Spiced boiled eggs (Telur kecap)

Boil the eggs as you would normally make hard-boiled eggs, around 10 minutes. I cook mine for about 7 minutes, so the yolk is still somewhat soft. Let them cool and then peel

Bring 6 cups of water in a medium size pot to a boil. Preferrably not to big of a pot so when you soak the eggs in the liquid, the liquid can cover the eggs completely. Add all the spices. Put in the rest of the ingredients and lower the heat and cook until the sugar dissolves. Remove from the heat and then let the liquid cool down completely

When the liquid is cool, add in the peeled eggs and make sure that it is completely submerged in the liquid, if not, you may need to change to a pot or large bowl that can barely fit in all the eggs and remained submerged in the liquid. Put this in the refrigerator and let it soak for at least 12 hours but no more than 24 hours. Discard the liquid, keep the eggs in refrigerator for up to 3 days and serve with whatever you like or eat them as snacks