In fact my Mum thought it was wonderful in such a strange way that she kept this funny little specimen for years and years it’s only fairly recently that the blackened bun has been relegated to that big bread basket in the sky. Every time we turned the oven on it must have baked just that little bit more, slowly enough to solidify rather than disintegrate or burst into flames, and retaining its exact original structure. When we finally found it, hidden away at the back of the oven, this little Easter treat was completely black but perfectly preserved, Pompei-style a charcoal replica of itself complete with the neatly piped cross still intact on its top. I’m not sure why it took so long for us to find, or why we hadn’t smelt the scent of singeing dough in the months that passed, but the hot cross bun remained undiscovered for a very long time. You might see where I’m going with this story when I tell you that the hot cross bun in question was discovered at some point during the Christmas holidays. Sometimes we’d branch out – croissants from the local bakery if we were feeling fancy or special seasonal produce such as hot cross buns, but only a few weeks either side of Easter. Rather than putting them in the toaster we’d warm them in the oven the bread stayed soft but the butter would melt instantly on impact, making a simple yet indulgent change from the usual toast of the working week. When I was little, we’d often have rolls for breakfast on the weekend. The best example I’ve ever seen of something being left to bake for too long involves my Mum and a (now infamous in my family) hot cross bun. Cakes and cookies, biscuits and bread – let’s face it, pretty much all baked goods – fall within this category just a few minutes too many can mean the difference between a feather light sponge and piece of cardboard, a lovely loaf and a lump of lead. I don’t mean slow-roasted shoulder of pork or a melt-in-the-mouth stew – dishes which work well with the odd inattentive slurp and stir every half hour or so – I’m talking food that is measured in minutes, where ‘too long’ can result in a complete catastrophe and clouds of smoke billowing from the cremated contents of your oven. Something where timing really matters, that is. Instead, you can use it as stir-fry sauce or to flavor fish or other Asian dishes and use it within 24-48 hours.When was the last time you left something in the oven for too long? I don’t recommend saving leftover marinade to marinate another batch of eggs since the flavors won’t be the same, and it may go bad.Store leftover Mayak eggs in an airtight container with the marinade in the fridge for up to 7 days.It’s also delicious over ramen, kind of like ramen eggs!.You can garnish with more green onions, sesame seeds, and sliced chili peppers if you like, or even add a drizzle of sesame oil.The best way to serve Mayak Gyeran is to serve it over rice or cauliflower, spooning extra sauce on top so the rice can soak it all up.The rest of the recipe can stay the same. Soy Sauce: If you’d rather use soy sauce or tamari sauce, just use 1/2 cup sauce and 1/2 cup water and omit the salt.While I prefer natural sweeteners, if regular sugar is all you have on hand, it will work with this recipe. Sweetener: I like using honey to sweeten this dish, but some recipes use regular sugar or even corn syrup.There’s no loss in flavor at all! Feel free to these ingredients if you prefer. I substituted ingredients for these to keep this recipe soy-free and gluten-free. Traditional Ingredients: Traditionally, this recipe uses soy sauce and mirin in the marinade.So if you are cooking soft-boiled eggs, this process is essential to keep the eggs from getting too firm. Ice Bath: The ice water bath is what stops the eggs from cooking further.
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