Preparation

If you can boil water, you can make these eggs. The Korean name "mayak" means "drug" because these eggs are so addictive you can't stop eating them. The technique is simple: soft-boil eggs, marinate them in a sweet-salty soy mixture, and try not to eat them all in one sitting.

The key is the jammy yolk—still slightly runny in the center—that mingles with the marinade to create something transcendent. These eggs transform from breakfast basic to restaurant-quality with minimal effort.

Preparation

1. Bring a pot of water to a boil. Carefully lower eggs into the water and cook for exactly 6-7 minutes for soft-boiled eggs.
2. While eggs cook, prepare an ice bath. When time is up, immediately transfer eggs to ice water to stop cooking.
3. Once cooled (about 5 minutes), carefully peel the eggs. They should be soft, so work gently.
4. In a container with a lid, combine soy sauce, water, sugar, vinegar, garlic, green onions, sesame seeds, sesame oil, and pepper if using. Stir until sugar dissolves.
5. Add the peeled eggs to the marinade, making sure they're submerged. If needed, add a bit more water.
6. Cover and refrigerate for at least 4 hours, or overnight for best results. Turn eggs occasionally if they're not fully submerged.
7. Serve eggs halved over rice, noodles, or straight from the container with some of the marinade spooned over. They'll keep refrigerated for up to 3 days.