Easy Mayak Eggs (Korean Soy-Marinated Eggs)
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.
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.
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Nutrition
Calories: 146kcal | Carbohydrates: 16g | Protein: 9g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 186mg | Sodium: 1930mg | Potassium: 195mg | Fiber: 1g | Sugar: 13g | Vitamin A: 433IU | Vitamin C: 23mg | Calcium: 56mg | Iron: 2mg