soy-butter egg rice, mayak eggs on top

Ingredients · tap to check

• 4 fresh eggs
• 1/2 cup soy sauce
• 1/2 cup water
• 3 tbsp honey (or sugar)
• 2 garlic cloves, minced
• 1 green onion, chopped
• 1 red chili, sliced thin
• 1 tsp toasted sesame seeds + a drizzle of sesame oil
• 1 bowl of hot steamed rice
• 1 generous pat of butter

The Way

1. Soft-boil the eggs: gently lower them into boiling water and give them exactly 6 and a half quiet minutes. Straight into ice water after — the shock keeps the yolk jammy.
2. Peel under the water. Cracks happen; forgive them.
3. Stir the marinade: soy sauce, water, honey, garlic, green onion, chili, sesame. No cooking — it stays raw and bright.
4. Slide the eggs in, make sure they're mostly submerged, and let the fridge do the work. 4 hours minimum, overnight is the real answer.
5. Tomorrow midnight: hot rice, butter on top, a spoonful of the marinade over everything. Let the butter melt into the soy.
6. Halve two eggs over the bowl so the yolk falls where it wants to. Sesame oil, more seeds, eat immediately.

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