Mayak Eggs

Ingredients // 4 servings

• Eggs 8 $1.74
• Small onion 1/2 $0.18
• Green onion, white part 1/4~1/2 stalk $0.22
• Cheongyang chili 1 $0.11

Sauce

• Soy sauce 100ml · 1/2 paper cup $0.36
• Water 100ml · 1/2 paper cup $0.00
• Mirin 50ml · 1/4 paper cup $0.29
• Sugar 30g · 2 tbsp $0.07

Total // $2.96 4 servings · $0.74 each

Steps //

1. 01 Leave the eggs out at room temperature for an hour. Why Cold eggs dropped into boiling water crack from the temperature shock.
2. 02 Boil the eggs for 6 minutes 30 seconds. Add 1 tsp of vinegar. ▶ 0:28 Why 6:30 is the last point where the yolk still runs. The vinegar keeps the white from leaking if a shell cracks.
3. 03 Cool them in cold water and peel. ▶ 1:00 Why Cooling them fast separates the white from the shell, so they peel clean.
4. 04 Mix soy sauce, water, mirin and sugar until the sugar dissolves. ▶ 1:14 Why Undissolved sugar means the bottom is sweet and the top is salty.
5. 05 Finely chop the onion, green onion and chili, and add them to the sauce with the eggs. ▶ 1:33
6. 06 Rest in the fridge for 6 hours to a day. ▶ 2:24 Why The whites take seasoning from 6 hours on. Past a day they turn salty.