Jammy eggs are soaked in a sweet, savory, and spicy soy marinade until packed with flavor. This easy mayak eggs recipe is made with simple ingredients. Make them ahead for a quick rice bowl topping, snack, or meal.
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Mayak gyeran (마약계란), also known as Korean soy-marinated eggs or "drug eggs," are soft-boiled eggs marinated in a sweet and savory soy-based sauce with aromatics and chilies. They're nicknamed "drug eggs" because they're considered so addictive, but don't worry - there are no drugs in this recipe!
I make this Korean banchan regularly for meal prep because I can pull the eggs straight from the fridge for a quick meal with warm rice and it's so good!
I found that keeping the water at a controlled boil prevents the eggs from bouncing around and cracking while they cook.
Ingredients & Substitutes
Exact ingredient amounts are listed in the recipe card at the bottom of this page.
- Large Eggs: Use slightly older eggs because they are easier to peel than very fresh eggs. Use room-temperature eggs to reduce the risk of cracking when lowered into boiling water. Quickly bring cold eggs to room temperature by rinsing them under warm water until the shells no longer feel cold, or leave them on the counter for 1 hour. I like using omega-3 eggs for their richer, golden yolks.
- Salt: Add to the boiling water to help the egg whites set if an egg cracks.
- White Vinegar: Adding it to the boiling water can help soften the shells and make the eggs easier to peel.
Korean Soy Marinade
- Regular Soy Sauce: Light soy sauce also works, or use low-sodium soy sauce for a less salty marinade.
- Water: Use room-temperature water to dilute the marinade.
- Honey: Corn syrup or light brown sugar can also be used.
- Onion: Finely dice it so it distributes evenly throughout the marinade.
- Korean Red Chili Pepper: Feel free to remove the seeds for less heat. Korean green chili pepper also works, or use finely diced red bell pepper for a mild version.
- Green Onion: Finely chop it.
- Garlic: Freshly mince it.
- Sesame Seeds: Use toasted sesame seeds for the best nutty flavor.
Note: Asian ingredients are typically available at most Asian grocery stores or online.
Expert Tips
- Lower the eggs gently: Add the eggs one at a time with a slotted spoon to prevent them from hitting the bottom and cracking.
- Use a timer: Start timing as soon as the eggs enter the boiling water for consistent yolk doneness.
- Center the egg yolks: Gently rotate the eggs during the first 2 minutes of cooking.
- Slice without tearing: Use unflavored thread or an egg slicer for clean halves and intact yolks.
Instructions
Below are step-by-step instructions on how to make mayak eggs:
- Boil the eggs: Fill a small pot with enough water to cover the eggs by at least 1 inch. Add the salt and vinegar and bring to a boil over medium-high heat. Gently lower in the room-temperature eggs. If needed, reduce the heat to medium to maintain a controlled boil so the water bubbles steadily without causing the eggs to bounce around and crack. Cook uncovered for 6 1⁄2 minutes for soft, runny yolks, 8 minutes for jammy yolks, or 10 minutes for hard-boiled yolks.
- Ice bath the eggs: Prepare a large bowl of ice water. Using a slotted spoon, immediately transfer the cooked eggs to the ice bath to stop the cooking. Let them cool completely for 5-10 minutes before peeling.
- Prepare the marinade: Meanwhile, add all the marinade ingredients to a small container or 16-ounce mason jar. Whisk until the honey is fully dissolved and everything is evenly combined.
- Peel the eggs: Gently tap the shells with the back of a spoon. Starting at the wider end where the air pocket is, slide the spoon under the thin membrane and gently peel away the shell. Rinse the eggs under cold running water to remove any tiny shell fragments.
- Marinate the eggs: Gently lower the peeled eggs into the marinade so the delicate whites don't break. Press a small piece of damp paper towel or plastic wrap directly over the eggs to keep the exposed surfaces coated in marinade. Cover and refrigerate for at least 5 hours or overnight for deeper flavor.
Storage
- Refrigerator: Store the mayak eggs fully submerged in their marinade in an airtight container in the refrigerator for up to 4 days. The eggs will become more deeply seasoned the longer they marinate.
- Freezer: Freezing is not recommended because the egg whites can become rubbery after thawing.
- Serving: Enjoy the eggs cold from the fridge, or place them in hot tap water for 5 minutes to gently warm them before serving.
Variations
- Gluten-Free: Replace the regular soy sauce with certified gluten-free tamari or soy sauce.
- Non-Spicy: Skip the Korean red chili pepper and use finely diced red bell pepper for a mild version.
Pairing Suggestions
Serve Korean mayak eggs with:
- Steamed White Rice: Soaks up the sweet and savory soy marinade and makes the eggs a simple meal.
- Korean Tuna Cakes: Add a crispy, savory protein alongside the soft, jammy eggs.
- Korean Cucumber Salad: Adds a crisp, tangy contrast to the rich yolks and savory marinade.
FAQ
No, I don't recommend starting the eggs in cold water because the time it takes the water to reach a boil can vary, making it harder to accurately time the eggs. Starting with boiling water gives you more consistent yolk doneness.
No, I don't recommend reusing the leftover marinade. For the best flavor and food safety, make a fresh batch of marinade each time.
The eggs were likely cooked too long or weren't transferred to the ice bath quickly enough. Follow the cooking time for your preferred yolk consistency and transfer the eggs to the ice bath immediately to stop the cooking.
More Like This
Check out my other egg recipes:
📖 Recipe
Easy Mayak Eggs (Korean Soy-Marinated Eggs)
Ingredients
- 6 large eggs at room temperature
- 2 teaspoon salt
- 2 teaspoon white vinegar
Soy Marinade
- ½ cup regular soy sauce or light soy sauce
- ½ cup water room temperature
- ¼ cup honey
- ¼ cup onion finely diced
- 1-2 red chili pepper finely diced
- 1 green onion finely chopped
- 4 garlic cloves finely minced
- 1 tablespoon sesame seeds toasted kind
Instructions
- Fill a small pot with enough water to cover the eggs by at least 1 inch. Add the salt and vinegar and bring to a boil over medium-high heat.
- Gently lower in the room-temperature eggs. If needed, reduce the heat to medium to maintain a controlled boil so the water bubbles steadily without causing the eggs to bounce around and crack. Cook uncovered for 6 1⁄2 minutes for soft, runny yolks, 8 minutes for jammy yolks, or 10 minutes for hard-boiled yolks.
- Prepare a large bowl of ice water. Using a slotted spoon, immediately transfer the cooked eggs to the ice bath to stop the cooking. Let them cool completely for 5-10 minutes before peeling.
- Meanwhile, add all the marinade ingredients to a small container or 16-ounce mason jar. Whisk until the honey is fully dissolved and everything is evenly combined.
- Gently tap the shells with the back of a spoon. Starting at the wider end where the air pocket is, slide the spoon under the thin membrane and gently peel away the shell. Rinse the eggs under cold running water to remove any tiny shell fragments.
- Gently lower the peeled eggs into the marinade so the delicate whites don't break. Press a small piece of damp paper towel or plastic wrap directly over the eggs to keep the exposed surfaces coated in marinade. Cover and refrigerate for at least 5 hours or overnight for deeper flavor.
Helen
So yummy! They have so much flavour. Definitely a keeper for meal prepping.
Christie Lai
Amazing! Thanks for making it!
Lisa Yu
Hello is this 146cal per egg?
Christie Lai
Correct!
Nion
Very tasty. I made them several weeks ago for the first time and now I make them all the time. Great for a quick lunch or dinner.
christieathome
So happy to read this, Nion! They really are so easy and delicious. Perfect for any meal really!