Start by adding the eggs to a pot. Cover with about 2 inches of cold water, and place on the stove on medium high heat. Bring this to a simmer, then remove from the heat and let them sit in the hot water for 11 minutes.
Add another pot to the stove and add the remaining ingredients. Bring this to a boil, then turn off the heat, and let cool.
Add cold water to a large bowl and dump in the ice. After the 11 minutes, remove the eggs with a slotted spoon and place gently into the ice water. This will allow the eggs to be easily peeled.
Carefully peel the eggs and set them aside.
Pour the soy sauce mixture into a sealable container large enough to hold the soy sauce mixture, and eggs. Add the eggs into the container. Seal, and place in the refrigerator for a minimum of four days.
After four days, take an egg out, and slice in half and serve. Eat it by itself, or serve alongside a bowl of rice.
Recipe by Simple Comfort Food at http://www.simplecomfortfood.com/2013/03/27/asian-style-hard-boiled-eggs/