Korean Marinated Eggs (Mayak Eggs)
Korean Marinated Eggs, or Mayak Eggs, are perfectly jammy, soft boiled eggs marinated in a sweet soy-based sauce!
Servings: 4
Ingredients
Instructions
- In a large pot over high heat, bring the water to a boil and add 2 tbsp of vinegar. Gently place the eggs in the boiling water and reduce the heat slightly to simmer for 7 minutes over a gentle boil.
- Shock the eggs in ice water until completely cooled and remove the shell.
- In a mixing bowl, combine soy sauce, rice syrup, scallions, garlic, fresno chili, and sesame seeds. Place eggs in the marinade and cover completely. Let marinate in the refrigerator overnight. Serve over steamed white rice and enjoy!
Video
Notes
Use Room Temperature Eggs (pull them out of the refrigerator at least 30 min - 1 hour before boiling) for best results when soft-boiling.
Submerge Eggs Completely in the Marinade so there are no white spots. Use a container for your marinade that is deep enough to completely cover the eggs in the liquid OR place a paper towel or plastic wrap over the eggs and press it into the marinade so the liquid can cover all of the eggs.
Korean Marinated Eggs (Mayak Eggs) can be kept in an airtight container in the refrigerator for up to 3-4 days. I would recommend removing the eggs from the marinade and storing separately after 24-48 hours. Longer than that and you may find that that the eggs are too salty.
Nutrition
Calories: 170kcal | Carbohydrates: 25g | Protein: 9g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 164mg | Sodium: 1201mg | Potassium: 156mg | Fiber: 1g | Sugar: 18g | Vitamin A: 358IU | Vitamin C: 3mg | Calcium: 103mg | Iron: 2mg
