Perfect recipe, simple and delicious. Thank you so much for posting this!

Hi Julia, yes, the dry ingredients are all in the marinade and you should add all of them to the eggs.
In theory, you can use the marinade as many times as you are willing to. To sanitize it, I always bring it to a boil for the next batch of eggs. That being said, the marinade will slowly get more concentrated and you might need to slightly top it off with water. I usually reuse mine for 1 to 2 times before making a few batch.

It’s a bit tricky to warm them up if you make the soft boiled eggs, because it will over cook the eggs. For the ones you buy, they are usually hard boiled and kept in their own marinade over warmer or low heat. If you will make the hard boiled eggs, you can simply boil the eggs in the marinade until they are warmed through. If you use soft eggs, I would take out the eggs, heat up the marinade until hot but not boiling hot, then soak the eggs to warm them up but not long enough to cook the inside too much.

You can use 1/2 teaspoon five spice powder and skip the star anise, Sichuan peppercorns, cinnamon stick and bay leavs.

If you need this to be gluten free, you can use tamari to replace soy sauce. If you cannot have soy, Sempio has a no-soy sauce made with pea protein that has a very similar taste: https://amzn.to/3VQpwey