We’ve been making mayak eggs every month since my husband first saw it on social media. The recipe we found was from tiffycooks but all ingredients were tweaked and measured lazily.
Here is how we prepared the marinade:
- 1/2 cup soy sauce
- 1/2 cup water
- 1 tbsp sesame oil
- 2-3 tbsp sesame seeds
- 10 cloves garlic, minced
- 3-4 spicy thai chilis, chopped
- A handful of green onion stalks, chopped
- Honey to taste
We use a 1:1 soy sauce and water ratio; otherwise, it’s too salty. I really like garlic and chili, so I always add however much I feel like. Sliced ginger is optional, but nice if you like it.
This goes into a tupperware container, for a minimum of two hours. We have reused the same marinade for up to 3 batches of eggs, throughout the period of one to two week (clean spoons only).
The longest we’ve let a single batch sit was probably close to a week!
Preparing the egg
When it comes to the perfect egg, I will just emphasise a few things.
- Only place the eggs in once water is boiling
- Ice bath is necessary; sometimes I run tap water over the eggs first
- Strictly 6 minutes for the gooey yolk. If you let it marinade for a few days, it turns jammy which I love
I don’t find that vinegar in the boiling water makes the eggs any easier to peel. It’s more important that you only put the eggs in once it’s reached a rolling boil.
I’m waiting for the perfect time to eat it with the spicy samyang noodles, but I’m taking it easy after having gastroenteritis two weeks ago.
*Image in post is from Table Magazine.