Mayak eggs, a popular Korean breakfast snack, are made by soaking precisely soft-boiled eggs in a soy, garlic and sesame marinade. Keeping the yolk runny is the trickiest part of the recipe.
Bring the eggs to room temperature, lower them gently into boiling water and cook for exactly 6.5 minutes. Transfer immediately to ice water and peel once cool.
Bring the soy sauce, water, chopped garlic, sesame oil and sugar to a boil in a small saucepan and cook for 5 minutes, then cool to room temperature.
Arrange the peeled eggs in a lidded container and pour the cooled marinade over them. Cover and refrigerate for at least 90 minutes; do not exceed 4 hours or the yolk will set.
Halve the eggs and serve sprinkled with sesame seeds and finely chopped spring onion.
If you do not transfer the eggs to ice water right after boiling, the shells will be hard to peel. If marinating goes past 4 hours the yolk sets completely and loses its runny texture. Allergens: contains egg, soy and sesame.
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