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Mayak Eggs
Mayak Eggs
- Preparation time 17 mins
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Ingredients
- 6 eggs
- ½ cup soy sauce
- ½ cup water
- 2 spring onions, finely sliced
- Half a long red chilli finely chopped
- 2 cloves garlic finely chopped
- 2 tbsps honey
Method
- Boil eggs for 6-8 minutes, depending on doneness (8 minutes pictured). Place directly in ice water and cool completely - this will firm the whites and help with peeling.
- In a measuring jug or bowl combine the remaining ingredients and stir well so the honey dissolves.
- Find a container that fits the eggs well, without too much extra space and line the bottom with a piece of paper towel. This will help prevent white spots and let the marinade evenly absorb into the egg. Place your eggs in the container and top with the marinade.
- Place another piece of paper towel ontop if your eggs are peeking over the surface, then place a lid ontop. Refrigerate for at least 4 hours, or up to two days. If you want to eat these sooner, replace the water with only soy and marinate for just 2 hours - the catch is the flavour will only be on the surface of the egg. Though still delicious these taste best when they sit for longer.
- You can reuse the marinade for another batch of eggs, and if you don’t eat them quick enough, remove the eggs and store in a container separately for up to a week.
Notes
Recipe by Camellia Ling Aebischer
