Marinated Eggs

Sweet and savory jammy soy sauce Korean mayak marinated eggs

📝 Ingredients

• 4 large eggs
• 1/2 cup soy sauce (low sodium preferred)
• 1/4 cup honey (or rice syrup)
• 4 cloves garlic (crushed)
• 1 green onions (sliced)
• 1 Thai bird’s eye chili (sliced, or pepper of choice)
• 1 tbsp toasted sesame seeds

👨‍🍳 Instructions

1. 1Take the eggs out of the fridge and leave them on the countertop. Bring a pot of water to a rolling boil over high heat. If desired, add a pinch of salt and 1 teaspoon of vinegar to the water to make the eggs easier to peel. Prepare and set aside a large bowl with ice and cold water for when the eggs finish cooking.
2. 2While the water is coming to a boil, make the marinade. In a container with a lid, mix together 1/2 cup water with the soy sauce, honey/rice syrup, garlic, green onions, chili, and toasted sesame seeds. Set aside.
3. 3Once the water is at a rolling boil, turn the heat down to medium-high and gently add the eggs in with a slotted spoon. Maintain a simmer for 7-8 minutes, depending on yolk preference.
4. 4When the time is up, remove the eggs from the water and immerse in an ice bath to cool.
5. 5When the eggs are cool to touch, peel and immerse the eggs into the marinade. Marinate for minimum 4 hours or overnight.
6. 6Remove the eggs from the marinade and serve over rice, enjoy!