• 5 eggs
  • 1 tbsp vinegar
  • 1 tsp sea salt


  • 3/4 cup soy sauce
  • 1/4 cup water
  • 3 tbsp honey
  • 4 green onions, chopped
  • 1 tbsp garlic cloves, minced
  • 1-2 chili peppers red and/or green, diced
  • 1/2 tsp sea salt
  • 1 tbsp toasted sesame seeds



  1. Bring water to a boil in a saucepan and stir in vinegar and sea salt.
  2. Carefully add the eggs to the water, then simmer for 6 minutes for soft boiled eggs.
  3. Immediately transfer to an ice bath and cool for 5 minutes. Peel the eggs carefully so the eggs aren’t damaged while peeling.
  4. In a container with a lid just large enough to fit the eggs, combine all ingredients for the marinade and stir together. Scrap the bottom of the container so the honey is mixed in evenly.
  5. Add the eggs to the marinade, then cover.
  6. Refrigerate and marinate for 8 hours to overnight.
  7. Serve the mayak eggs over rice or Snapdragon Ramen
  8. You can garnish with more green onions, sesame seeds, and sliced chili peppers if you like.