DTDaniel's Table

Soy-marinated · make ahead

Mayak eggs

Soft-boiled eggs marinated overnight with soy, ginger, sesame, and chile.

Time
20 minutes + overnight
Serves
2
Serves2

Optional additions

Base (optional)
Vegetables — choose any
Finishing touches — choose any

Ingredients

scaled for 2
  • 4eggs
  • ½ cupsoy sauce
  • ½ cupwater
  • 2 tbsprice vinegar
  • 1 tbspmaple syrup and honey, combined
  • 1 tspcrushed ginger
  • 1 clovegarlic, grated
  • 1 tspsesame oil
  • 1 tspchile-garlic sauce

Directions

  1. 1

    Bring a saucepan of water to a gentle boil. Lower in the eggs and cook 7 minutes for fully set whites and thick, still-creamy yolks.

  2. 2

    Move the eggs to ice water for 5 minutes. Tap, peel, and place them in a snug lidded container.

  3. 3

    Stir together the soy sauce, water, vinegar, sweetener, ginger, garlic, sesame oil, and chile-garlic sauce.

  4. 4

    Pour the marinade over the eggs. Refrigerate overnight, turning once if the eggs are not completely submerged.

  5. 5

    Prepare the base and any vegetables you selected. Halve the cold eggs and set them over the hot base.

  6. 6

    Spoon over a little marinade and add your finishing touches. Keep leftover eggs refrigerated in the marinade for up to 3 days.

The contrast is the point: cold savory eggs, a hot base, something crisp, and something bright like lime.