Mayak Eggs

Delicious and easy, Mayak Eggs are the perfect rice or noodle bowl accompaniment

Servings: 6 servings10

Author:

Prep Time
10 minutes

Cook Time
6 hours

Main Course Appetizer

Asian Asian-American

Egg appetizer mayak eggs momofuku egg ramen egg

Instructions

1 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.
2 Combine soy, water, and sweetener and stir to blend. Add garlic, green onions,
chilies and sesame seeds, stir.
3 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.
4 It will last 5 to 7 days in fridge!
5 Drizzle with sesame oil! Serve with hot steamed rice.