Description
Mayak Eggs are Korean-style marinated soft-boiled eggs known for their rich umami flavor and slightly sweet, savory marinade. These eggs are boiled to a perfect soft consistency, peeled, and soaked in a delicious soy-based marinade infused with garlic, onion, sesame seeds, and optional chili for a hint of spice. Perfect as a flavorful snack or accompaniment to rice dishes, they offer a delightful mix of textures and vibrant tastes.
Ingredients
Scale
Eggs
Mayak Marinade
- ¼ medium yellow onion, finely chopped (about ⅓ cup)
- 3 cloves garlic, minced (about 2 tablespoons)
- 1 stalk green onion, sliced
- 1 chili pepper, finely chopped or sliced (optional for spice)
- 1 tablespoon toasted sesame seeds
- 10 tablespoons low sodium soy sauce (½ cup + 2 tablespoons)
- 5 tablespoons honey (rice syrup or corn syrup can also be used)
- ¼ cup water
Instructions
- Boil the eggs: Bring a pot of water to a boil and gently place the eggs into the boiling water. Boil for 6 minutes for perfectly soft boiled eggs. Optionally, add 2 tablespoons of vinegar per 5 cups of water to help make peeling easier. After boiling, immediately remove the eggs and transfer them to an iced water bath to stop cooking and ease peeling.
- Prepare the marinade: While the eggs cool, combine the finely chopped yellow onion, minced garlic, sliced green onion, chopped chili pepper (if using), toasted sesame seeds, low sodium soy sauce, honey, and water in a bowl. Stir thoroughly until all ingredients are well mixed.
- Peel the eggs: Once the eggs are completely cooled, carefully crack and peel the shells off. Be gentle to keep the eggs intact.
- Marinate the eggs: Place the peeled eggs in an airtight container and pour the prepared marinade over them, ensuring they are fully submerged. If eggs float, use a sheet of plastic wrap to keep them submerged. Seal the container and refrigerate for at least 6 hours, preferably overnight, to allow flavors to develop deeply.
- Serve and enjoy: After marinating, the eggs will have a brown color with rich orange yolks. Serve them with rice, a drizzle of sesame oil, and some of the marinade for an authentic Korean flavor experience.
Notes
- Mayak eggs are best when soft boiled; for hard boiled, boil eggs for 11 to 12 minutes.
- Cooking times are based on large, cold eggs; adjust timing if using different sizes or room temperature eggs.
- Adding vinegar to boiling water is optional but can help with peeling.
- Chili pepper is optional; using seeds adds extra heat and texture.
- If eggs float in marinade, use plastic wrap to keep them submerged for even marinating.
- Refer to step-by-step photos and FAQs in the original post for additional tips.
Nutrition
- Serving Size: 1 egg
- Calories: 80
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 5 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 0.2 g
- Protein: 6 g
- Cholesterol: 185 mg
