Description
Ingredients
Units
Scale
For Boiling Eggs:
For Mayak Marinade:
- 1/4 medium yellow onion, finely chopped (about 1/3 cup)
- 3 cloves garlic, minced (about 2 TBSP)
- 1 stalk green onion, sliced
- 1 chili pepper, finely chopped or sliced* (optional for spice)
- 1 tablespoon toasted sesame seeds
- 10 tablespoons soy sauce (we used low sodium soy sauce, 1/2 cup + 2 TBSP)
- 5 tablespoons honey (rice syrup and corn syrup are fine too)
- 1/4 cup water
Instructions
- Boil the eggs: Bring a pot of water to a boil and gently place the eggs in the boiling water. Let the eggs boil for 6 minutes for the perfect soft boiled eggs. *If you wish, add some vinegar to the water. This will make the eggs a bit easier to peel, especially when the eggs are not hard-boiled eggs. Use 5 cups of water to 2 tablespoons of vinegar.* After 6 minutes, remove the eggs from the boiling water and shock them in iced water. Let the eggs cool completely. *The shocking process will help stop the eggs from cooking further and also help release the eggshell from the egg.*
- Make the mayak marinade: While the eggs are cooling, make the mayak marinade. Combine everything except the eggs and vinegar in a bowl (onion, garlic, green onion, chili pepper, sesame seeds, soy sauce, honey, and water). Mix until combined.
- Marinate the eggs: Once the eggs are cooled, crack and peel the eggs. Place them in a suitable airtight container and pour the mayak marinade over the eggs. Place the lid on the container and let the eggs marinate in the fridge for at least 6 hours or overnight for the best flavor. *If your eggs float in the marinade, you can use a sheet of plastic wrap to keep them submerged. Refer to the post for more details and photo reference!* After marinating, the eggs will look brown, and the yolks will take on a rich orange color. Enjoy the eggs with some rice, a splash of sesame oil, and some marinade!
Notes
- Please refer to the post above for step-by-step photos, tips, and FAQs!
- Mayak eggs are best enjoyed soft-boiled. However, if you prefer hard-boiled eggs, boil the eggs for 11 to 12 minutes instead.
- Cook time for the eggs is based on large eggs taken straight from the fridge. If you are using smaller or larger eggs or eggs that are room temperature, please adjust the cook time accordingly.
- Adding vinegar to the water is totally optional. It’s used to help make peeling the eggshells easier. If using, add 2 tablespoons of vinegar per 5 cups of water.
- Using chili peppers in the marinade is optional. They are for adding some spiciness, color, and texture. If you like it spicy, make sure to use the seeds of the pepper as well.
Nutrition
- Serving Size: 1 egg
- Calories: 110
- Sugar: 5g
- Sodium: 600mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 185mg
