Name: Mayak Eggs
Prep time: 5 min
Cook time: 10 min
Yield: 6 servings
Cuisine: korean
Ingredients: 6 large eggs (room temperature. I recommend pasteurised eggs if you're soft-boiling them.); ½ onion (peeled and sliced. Any type is fine but shallots and red onions will give extra sweetness.); 4 cloves garlic (peeled and minced. ); 1 tomato (Cut into 8. You can add extra if you have a larger container.); 3 fresh red chilies (sliced into thick pieces. Deseed and use large chilies if you don't want it too spicy); 1 sprig spring onions or coriander, (optional); 1 Tablespoon sesame seeds (lightly toasted, optional. Can add a drizzle of sesame oil for more flavor.); ½ Cup Light Soy Sauce (You can replace 1-2 Tablespoons with fish sauce for extra flavor); 1-3 Tablespoons White sugar; 1 Tablespoon fresh lemon juice

6 large eggs (room temperature. I recommend pasteurised eggs if you're soft-boiling them.)

½ onion (peeled and sliced. Any type is fine but shallots and red onions will give extra sweetness.)

4 cloves garlic (peeled and minced. )

1 tomato (Cut into 8. You can add extra if you have a larger container.)

3 fresh red chilies (sliced into thick pieces. Deseed and use large chilies if you don't want it too spicy)

1 sprig spring onions or coriander, (optional)optional

1 Tablespoon sesame seeds (lightly toasted, optional. Can add a drizzle of sesame oil for more flavor.)optional

½ Cup Light Soy Sauce (You can replace 1-2 Tablespoons with fish sauce for extra flavor)

1-3 Tablespoons White sugar

1 Tablespoon fresh lemon juice

Mayak Eggs

Ingredients

10 Ingredients

Instructions

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