Mayak eggs

Korean marinated eggs. Silky smooth, savoury, spicy. It’s like Eggs 2.0

• 4 eggs
• 4 tbsp soy sauce
• 4 tbsp water
• 1 tsp chilli flakes
• 1 tbsp mirin
• 2 tbsp honey
• 1 tsp sesame oil
• 4 cloves garlic, minced
• 1 birdseye chilli, sliced
• 1 spring onion, finely chopped
• 1 tsp sesame seeds

1. Put the eggs in a small saucepan, cover with cold water, put the lid on and bring to the boil. Then turn the heat right down and simmer for 6 mins. Remove the eggs, run them under the cold tap for 1 min and then peel the shells off
2. Add the rest of the ingredients together in a large jar, add the peeled eggs and leave in the fridge for 48 hours to marinate before eating with sticky rice and cucumber salad.