Simmer the eggs in boiling hot water for ten minutes, rinse under cold water and peel.
Put the soy sauce with water and honey in a saucepan and heat while stirring. Add the eggs and let them stand for 1 hour at low temperature with the lid closed, turning to the other side every now and then. Leave the eggs in the sauce until they have cooled down.
Halve the leaf lettuce and cut into strips about 1 1/2 cm wide, rinse and drain them. Divide the lettuce strips evenly on plates.
Remove the eggs from the sauce, cut them into quarters and arrange them on the lettuce, form a little of the sauce over them.
Rinse and trim the parsley and garnish the soy eggs with it.
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