Mayak Eggs (Korean Marinated Egg Recipe)
User Reviews
5
Mayak Eggs (Korean Marinated Egg Recipe)
Description
The method involves gently boiling large eggs with salt and vinegar for six minutes to achieve a jammy or custardy yolk. After cooling in an ice bath, the eggs are peeled carefully to maintain smooth surfaces. The marinade is a balanced blend of light and dark soy sauce, toasted sesame oil, honey or alternative sweeteners, minced garlic, green onions, and optional chili to impart spice and sesame seeds for texture.
Placing peeled eggs in the marinade allows flavors to penetrate over time, typically at least one hour but up to twelve for stronger infusion. The eggs can be stored covered in the refrigerator for up to four days. These eggs enhance noodle dishes or can be served on their own.
Room temperature eggs are preferred for gently boiling to avoid cracking, and the total marination time is additional to cooking. Hard-boiled eggs cooked for ten minutes can substitute if a firmer yolk is desired, though the jammy texture is preferred.
Ingredients
- 6 egg room temperature, large
- 1 tablespoon white vinegar
- 1 teaspoon salt
Egg marinade ingredients
- ½ cup soy sauce light or all-purpose soy sauce (or tamari for a gluten-free marinade
- 1 tablespoon soy sauce dark, optional
- 1 tablespoon sesame oil toasted, optional
- ¼ cup honey maple syrup or brown rice syrup
- 1 tablespoon sesame seeds
- 2 garlic minced, cloves
- 2 green onion thinly sliced
- 2 chilli pepper sliced (optional
Instructions
- Prep your ice bath before you cook the eggs. Grab a large enough bowl to fit all your eggs. Then add a few handfuls of ice cubes with enough cold water to submerge the boiled eggs. Set aside.
- Take a medium-sized pot big enough to fit the eggs in a single layer. Fill it half full with water and bring it to a boil over medium-high heat. Once the water reaches a rolling boil, stir in the vinegar and salt. Then, gently lower the room-temperature eggs into the boiling water with a slotted spoon. Start a timer once the last egg hits the water and cook for 6 minutes*. Transfer the eggs to the waiting ice bath and cool down for 5 minutes.
- Gently tap-tap-tap the cooled eggs on a flat surface and softly roll the eggs with the palm of your hand. Then peel the eggs, and rinse off any pieces of eggshell. Place the eggs in a glass bowl or airtight container that fits the eggs snuggly.
- Whisk together the marinade ingredients in a bowl. Then pour it over the peeled eggs. Cover the container with a lid or plastic wrap. And let the eggs marinate at room temperature for at least 1 hour, or preferably, refrigerate overnight.
- Transfer the eggs to a clean airtight container. They will keep in the fridge for up to 4 days.
Notes
- Bring refrigerated eggs to room temperature before boiling to prevent cracking and maintain clean whites.
- Jammy six-minute boiled eggs are ideal for marinating; hard-boiled eggs cooked for ten minutes can be used instead.
- Store marinated eggs in an airtight container in the refrigerator for up to four days.
- Marinate eggs for at least one hour and up to twelve hours for deeper flavor penetration.
- The total preparation time excludes marinating duration.
User Reviews
Overall Rating
5
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