Mayak Eggs
Mayak Eggs (Drug Eggs). Soft-boiled eggs with a jammy yolk in a soy-based marinade with addictive flavors! These delicious eggs are savory, sweet, spicy with nutty sesame flavor and umami taste.
INGREDIENTS
- 6 large eggs room temperature or cold
2 teaspoon salt for boiling the eggs2 teaspoon white vinegar for boiling the eggs
- 6 large eggs room temperature or cold
2 teaspoon salt for boiling the eggs2 teaspoon white vinegar for boiling the eggs
Marinade
½ cup regular soy sauce½ cup water¼ cup honey or white/brown sugar, maple syrup, corn syrup or Oligodang syrup¼ cup onion finely diced- 1-2 red chili pepper or green chilli, finely diced (or red/green bell pepper for mild)
- 1 green onion finely chopped
- 4 garlic cloves minced
1 tablespoon sesame seeds toasted
½ cup regular soy sauce½ cup water¼ cup honey or white/brown sugar, maple syrup, corn syrup or Oligodang syrup¼ cup onion finely diced- 1-2 red chili pepper or green chilli, finely diced (or red/green bell pepper for mild)
- 1 green onion finely chopped
- 4 garlic cloves minced
1 tablespoon sesame seeds toasted
Optional Garnish:
- green onions finely chopped
- Korean seasoned seaweed flakes
- sesame oil toasted
- green onions finely chopped
- Korean seasoned seaweed flakes
- sesame oil toasted
INSTRUCTIONS
- Bring a small pot of water to boil on high heat. Add salt and vinegar. Gently lower eggs. Boil for 6 mins if you're using room temperature eggs or 7 minutes if they're cold eggs, uncovered. For hard boiled eggs, boil for 10 minutes.
- Prepare a large bowl with enough water and ice cubes.
- Remove the eggs from boiling water. Transfer to ice-water bath to cool down completely.
- Meanwhile in a container, combine Marinade ingredients as listed and mix well. Ensure the honey or sugar dissolves fully.
- Gently peel cooled eggs (Tip: crack the eggs with the back of the spoon and use spoon to help me lift off the shell starting at the bottom of the egg where there is a gap between the egg and shell). Set aside.
- Place eggs into marinade. Tip: Place clean paper towel or plastic wrap on top of the eggs to push them deeper into the marinade for a more even brown color. Cover container with lid and let this rest in the fridge for at least 5 hours or overnight.
- Enjoy over rice with suggested garnishes.
- Bring a small pot of water to boil on high heat. Add salt and vinegar. Gently lower eggs. Boil for 6 mins if you're using room temperature eggs or 7 minutes if they're cold eggs, uncovered. For hard boiled eggs, boil for 10 minutes.
- Prepare a large bowl with enough water and ice cubes.
- Remove the eggs from boiling water. Transfer to ice-water bath to cool down completely.
- Meanwhile in a container, combine Marinade ingredients as listed and mix well. Ensure the honey or sugar dissolves fully.
- Gently peel cooled eggs (Tip: crack the eggs with the back of the spoon and use spoon to help me lift off the shell starting at the bottom of the egg where there is a gap between the egg and shell). Set aside.
- Place eggs into marinade. Tip: Place clean paper towel or plastic wrap on top of the eggs to push them deeper into the marinade for a more even brown color. Cover container with lid and let this rest in the fridge for at least 5 hours or overnight.
- Enjoy over rice with suggested garnishes.
Notes
How long can you keep Korean Mayak eggs?
- Up to 3 days stored in an air-tight container in the fridge.
- Up to 3 days stored in an air-tight container in the fridge.
Can I reuse the marinade?
- Yes! Granted that no egg yolk seeps into the marinade, it'll last up to 5 days in the fridge.
- Yes! Granted that no egg yolk seeps into the marinade, it'll last up to 5 days in the fridge.
NUTRITION
Calories: 146kcal
Carbohydrates: 16g
Protein: 9g
Fat: 6g
Saturated Fat: 2g
Polyunsaturated Fat: 1g
Monounsaturated Fat: 2g
Trans Fat: 0.02g
Cholesterol: 186mg
Sodium: 1930mg
Potassium: 195mg
Fiber: 1g
Sugar: 13g
Vitamin A: 433IU
Vitamin C: 23mg
Calcium: 56mg
Iron: 2mg
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