Mayak Eggs (Korean Marinated Eggs)
Mayak Eggs are soft and jammy eggs marinated for a burst of flavor. Easy to make and delicious!
Equipment
- bowl
- Pot
- ice water bowl
Ingredients
Boiling Ingredients
- 6 large eggs at room temperature
- 1 tablespoon salt for boiling
- 1 tablespoon white vinegar for boiling
Marinade
- ½ cup soy sauce
- ½ cup water
- ¼ cup honey or corn syrup, oligo syrup
- ¼ medium onion diced
- 3 cloves garlic minced
- 1 tablespoon toasted sesame seeds
Garnish
- green onions optional
- seaweed flakes optional
- sesame oil optional
Instructions
Preparation
- In a bowl or a container, add the marinade ingredients and mix to combine, ensuring all the honey is scraped from the bottom.
- Add vinegar and salt to a pot of boiling water. Reduce the heat and gently place each egg into the water. Simmer for 6 minutes (or 10 minutes for hard-boiled eggs). Prepare a large bowl of ice water.
- When the timer goes off, immediately transfer the eggs to the ice water bath. Allow the eggs to cool completely, for at least 5-10 minutes.
- Gently peel the eggs and add them to the marinade. Cover tightly and store in the refrigerator overnight, or at least 6 hours.
- To serve, place the egg over a bed of rice and garnish with green onion, seaweed flakes, and/or sesame oil to your preference.
Notes
These marinated eggs will last about 3-4 days in the fridge. Any leftover marinade can be used for stir-frying vegetables, meats, or noodles. The sauce is versatile for adding flavor to other dishes.
Nutrition
Serving: 1eggCalories: 80kcalCarbohydrates: 5gProtein: 6gFat: 5gSaturated Fat: 1.5gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1.5gCholesterol: 186mgSodium: 300mgPotassium: 60mgSugar: 1gVitamin A: 270IUCalcium: 50mgIron: 0.5mg
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