Possible Substitutions
- Honey: Use sugar or maple syrup instead, although honey gives the marinade a lovely rounded sweetness.
- Dashi powder: Chicken powder or MSG can be used for extra umami, or simply leave it out.
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Mayak Eggs (Korean Marinated Eggs)
KoreanThese jammy, delicious eggs are called Mayak Gyeran (마약계란), which translates to “drug eggs” cause they're so addictive! Soft-boiled eggs are marinated overnight in a sweet, savoury and garlicky soy sauce mixture until they've soaked up all that flavour. Serve them over warm rice, noodles, ramen or pretty much anything that needs a little extra something. Don't blame me when you eat them all in one sitting, hehe.
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Ingredients
1 serving
for the marinated eggs
to serve
Notes
Some secret knowledge
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Things to Keep in Mind
- Older eggs can sometimes be easier to peel than very fresh eggs.
- The longer you marinate the eggs in the fridge, the firmer the yolks will become.
- Make sure the eggs are kept refrigerated throughout the entire marinating process.
- You can reuse the marinade for another batch of eggs if it has been less than 2 days. However, strain out any solid bits first, then bring the marinade to a boil to kill off any bacteria. Allow it to cool completely before using it again, and add fresh aromatics such as garlic, spring onion, onion and chilli.
Storage
Keep the marinated eggs in an airtight container in the fridge and eat within 5 days.
Always use clean utensils when removing the eggs from the container.
Possible Substitutions
- Honey: Use sugar or maple syrup instead, although honey gives the marinade a lovely rounded sweetness.
- Dashi powder: Chicken powder or MSG can be used for extra umami, or simply leave it out.
Things to Keep in Mind
- Older eggs can sometimes be easier to peel than very fresh eggs.
- The longer you marinate the eggs in the fridge, the firmer the yolks will become.
- Make sure the eggs are kept refrigerated throughout the entire marinating process.
- You can reuse the marinade for another batch of eggs if it has been less than 2 days. However, strain out any solid bits first, then bring the marinade to a boil to kill off any bacteria. Allow it to cool completely before using it again, and add fresh aromatics such as garlic, spring onion, onion and chilli.
Storage
Keep the marinated eggs in an airtight container in the fridge and eat within 5 days.
Always use clean utensils when removing the eggs from the container.
Method
Boil the eggs
Bring a pot of water to a boil and add a splash of vinegar.
Carefully lower in the eggs and boil for 6 minutes for a soft, jammy centre.
Cool & peel
Immediately transfer the eggs to an ice bath and leave them for a few minutes until completely cooled.
Gently peel the eggs and set aside.
Make the marinade
Add the water, light soy sauce, honey, dashi powder, spring onion, garlic, onion, chillies, sesame seeds and sesame oil to a container.
Mix well and taste. Adjust the sweetness, saltiness or spice to your liking.
Marinate the eggs
Carefully place the peeled eggs into the marinade, making sure they're as submerged as possible.
If they're floating, place a piece of kitchen paper directly on top of the eggs. The paper will soak up the marinade and help keep the surface of the eggs evenly coated.
Cover and refrigerate for at least 6 hours, but ideally overnight for maximum flavour.
Serve & enjoy
Slice open one of those gorgeous jammy eggs and serve over warm rice.
Finish with furikake, fresh spring onions, a drizzle of chilli oil if you fancy and enjoy!
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