Mayak Eggs (Korean-Style Marinated Eggs)
User Reviews
5
Mayak Eggs (Korean-Style Marinated Eggs)
Description
Mayak Eggs feature a marinade made from soy sauce, water, honey, and aromatics such as green onion, shallot, garlic, and optional serrano or Thai chilies. The marinade combines sweet, salty, and spiced elements that impart depth to the eggs. The eggs themselves are boiled gently with a splash of vinegar to aid peeling, cooked for 5 minutes for soft-boiled or 7-8 minutes for hard-boiled yolks.
After cooking, the eggs are cooled thoroughly in an ice bath, then peeled carefully under running water to keep the surface intact. They are submerged in the cooled marinade to soak flavor and can be served as a side, snack, or topping for dishes such as ramen or salads.
The marinade’s balance of sweetness from honey and savoriness from soy sauce, along with garlic and chili heat, provides a distinct profile that elevates simple boiled eggs into a flavorful delicacy often enjoyed in Korean cuisine.
Ingredients
For the marinade:
- 3 tablespoon soy sauce
- 2 tablespoon water
- 2 tablespoon honey or liquid sweetener
- 1 green onion chopped
- ½ medium shallot minced
- 3 garlic minced, cloves
- 1 serrano chili minced, optional, green
- 1 Thai chili minced, optional, red
For the eggs:
- 4 egg large
- water cold; to cover
- splash of white vinegar
Instructions
For step-by-step visual photos, refer to body of the blog post.
Make the marinade:
- Combine soy sauce, water, honey in a small bowl or jar. Mix well.
- Tip: if the honey is grainy, heat the mixture up slightly in the microwave for 20 seconds and stir until dissolved.
- Alternatively, you can combine the soy sauce, water and honey in a small saucepan and heat up until the honey is dissolved. Let the marinade cool to room temperature before proceeding.
- Add in the chopped green onion, shallot, garlic and chilies.
- Give everything a stir and set aside.
Cook the eggs:
- Place 4 eggs in a small saucepan and cover with enough cold water.
- Add a splash of white vinegar to the water.
- Bring the eggs up to a simmering boil (not too vigorously) and set a timer for 5 minutes for soft-boiled; let it cook for 7-8 minutes for hard-boiled.
- Remove from heat and place the eggs in an ice bath or place under running cold water.
- Gently yet firmly tap the eggs to break the shell and peel the eggs under running water or in a water bath. The 5-minute soft-boiled eggs will be quite delicate, so handle gently.
- Tip: tap the bottom of the egg (the wider part) and break open the membrane for easier peeling.
- Give the eggs a rinse (to get rid of any remaining shell).
- Place the peeled eggs into the marinade and cover with a lid.
- Place into the fridge for 4-6 hours or overnight, and give the jar a gentle shake every so often to ensure the eggs are coated in the marinade evenly.
- Enjoy the eggs and sauce with a drizzle of sesame oil over steamed rice.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 115 kcal
% Daily Value*
| Calories | 115kcal | 6% |
| Carbohydrates | 12g | 4% |
| Protein | 8g | 16% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 164mg | 55% |
| Sodium | 831mg | 35% |
| Potassium | 162mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 10g | 20% |
| Vitamin A | 384IU | 8% |
| Vitamin C | 20mg | 22% |
| Calcium | 37mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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