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Mayak Eggs (Korean-Style Marinated Eggs)
5 from 12 votes

Mayak Eggs (Korean-Style Marinated Eggs)

Mayak Eggs are soft or hard boiled eggs marinated in a savory blend of soy sauce, honey, aromatics, and optional chilies. This marinade infuses the peeled eggs with a balance of sweet, salty, and umami flavors complemented by mild heat and fresh aromatic notes from green onion, shallot, and garlic. The method involves careful timing to achieve desired yolk consistency and peeling eggs gently under running water to preserve their texture.

Prep Time
5 mins
Cook Time
5 mins
Additional Time
4 hrs
Total Time
4 hrs 10 mins
Servings: 4
Calories: 115 kcal
Course: Side Dish, Appetizer
Cuisine: Asian, Korean

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:
    Cup of Yum
  1. Combine soy sauce, water, honey in a small bowl or jar. Mix well.
  2. Tip: if the honey is grainy, heat the mixture up slightly in the microwave for 20 seconds and stir until dissolved.
  3. 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.
  4. Add in the chopped green onion, shallot, garlic and chilies.
  5. Give everything a stir and set aside.
Cook the eggs:
  1. Place 4 eggs in a small saucepan and cover with enough cold water.
  2. Add a splash of white vinegar to the water.
  3. 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.
  4. Remove from heat and place the eggs in an ice bath or place under running cold water.
  5. 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.
  6. Tip: tap the bottom of the egg (the wider part) and break open the membrane for easier peeling.
  7. Give the eggs a rinse (to get rid of any remaining shell).
  8. Place the peeled eggs into the marinade and cover with a lid.
  9. 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.
  10. Enjoy the eggs and sauce with a drizzle of sesame oil over steamed rice.

Nutrition Information

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%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 115

% 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.