Mothers are often the heart of the home, tending to everyone’s needs while quietly setting their own aside. With hectic mornings, endless to-do lists, and countless responsibilities, it’s easy for them to overlook their own well-being, including the simple joy of enjoying a nourishing meal.
Having a simple yet flavourful dish is the key to ensure mothers get essential nutrients with minimal effort—and that’s where Mayak eggs come in. This recipe provides a quick, nourishing solution that fits seamlessly into Mum’s busy routine, offering a burst of flavour and convenience. With their savoury marinade and soft-boiled centres, Mayak eggs help meet daily protein needs, offering a boost of energy without sacrificing flavour.
Not only is it a great option to enjoy throughout the year, but it’s also a wonderful way to show appreciation and celebrate her on Mother’s Day. Their simplicity and ease of preparation also make them the perfect, thoughtful surprise to cook for Mum, showing her love on Mother’s Day—or any day when she needs something nourishing yet simple amidst her busy schedule.
Ingredients:
For the eggs:
- 6 large eggs
- Water for boiling
- Ice water for cooling
For the marinade:
- ¼ cup low-sodium soy sauce
- ¼ cup water
- 1 tbsp lime juice or apple cider vinegar
- 1 tbsp garlic, finely minced
- 1 tbsp sesame oil
- 1 tsp honey or brown sugar
- 1 cili besar (large red chilli), thinly sliced
- 1 bunga kantan (torch ginger flower), thinly sliced (optional)
- 2 stalks spring onions, chopped
- 1 tbsp toasted sesame seeds
Instructions:
1. Boil the Eggs
- Bring water to a gentle boil.
- Add room temperature eggs to boiling water and cook for 6–7 minutes for soft-boiled yolks. (If using cold, refrigerated eggs, add an extra 30–60 seconds.)
- Transfer immediately into an ice water bath to stop cooking.
- Let eggs cool for 5–10 minutes, then gently peel.
2. Prepare the Marinade
- In a bowl, mix soy sauce, water, lime juice or vinegar, honey or brown sugar, and sesame oil.
- Stir in garlic, cili besar, bunga kantan, spring onions, and sesame seeds.
3. Marinate the Eggs
- Place peeled eggs in a clean container.
- Pour marinade over the eggs, making sure they are fully submerged.
- Cover and refrigerate for at least 6 hours, preferably overnight
4. Serve and Enjoy!
- Pair with brown or white rice, fresh ulam, or whole grain toast.
- Don’t forget to follow the Suku-Suku Separuh (Quarter-Quarter-Half) principle:
¼ of the plate with protein (egg), ¼ with carbohydrate (rice/toast), and ½ with vegetables (ulam/salad) for a balanced meal.
