Add the eggs to a large pot.

Make sure the eggs are submerged under cool water, with 1 inch of water above them.

Add a teaspoon of vinegar - this stops them from leaking if they crack.

When the water is boiling rapidly, put the lid on and remove the pot from the heat. Let it sit for 6 1/2 minutes (I recommend a timer here!).

After 6 1/2 minutes, strain the eggs and add them to an ice bath for 5 minutes.

Peel the eggs by rolling them gently and peeling the shell. Make sure you remove all of the eggshells. Running the egg under cold water helps with the tiny pieces.

While the eggs are cooking, combine all of the other ingredients in a saucepan and bring to a simmer, mixing well.

When it reaches a simmer, remove from the heat and place into a container with a tight lid (don’t close yet!).

Add the eggs to the container with the marinade and seal it with a lid.

Turn the eggs after 1 hour, especially if they are sticking out of the sauce.

When it’s room temperature, put it in the fridge.

You can eat these Paleo Ramen Eggs whole, or slice them in half to add to ramen or soup.