In a large pot, bring water to a boil and add 2 tbsp of vinegar. Gently place the eggs in the boiling water and simmer for 7 minutes over a gentle boil.
Shock the eggs in ice water until completely cooled and remove the shell.
In a mixing bowl, combine soy sauce, rice syrup, scallions, garlic, fresno chili, and sesame seeds. Place eggs in the marinade and cover. Let marinate in the refrigerator overnight. Serve over steamed white rice and enjoy!
Notes
KEY TIPS:How to Cook Perfectly Jammy EggsUse Room Temperature Eggs: Consistency is key for making perfectly jammy eggs every time - therefore, bring your eggs up to room temperature before cooking them. You can ensure they are at room temperature by taking them out of the refrigerator at least 30 min - 1 hour before cooking. If you are using cold, straight-from-the-refrigerator eggs, you will need to add another minute or so to your cooking time.Add Vinegar into Your Boiling Water: I add distilled white vinegar to the water before boiling my eggs. Vinegar helps break down the egg shell, allowing the peeling to be a much easier process. You want your eggs to be peeled as smoothly as possible - otherwise, the raggedy texture will be highlighted after marinating.Shock Your Eggs in an Ice Bath: Once the 7 minutes of cooking are up, remove the eggs from the pot and immediately shock them in ice water! This is a KEY step in making perfectly jammy Ramen Eggs. Shocking the eggs in ice water will stop them from cooking further. You do not want the eggs to continue cooking after the 7 minutes; otherwise, you will end up with hard-boiled eggs.Submerge Your Eggs Completely in the Marinade: Your Korean Marinated Eggs (Mayak Eggs) should be submerged in the marinade so you do not have any white spots. Use a container for your marinade that is deep enough to completely cover the eggs in the liquid. If you don't have enough liquid to fully cover the eggs, place a paper towel or plastic wrap over the eggs and press it into the marinade, then secure the lid.
Storage
Korean Marinated Eggs (Mayak Eggs) can be kept in an airtight container in the refrigerator for up to 3 days. I would recommend removing the eggs from the marinade and storing separately after 24-48 hours. Longer than that and you may find that your Korean Marinated Eggs are too salty. (These never last too long in my house so I've never had this issue!)