Begin by bringing a medium-sized pot of water to a rolling boil. Carefully add the large eggs, using a slotted spoon to prevent splashing. Boil the eggs for exactly 6 minutes to achieve that soft, jammy yolk.

Once the timer goes off, promptly transfer the eggs into a bowl filled with ice water. Let them sit in the ice bath for about 5-10 minutes.

While the eggs cool, combine the finely chopped yellow onion, minced garlic, sliced green onion, and chopped chili pepper in a medium bowl. Add the toasted sesame seeds, soy sauce, honey, and water. Mix thoroughly until well-integrated.

Once the eggs have cooled, gently tap each egg on the counter to crack the shell, then carefully peel them under running water.

In an airtight container, arrange the peeled eggs in a single layer. Pour the prepared marinade over the eggs, ensuring they are fully submerged. Seal the container tightly and refrigerate for at least 6 hours, preferably overnight.

After marination, remove the Mayak eggs from the refrigerator and slice them in half to reveal their beautiful, soft yolks.