Mayak Eggs Recipe | Drug Eggs

For the stock:

500g Water
1 piece Kombu
2 dried Shiitake mushrooms

For the marinade:

250g Soy Sauce
250g Kombu & Shiitake Stock
125g Honey
2 Spring Onions (greens, sliced)
1/2 Onion (finely diced)
2 Chillies (diced)
2-3 Garlic cloves (minced)
4-5 Coriander stalks (finely chopped)
1 tbsp Sesame Seeds (toasted)
12 Eggs

Method:

Step 1: Prepare the Kombu Stock

• Make the stock: In a saucepan, combine 500g of water with the piece of kombu and 2 dried shiitake mushrooms. Bring the mixture to a simmer over medium heat.

• Simmer: Let it simmer for about 30 minutes to infuse the flavors, then remove from the heat and allow it to cool completely.

Step 2: Make the Marinade

• Mix the marinade: In a large mixing bowl, pour in 250g of the cooled kombu stock. Add 250g soy sauce and 125g honey.

• Add aromatics: Finely dice 1/2 an onion, slice the greens of 2 spring onions, dice 2 chillies, and mince 2-3 garlic cloves. Add all of these to the marinade, along with 4-5 finely chopped coriander stalks and 1 tablespoon of toasted sesame seeds.

• Combine: Mix everything together until well-combined.

Step 3: Cook the Eggs

• Boil the eggs: Bring a large pot of water to a rolling boil. Carefully lower in the 12 eggs and cook for exactly 5 and a half minutes for soft, jammy yolks.

• Cool the eggs: Immediately transfer the boiled eggs to an ice bath to stop the cooking process. Let them cool completely before peeling.

• Peel the eggs: Once cooled, peel the eggs gently to avoid damaging them.

Step 4: Marinate the Eggs

• Marinate: Place the peeled eggs into a large jar or container. Pour the prepared marinade over the eggs, making sure they are completely submerged.

• Seal and refrigerate: Seal the jar tightly and refrigerate for at least 24 hours, or up to 5 days. The longer they sit, the richer the flavor.

Step 5: Serve and Enjoy

• Serve: After marinating, remove the eggs from the jar. Slice them in half to reveal the perfectly jammy yolks.

• Suggested serving: Mayak Eggs are great over a bowl of hot rice, with a drizzle of chilli oil, or as a snack on a rye cracker.

These Mayak Eggs have quickly become a favourite of mine, with their rich, salty-sweet marinade and jammy yolks!

Make sure you let me know if you give them a go! 🤘