Mayak Eggs
Soy-marinated eggs that make a bowl of rice disappear. Six and a half minutes in the pot, six hours in the fridge, and that is the whole job.
Ingredients // 4 servings
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Sauce
Steps //
- 01 Leave the 8 eggs at room temperature for 1 hour. Cooking tip Cold eggs can crack from the temperature change when added straight to boiling water.
- 02 Bring the water to a boil first, then carefully lower in the eggs. Add 1 tsp vinegar and cook for 6 minutes 30 seconds for soft yolks, or 8 minutes for firm yolks. Cooking tip The video gives separate times for soft and firm yolks. Vinegar helps reduce the amount of white that escapes if a shell cracks.
- 03 Transfer the cooked eggs straight to cold water, cool them, and peel. Cooking tip Cooling the eggs straight away helps separate the white from the shell for easier peeling.
- 04 Mix 100 ml soy sauce, 100 ml water, 50 ml mirin and 30 g sugar in a bowl until the sugar dissolves. Cooking tip Undissolved sugar can leave the eggs unevenly seasoned. Stir until it has dissolved.
- 05 Finely chop the onion, the white part of the green onion and the chili. Add them to the marinade with the peeled eggs and mix. Add lemon slices as an optional garnish.
- 06 Refrigerate for 6 hours to a day, then serve with rice. If desired, mix into rice with a spoonful of sesame oil or butter. Cooking tip The video shows a half-day rest; the public description gives a range of 6 hours to one day.
