Set up a bowl large enough to submerge the eggs in ice and water. Set aside. Prep the garlic and chiles, set aside.
Carefully add the eggs to a saucepan of boiling water over medium heat and cook for 6 minutes uncovered. Remove with slotted spoon to the bowl of ice water to stop the cooking process.
In another bowl mix together the water, soy sauce, vinegar and honey. Add the garlic, chilis, bay leaf and black pepper, stirring to mix and dissolve honey.
Peel the eggs (See Note 1) and add to marinade bowl, making sure the eggs are submerged in the marinade. Cover and refrigerate 2 hours minimum or overnight.
Slice and serve over steamed rice, ramen noodles or in a salad. Great for snacking. If not eating right away, remove and discard marinade and refrigerate in sealed container for 2-3 days.
Notes
I crack and peel the eggs in the ice water bowl, I find it is easier.