Mayak Eggs
Delicious and easy, Mayak Eggs are the perfect rice or noodle bowl accompaniment
Servings: 6 servings10
Ingredients
Cookin' Da Eggs
- 4-6 eggs room temperature
- 2 tsp salt
- 1 tbsp white vinegar
Da Marinade
- 1/2 cup soy sauce I use Sempio 701 Soy Sauce for this dish
- 1/2 cup water
- 1/2 cup rice syrup corn syrup or honey
- 3 garlic cloves chopped
- 3 to 4 green onions chopped
- 1 green chili chopped (optional)
- 1 red chili chopped (optional)
- 1 tbsp sesame seeds
Instructions
Cookin Da Eggs
- Heat enough water to cover 6 eggs by 1 inch in a pot. Add salt and vinegar and bring it to a rolling boil. Using a slotted spoon add eggs to water. Cook the eggs for 6 minutes for runny yolk or up to 10 minutes (Nooo, don't do it!) for hard-boiled eggs. While eggs are cooking, make a water bath of ice and water in a medium-size bowl. When the eggs are done, Immediately transfer them to the ice water bath. Cool for 5-7 minutes before peeling.
Da Sauce (marinade)
- Combine soy, water, and sweetener and stir to blend. Add garlic, green onions, chilies and sesame seeds, stir.
- Peel the eggs carefully without damaging them (easier said than done) and place in an air-tight container. Pour the sauce mixture over the eggs, cover and store in a refrigerator for at least 6 hours to overnight before serving.
- It will last 5 to 7 days in fridge!
- Drizzle with sesame oil! Serve with hot steamed rice.