Servings: 4 to 6

Mayak Marinade: subheading: Mayak Marinade:
4-6 eggs 4 to 6 eggs
1/2 cup of shoyu ½ cup of shoyu
1/3 cup of water ⅓ cup of water
1/4 cup of corn syrup, rice syrup, or honey ¼ cup of corn syrup, rice syrup, or honey
3 cloves of garlic, minced 3 cloves of garlic, minced
3-4 green onion, chopped 3 to 4 green onion, chopped
1-4 Thai Chili's (optional), chopped with seeds removed (or use fresh chilies if desired - more flavor/heat) 1 to 4 Thai Chili's (optional), chopped with seeds removed (or use fresh chilies if desired - more flavor/heat)
1 TBS toasted sesame seeds 1 TBS toasted sesame seeds

Soft Boil: subheading: Soft Boil:
Take eggs out of fridge and bring to room temperature (1 to 2+ hours)
Bring pot of water to a hard boil
Place eggs in gently and cook for exactly 6 minutes (for soft runny yolk)
Remove and place in ice bath until cool
Crack shell and replace in ice bath for 10 minutes before peeling
Place in marinade overnight (turning at least once or twice to ensure even color)
Finish with a light drizzle of sesame oil before serving
Hard Boiled: subheading: Hard Boiled:
Place eggs in a pan of cold water and bring to a hard boil
Cover and remove from heat and set aside for 15 minutes
Place eggs in an ice bath until cool
Remove each egg and crack shell all around before placing back in ice bath for 10 minutes.
Should be easy to peel.
Place in marinade overnight (turning at least once or twice to ensure even color)
Finish with a light drizzle of sesame oil before serving

seonkyounglongest.com/mayak-eggs/  seonkyounglongest.com/mayak-eggs/
Hard boiled - place in gently boiling water for 12 min, remove, and shock in cold water to stop cooking  Hard boiled - place in gently boiling water for 12 min, remove, and shock in cold water to stop cooking