Picked the lazy bone out from me and I back as a hardworking wifey šI made a load of Mayak Gyeran last night . Authentic one this time, no cheat š Using the same recipe . I cooked 6 eggs in boiling water for 6 mins for runny yolk. Turned out great after leaving in the fridge to marinate for at least 6 hours but mine was in the fridge for 12 hours. We had them with our ' Lor Mee' ( take out from our fav stall in town) ' Lor Mee ' is noodles in black vinegar soup. The Mayak Gyeran goes so well with the noodles. The rest will keep in fridge for next day rice meal as a side dish.
after 12 hrs in the fridge, the outer egg has darken and the sauce is full of flavours, sweetish too. The yolk is runny too...so yumm!
Recipe for the Mayak Gyeran marinating sauce: for 6 eggs
1/2 cup soy sauce
1/2 water
1/2 cup corn syrup
3tbsp toasted white sesame seeds
2tbsp chopped green onions
2tbsp chopped garlic
1tbsp chopped red chilli / chilli padi
Combine all the ingredients together.
Add in 6 room temp eggs in boiling water with 1/2 tsp salt and 1/2 tsp vinegar ( for easy peeling ) for 6 mins. Dish out and soak them in ice water. Once the eggs is completely cool, peeled them and add to the marinating sauce.
Enjoy!
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