Mayak Eggs. This dish will literally make you excited to get out of your bed in the morning. Soft boiled eggs left to marinate overnight in a sweet, salty and slightly spicy marinade. And then all that anticipation starts…
Warning!! This material is very addictive… EAT WITH CAUTION!
How will they look? How will they taste? You think some mere eggs can have that effect on you? Sure they can. That’s why they are called “mayak eggs”, you get addicted to them. Mayak literally means “drug or narcotic” in Korean. Get ready to get hooked on these runny, jammy eggs…
I’m always on the hunt for new ways to eat my eggs. We have some cracking recipes to crack your eggs to.
From the Egg Bhurji I grew up on, to Tex-Mex Migas, to the viral internet sensation Pesto Eggs, I can’t get enough different ways to start the day with my favorite eggs.
And then my hunt led me to this unique way to have your boiled eggs, the Korean way.
What are Mayak Eggs?
These popular Mayak eggs were trending big a few years back all over Korea. What was all that hype about? It was all about the intense flavor punch you get in every single bite.
That bite has hints of umami from rich soy sauce, a tiny hint of sweet honey, the freshness from aromatics, and a slight heat from red or green chili, and a little bit of sesame nuttiness.
Getting that addictiveness? I bet you are going for that second bite before even finishing the first… 🙂
One of the great things about Mayak eggs is that they take less than 10 minutes to make them ready for the next day.
Why We LOVE Korean Marinated Eggs
- Balance of Flavors: These marinated eggs are the perfect combination of umami, sweetness and spice.
- Creamy or Solid Center: The choice of soft to hard-boiled centers offers a textural contrast that complements the chewy marinated exterior.
- Convenience: Prep them ahead of time for a hassle-free, luxurious treat.
- Versatile Pairing: These eggs complement a wide range of dishes, from steamed rice to stir-fries.
- Addictively Good: Aptly named ‘Mayak,’ these eggs are so delicious that you’ll find it hard to eat just one.
Ingredients
- Boiled Eggs
- For the marinade – Soy sauce + water + sugar or honey + garlic + ginger + hot chilis (red, green or both) + sesame seeds.
Sounds simple. It’s pretty easy, just a few key tips will make them perfect…
Tips to Boil Perfect Eggs
- Use room temperature eggs. Take the eggs out of your refrigerator 30 minutes before boiling them. This prevents the shell from cracking, which is often caused by a rapid change of temperature.
- Make sure that the pot is filled up with enough water to fully submerge the eggs.
- A tip for peeling the eggs easily and seamlessly once cooked? Add in salt and vinegar to your boiling water.
- When the water comes to rolling boil, gently place the eggs with a spoon or strainer, one at a time. Lower heat to simmer.
- Boil according to your preference of boiled eggs
- 6 minutes for a little runny, jammy soft boiled eggs.
- 7 minutes for firmer soft boiled eggs
- 9-10 minutes for hard boiled eggs.
- Transfer them immediately into a bucket of ice water to cool off and stop the cooking process.
- Cool them completely (at least 15 minutes in an ice bath) before peeling.
- To peel the eggs without any scratches or cracks, gently tap the entire surface of the eggs on the counter or table then gently peel off.
How to Make Mayak Eggs
1. Once your eggs are ready to go sleeping overnight, make that super flavorful marinade. Simply chop the aromatics, green and/or red chilies, scallions and mix them with soy sauce and water along with the sweetener of your choice (both honey and sugar work great). Stir in some sesame seeds.
2. Place the eggs in an airtight container, pour in the marinade and cover. That’s it. Stick them in the fridge and then all you have to do is WAIT. Let the magic happen, let the eggs soak up all the flavors out of that marinade.
You can turn them after a few hours for an even marination if you remember. 🙂 I bet you will keep on thinking about them… in anticipation of how they will look when that spoon breaks into them… yum!
How to Eat Mayak Eggs
This could be your breakfast, snack, part of a lunch or dinner… how?
- Some like just to gobble them up, plain and flavorful on their own.
- They are popular to eat cold in a hot bowlful of rice. Simply place them on a bed of rice along with some of the marinade. Some like a few drops of sesame oil to drizzle over them. The only problem with this way of eating them is that you’ll forget how many rice cups you’ve had… 🙂
- As a salad topper. Think Buddha Bowls or other bowl meals… all your salads will love this companion.
- How about your basic egg salad with these yummies? You may never go back to plain boiled eggs!
- They are an integral part of many Asian soups. In fact, any noodle soup or ramen is incomplete without some soft boiled eggs. And if they are marinated like this… oh boy, yum, you’re in for a treat. Try them in my Korean Style Ground Pork Soup or Laksa Noodle Soup!
How to Store Mayak Eggs
I personally love them the next day or late evening, so they have plenty of time to marinate. After a couple of days they get super flavorful. That being said, I recommend finishing them off within 3-4 days.
TIP! Don’t toss that marinade! You can use the same batch for another batch of eggs. We do recommend you sterilize the mixture by boiling it for 5-8 minutes.
Cool it off completely before adding the eggs. This way you get more out of your marinade instead of wasting it. I normally make two batches out of the same marinade mix.
Frequently Asked Questions
Absolutely! While white vinegar is commonly used, you could experiment with apple cider or rice vinegar for a unique twist.
No worries! You can substitute with dried chilies or even a pinch of chili flakes. Adjust to your heat preference.
This recipe is easily scalable. Just make sure to adjust the marinade quantities accordingly.
Great question! The level of spiciness in Mayak Eggs can vary based on your personal preference and how you adjust the ingredients. The original recipe you provided includes both green and red chilies, which do add a kick of heat. If you’re not a fan of spicy foods, you can easily omit the chilies or reduce the quantity. If you like it extra spicy, add a splash of Chili Oil.
So guys, this is it. Instantly jazz up those plain boiled eggs you have been eating all this time. These Mayak eggs, in all their glory and splendor.
These delectable little treats with gooey, jammy centers marinated in a super tasty, sweet, savory sauce… Heavennnn…
You need to try them ASAP!!
While you’re here, check out my collections of favorite Asian Recipes and Egg Recipes.
Mayak Eggs, on our Gypsy Plate… enjoy!
Try these other great Asian inspired recipes!
Thai Basil Chicken (Pad Krapow)
Hunan Shrimp
Mongolian Ground Beef
Vietnamese Chicken Curry
Bulgogi Sauce
Pork Menudo
Chicken Caldereta
Japanese Curry
Mayak Eggs (Korean Marinated Eggs)
These Mayak Eggs are a big hit in Korea. Now you can discover these amazingly addictive little morsels!
Ingredients
To boil eggs
- 5 eggs (or more if you like)
- 2 tsp salt
- 1 Tbsp vinegar
For marinade
- 1/2 cup soy sauce
- 1/2 cup water
- 1/2 cup honey or sugar
- 3 garlic cloves, chopped
- 3-4 scallions, chopped
- 1 Tbsp ginger, chopped
- 1 green chili, chopped
- 1 red chili, chopped
- 1 Tbsp sesame seeds
Instructions
- Boil the eggs (see note for cook times). Place them immediately in ice water bucket or pan to stop them from further cooking.
- Mix in all the ingredients of the marinade in a bowl.
- Peel the eggs and put them in a container (that has a lid to cover). Pour the marinade over the eggs. Cover with lid and refrigerate overnight.
- You can turn the eggs in marinade in 4-5 hours so they get even color all over.
- Mayak eggs are ready to eat next morning.
Notes
How long to Boil?
- 6 minutes for runny soft boiled eggs
- 7 minutes for soft boiled eggs
- 9-10 minutes for hard boiled eggs.
Nutrition Information
Serving Size 1 eggAmount Per Serving Calories 78
Welcome to GypsyPlate! I'm Alpana, former wordwide tour manager and professional caterer, now full time blogger. I love exploring cuisines from around the world, and my recipes have been featured on sites such as MSN, Parade, Brit + Co, CNET and AOL. You can explore my entire collection of sortable recipes in my Recipe Index or learn more about me here.
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wow wow wow. not only were they fabulous by themselves, but I cut one up and put into my pho. I added a little of the marinade into the broth when I served it. it was one of the phos I have ever had. .by far the best eggs, and I can eat eggs 24 hours a day. .constantly, non stop. YUM. thanks, from the tour gallery.