Mayak Eggs
User Reviews
5
Mayak Eggs
Description
The Mayak Eggs recipe involves initially soft-boiling eggs to achieve tender whites and creamy yolks, then peeling and immersing them in a flavorful marinade composed of soy sauce, dissolved sugar, and lemon juice. Alongside the eggs, slices of onion, garlic, tomato, and chili peppers are added to build layers of taste and texture. The marinade imbues the eggs with a combination of savory, mildly sweet, and tangy flavors, while the aromatics provide freshness and heat. The eggs absorb the sauce over chilling time, intensifying their flavor.
The cooking technique ensures the yolks remain soft and slightly runny unless overcooked, in which case the eggs remain suitable although firmer. The tomatoes and chilies contribute moisture and subtle spice to balance the savory marinade. The option to add toasted sesame seeds or sesame oil adds a nutty dimension. These eggs can be served chilled as a snack, appetizer, or accompaniment to rice and other dishes.
Practical tips from the notes recommend using pasteurized eggs for soft-boiling, stirring eggs during boiling to keep yolks central, and storing the marinated eggs up to 4-5 days. Avocados can be added for variation but may require reduction in soy sauce to prevent excess saltiness. The recipe's flavor harmonizes well after chilling, making it convenient for advance preparation.
Ingredients
- 6 egg room temperature. I recommend pasteurised eggs if you're soft-boiling them, large
- ½ onion peeled and sliced. Any type is fine but shallots and red onions will give extra sweetness.
- 4 cloves garlic peeled and minced.
- 1 tomato Cut into 8. You can add extra if you have a larger container.
- 3 red chili pepper sliced into thick pieces. Deseed and use large chilies if you don't want it too spicy, fresh
- 1 prig spring onion optional, or coriander
- 1 Tablespoon sesame seeds lightly toasted, optional. Can add a drizzle of sesame oil for more flavor.
For the marinade
- ½ Cup soy sauce You can replace 1-2 Tablespoons with fish sauce for extra flavor, light
- 1-3 Tablespoons white sugar Or to taste. Dissolved in ½ Cup hot water. You can use Korean fruit cheong (tangerine or maesil) as a substiute.
- 1 Tablespoon lemon juice White rice vinegar is the best substitute, if not, apple cider vinegar or white wine vinegar work too. Do not use black vinegar, fresh
Instructions
Making the marinade
- Dissolve the sugar in the hot water then combine with the rest of the marinade. Stir well.
Cooking the eggs
- Bring a pot of water to the boil, add the room temperature eggs, lower to a simmer and cook for 6 minutes. Note: if using smaller eggs or a bigger fire, you can reduce the cooking time to 4-5 minutes.
- Switch off the fire, use a slotted spoon to pick up the eggs and chill in an ice-bath.
- Peel the eggs then put in the marinade, along with the other ingredients, in an airtight container.
- Shake well then chill in the fridge. (Can also be eaten straight away.)
Notes
- Use pasteurized eggs if you prefer precise soft-boiling results and safety.
- To center the egg yolks, gently stir the eggs in boiling water during the cooking process.
- If overcooked, the eggs will still work well for this marinade, just with firmer yolks.
- You can add avocado slices, but reduce soy sauce to avoid excessive saltiness and consume soon after adding.
- Store marinated eggs in the refrigerator for up to 4-5 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6eggs
Amount Per Serving
Calories 110 kcal
% Daily Value*
| Calories | 110kcal | 6% |
| Carbohydrates | 8g | 3% |
| Protein | 9g | 18% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 164mg | 55% |
| Sodium | 1147mg | 48% |
| Potassium | 259mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 643IU | 13% |
| Vitamin C | 38mg | 42% |
| Calcium | 54mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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