Mayak Eggs (Korean Marinated Eggs) is a popular street food that can be enjoyed as a snack or a meal. The combination of savory flavors with marinated eggs and scallions make for a delicious and satisfying meal.
Whether you're a fan of Korean cuisine or looking to try something new, Mayak eggs are a must-try dish that you won't want to miss.
This is perfect pair for Garlic Butter Fried Rice, Shrimp Fried Rice and Sinangag.
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What are Mayak Eggs?
Mayak Eggs are a popular Korean Street food made by marinating boiled eggs in a mixture of soy sauce, honey, scallions and other seasonings.
Ingredients
Mayak Eggs recipes typically call for simple ingredients such as eggs, scallions, soy sauce, honey, and sesame oil. These staple ingredients make it easy for you to create this recipe at home.
- Eggs: Firstly, we need about 6 large eggs. I recommend using room-temperature egg when cooking.
- Soy Sauce: I highly recommend regular soy sauce. It has darker color and a little bit salty compare to light so sauce.
- Honey: any liquid sweetener works great. It can be adjusted on personal preference.
- Chili Peppers: I am using red Thai chilies, they are spicy. However you can also use other options, Fresno peppers is a great option.
How to make it
With just a few steps, you can enjoy the delicious and satisfying flavors of Mayak eggs right at home.
Step 1. Boil eggs
In a medium pot, bring water to boil. Gently add the eggs to the boiling water and cook for 6 minutes.
Remove the eggs from the pot and transfer them to a bowl filled with ice water to stop the cooking process and cool them down.
Step 2. Make the sauce
In a mixing bowl, combine soy sauce, water, honey, green onion, garlic, chili peppers and sesame seeds.
Step 3. Peel Eggs
Once the eggs have cooled down, gently tap them against a hard surface to crack the shell and peel off the shell.
Step 4. Marinate eggs
Pour the sauce over the eggs, making sure that they are fully covered. Refrigerate for at least 24 hours to allow the eggs to fully absorb the marinade.
Key Tips
- Cook eggs just right, be careful not to overcook the eggs as this can result in a rubbery texture. Boil the eggs for 6 minutes, then immediately transfer them to an ice bath to stop the cooking process.
- Cooling down the eggs helps to firm up the egg white and shrink it slightly away from the shell, making it easier to peel the eggs without breaking them.
- Marinate Mayak Eggs for 24 hours to fully absorb the flavors of the marinade and result in a more flavorful and delicious dish.
- It's important to use a resealable bag or deep container to marinate the eggs, as this will ensure that the eggs are fully coated in the marinade.
Adding vinegar and salt
By adding vinegar and salt to boiling water helps the eggs easy to peel. It helps to break down the eggshell slightly, making it easier to peel off without breaking the egg.
Storage
Store in the fridge for up to 3-4 days in air tight container. (Note: Marinated eggs should not be frozen, as freezing can affect the texture and overall quality of the dish.)
Recipe FAQ'S
They last 3-4 days in air tight container.
They are typically served cold and sliced into halves or quarters, then topped with sliced scallions and sesame seeds. Served these with rice or fried rice.
It's best to marinate the eggs for at least 24 hours, but you can marinate them at least 6 hours before serving.
No, it's not recommended to freeze them, as the texture and flavor may change after freezing and thawing.
What to make next
Mayak Eggs (Korean Marinated Eggs)
Ingredients
Boiled Eggs
- 6 large eggs room temperature
- 2 tablespoon vinegar
- 2 teaspoons salt
- 5 cups water for boiling
Marinade
- ½ cup soy sauce
- ½ cup water
- 4 tablespoon honey
- 1 tablespoon sesame seeds
- 3 stalks green onion finely chopped
- 3 cloves garlic minced
- 3 pieces thai chili peppers chopped
Instructions
- Bring enough water to cover 6 eggs in a pot. Add salt and vinegar and bring it to boil. Gently add the eggs to the boiling water and cook for 6 minutes.
- Remove the eggs from the pot and transfer them to a bowl filled with ice water. Let it cool completely.
- Meanwhile, prepare the sauce. In a mixing bowl, combine soy sauce, water, honey, green onion, garlic, chili peppers and sesame seeds.
- Once the eggs have cooled down, gently tap them against a hard surface to crack the shell and peel off the shell.
- Pour the sauce over the eggs, making sure that they are fully covered. Refrigerate for at least 24 hours to allow the eggs to fully absorb the marinade.
- Served over warm rice and enjoy!
Notes
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- Cook egg just right, be careful not to overcook the eggs as this can result in a rubbery texture. Boil the eggs for 6 minutes, then immediately transfer them to an ice bath to stop the cooking process.
-
- Cooling down the eggs helps to firm up the egg white and shrink it slightly away from the shell, making it easier to peel the eggs without breaking them.
-
- Marinate Mayak Eggs for 24 hours to fully absorb the flavors of the marinade and result in a more flavorful and delicious dish.
-
- It's important to use a resealable bag or deep container to marinate the eggs, as this will ensure that the eggs are fully coated in the marinade.
Gian rey Baclaan says
Ilove this food
Mace says
I liked it, thank you!
Mary says
This looks so delicious!! I can't wait to try this recipe for dinner tonight!
Mae Serves You Food says
Thank you! Let me know 🙂
Tanner says
Very yummy thanks
Mae Serves You Food says
Yay! Im glad you liked them.