mayak eggs with forbidden rice
These mayak eggs are the definition of minimal effort, maximum reward: jammy 6 minute eggs soaked overnight in a salty and sweet, garlicky soy marinade loaded with green onion, cilantro, sesame, furikake, and Thai chili heat. They’re served over black forbidden rice which turns the whole bowl into something dramatic and almost snackable; creamy yolk, chewy rice, spicy umami sauce, sesame oil on top. It’s one of those recipes that tastes like you ordered it but it’s basically just letting the fridge do the work.
What is forbidden rice?
Forbidden rice is black rice; a type of rice with a deep purple/black color that comes from anthocyanins, the same antioxidant pigments found in blueberries and blackberries. When it cooks it turns dramatic dark purple and has a slightly nutty, earthy flavor with a chewy texture - kind of like a more interesting cousin of brown rice. It’s called forbidden rice because it’s often tied to the story that in ancient China it was considered rare and reserved for emperors. Today it’s not forbidden at all; just a really good base for bold, saucy toppings like these mayak eggs.
How to make mayak eggs?
To begin the recipe bring a large pot of water to fast boil. To make peeling easier add a few tbsp of baking soda and salt in the water, then add eggs and boil for 6-6:30 minutes. Then place the eggs in an ice bath and peel once cool. In a medium/large bowl whisk together salt, soy sauce, 1 cup water, sugar, garlic cloves, cilantro, green onions, Thai chilies, rice vinegar, sesame seeds, and furikake. Add the peeled eggs, cover, and refrigerate for at least 12 hours. Once the eggs are done marinating make the rice by adding 2 cups of black rice and 4 cups of water in a rice cooker and cook with “brown rice” setting. To serve cut eggs in half and place them on top of rice with some of the marinating sauce, drizzle with sesame oil and garnish with fresh cilantro.
Tips
Let the eggs marinade for minimum of 12 hours and up to 4 days. The longer the mayak eggs marinade the bolder the flavor will be!
Forbidden or black rice can be found in most Asian markets. If you can’t find it in your area use white jasmine rice instead!