To boil eggs:
5 eggs (or more if you like)
2 tsp salt
1 Tbsp vinegar
1/2 cup soy sauce
1/2 cup water
1/2 cup honey or sugar
3 garlic cloves, chopped
3-4 scallions, chopped
1 Tbsp ginger, chopped
1 green chili, chopped
1 red chili, chopped
1 Tbsp sesame seeds
Boil the eggs (see note for cook times). Place them immediately in ice water bucket or pan to stop them from further cooking.
Mix in all the ingredients of the marinade in a bowl.
Peel the eggs and put them in a container (that has a lid to cover). Pour the marinade over the eggs. Cover with lid and refrigerate overnight.
You can turn the eggs in marinade in 4-5 hours so they get even color all over.
Mayak eggs are ready to eat next morning.
6 minutes for runny soft boiled eggs.
7 minutes for soft boiled eggs.
9-10 minutes for hard boiled eggs.
TIP! Don’t toss that marinade! You can use the same batch for another batch of eggs. We do recommend you sterilize the mixture by boiling it for 5-8 minutes. Cool it off completely before adding the eggs. This way you get more out of your marinade instead of wasting it. I normally make two batches out of the same marinade mix.
Eggs keep for about three days.
They are popular to eat cold in a hot bowlful of rice. Simply place them on a bed of rice along with some of the marinade. Some like a few drops of sesame oil to drizzle over them. The only problem with this way of eating them is that you’ll forget how many rice cups you’ve had…
As a salad topper. Think Buddha bowls or bowl meals… all your salads will love this companion.
How about your basic egg salad with these yummies? You may never go back to plain boiled eggs!
They are an integral part of many Asian soups. In fact, any noodle soup or ramen is incomplete without some soft boiled eggs.