Mayak Eggs

Ingredients:

  • 6 large eggs
  • Vinegar (optional for boiling eggs)
  • ¼ medium yellow onion finely chopped (about ⅓ cup)
  • 3 cloves garlic minced (about 2 TBSP)
  • 1 stalk green onion sliced
  • 1 chili pepper finely chopped or sliced* (optional for spice)
  • 1 tablespoon Toasted sesame seed
  • 10 tablespoons soy sauce we used low sodium soy sauce (½ cup + 2 TBSP)
  • 5 tablespoons honey rice syrup and corn syrup are fine too
  • ¼ cup water

Instructions:

Boil the eggs:

  1. Bring a pot of water to a boil and gently place the eggs in the boiling water. Let the eggs boil for 6 minutes for the perfect soft boiled eggs.
  2. *If you wish, add some vinegar to the water. This will make the eggs a bit easier to peel, especial when the eggs are not hard boil eggs. Use 5 cups of water to 2 tablespoons of vinegar.*
  3. After 6 minutes, remove the eggs from the boiling water and shock them in iced water. Let the eggs cool completely.
  4. *The shocking process will help stop the eggs from cooking further and also help release the egg shell from the egg.*

Make the mayak marinade:

  1. While the eggs are cooling, make the mayak marinade. Combine everything except the eggs and vinegar in a bowl (onion, garlic, green onion, chili pepper, sesame seeds, soy sauce, honey, and water). Mix unti combined.

Marinate the eggs:

  1. Once the eggs are cooled, crack and peel the eggs. Place them in a suitable airtight container and pour the mayak marinade over the eggs. Place the lid on the container and let the eggs marinade in the fridge for at least 6 hours or overnight for best flavor.
  2. *If your eggs float in the marinade, you can use a sheet of plastic wrap to keep them submerged. Refer to the post for more details and photo reference!*
  3. After marinating, the eggs will look brown and the yolks will take on a rich orange color. Enjoy the eggs with some rice, a splash of sesame oil, and some marinade!

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