Description
Korean Mayak Eggs are soft-boiled marinated eggs bursting with savory, sweet, and spicy flavors. These marinated eggs feature a perfectly jammy yolk and a flavorful soy-based marinade infused with garlic, chili, and sesame seeds. They make a delicious snack or an excellent topping for rice and noodle dishes.
Ingredients
Scale
Eggs
- 4 large eggs
Marinade
- ½ cup low-sodium soy sauce
- ½ cup water
- ¼ cup honey or rice syrup
- 4 cloves garlic, crushed
- 1 green onion, sliced
- 1 Thai bird’s eye chili, sliced (or pepper of choice)
- 1 tablespoon toasted sesame seeds
Instructions
- Prepare the Eggs: Take the eggs out of the fridge and let them reach room temperature to prevent cracking during cooking. Bring a pot of water to a rolling boil. Optionally add a pinch of salt and 1 teaspoon of vinegar to the water; this helps with easier peeling of the eggs after boiling. Prepare an ice bath by filling a large bowl with ice and cold water.
- Make the Marinade: While the water is heating, combine ½ cup water, low-sodium soy sauce, honey or rice syrup, crushed garlic, sliced green onion, sliced chili, and toasted sesame seeds in a container with a tight-fitting lid. Mix well and set aside to allow flavors to meld.
- Cook the Eggs: Once the water reaches a rolling boil, reduce the heat to medium-high to maintain a gentle simmer. Carefully add the eggs one at a time using a slotted spoon to avoid cracking. Simmer the eggs for 7-8 minutes depending on your preferred yolk consistency: 7 minutes for a jammy, slightly runny yolk; 8 minutes for a firmer but still creamy yolk.
- Cool the Eggs: Immediately remove the eggs from the hot water and transfer them to the prepared ice bath. Let the eggs cool completely for at least 5 minutes; this stops the cooking process and makes peeling easier.
- Peel and Marinate: Gently peel the eggs, taking care not to tear the whites. Place the peeled eggs into the prepared marinade, ensuring they are fully submerged. Seal the container and refrigerate for at least 4 hours to allow the eggs to absorb the flavors, or preferably overnight for maximum taste.
- Serve: Remove the marinated eggs from the marinade and serve them over steamed rice, ramen, or enjoy as a flavorful snack. These eggs can also be sliced and added to salads or bento boxes.
Notes
- To make peeling easier, add vinegar and salt to the boiling water.
- You can adjust the level of spiciness by adding more or fewer chilies, or omitting them entirely.
- The marinade can be stored and reused once strained for another batch of eggs.
- Marinate the eggs for at least 4 hours, but overnight yields a deeper flavor.
- Store marinated eggs in the refrigerator and consume within 3 days for best freshness.
