Description
These deliciously savory and sweet Korean marinated eggs, known as “Mayak Eggs,” are a flavorful addition to rice bowls, noodles, or as a quick snack. Infused with soy sauce, garlic, and chilies, these soft-boiled eggs pack an addictive punch! Perfect for meal prepping, these eggs stay fresh for up to a week in the fridge.
Ingredients
Scale
- 6 eggs, room temperature
- 2 tsp salt
- 1 tbsp white vinegar
- 1/2 cup soy sauce
- 1/2 cup water
- 1/2 cup sugar or honey
- 3 garlic cloves, chopped
- 4 green onions, chopped
- 1 green chili, chopped (optional)
- 1 red chili, chopped (optional)
- 1 tbsp sesame seeds
Instructions
- Cook the Eggs:
- Fill a pot with enough water to cover the eggs. Add salt and vinegar.
- Bring the water to a boil, then carefully add the eggs.
- Cook for 6 minutes for soft-boiled eggs (or up to 10 minutes for hard-boiled eggs).
- Cool the Eggs:
- Transfer the cooked eggs to an ice water bath and let them cool completely.
- Prepare the Sauce:
- In a bowl, combine soy sauce, water, and sugar or honey. Stir until dissolved.
- Add garlic, green onions, chilies (if using), and sesame seeds. Mix well.
- Marinate the Eggs:
- Peel the eggs carefully to avoid damage. Place them in an airtight container.
- Pour the sauce over the eggs, ensuring they are fully submerged.
- Cover and refrigerate for at least 6 hours or overnight for the best flavor.
- Serve:
- Serve the marinated eggs with warm rice and a drizzle of sesame oil.
Notes
- Adjust the cooking time of the eggs to achieve your desired yolk consistency.
- These marinated eggs can be stored in the refrigerator for 5–7 days.
- Add more chilies if you like it spicier, or omit them for a milder version.
Nutrition
- Serving Size: 1 egg
- Calories: ~120
- Sugar: ~5g
- Sodium: ~600mg
- Fat: ~5g
- Saturated Fat: ~1.5g
- Unsaturated Fat: ~2.5g
- Trans Fat: 0g
- Carbohydrates: ~10g
- Fiber: 0g
- Protein: ~6g
- Cholesterol: ~190mg