Mayak-Style Marinated Eggs

Name: Mayak-Style Marinated Eggs
Total time: 15 min
Yield: 3 people
Ingredients: 6 count Eggs; 0.25 cup Sweet Soya Sauce; 0.5 cup Water; 1 tbsp Fish Sauce; 1 tbsp Rice Vinegar; 3 cloves Garlic; 2 stalks Spring Onion; 1 count Long Green Chilli; 1 tbsp Roasted Sesame

Vegetarian • Dairy-FreeUnder 15 MinsHigh ProteinMeal Prep Friendly • StovetopSnackKorean

Easy

15minutes

180kcal

3people

MACROS

per serving

※gProtein

◆gFat

▣gCarbs

◎gSugar

◇gFiber

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An addictive, sweet, savory, and spicy Korean-inspired marinated soft-boiled egg, adapted to use sweet soy sauce and rich aromatics.

Mayak eggs, affectionately known as Korean 'drug' eggs because they are so addictive, are an absolute staple for any meal prep enthusiast. Traditionally made with regular soy sauce and sesame oil, this brilliant adaptation uses sweet soya sauce perfectly balanced with umami-rich fish sauce and a splash of tangy rice vinegar. The marinade gets its incredible depth from pungent garlic, fresh spring onion, and the fiery bite of long green chilli. These eggs are boiled to a perfect soft-yolk consistency and steeped in this sweet, savory, and spicy bath. Serve these over a steaming bowl of rice, noodles, or just eat them straight out of the fridge as a high-protein snack. The longer they sit, the better they get!

Ingredients

6 count Eggs
60 ml Sweet Soya Sauce (1/4 cup)
120 ml Water (1/2 cup)
15 ml Fish Sauce (1 tbsp)
15 ml Rice Vinegar (1 tbsp)
3 cloves Garlic
2 stalks Spring Onion
1 count Long Green Chilli (1 chilli, finely chopped)
15 g Roasted Sesame (1 tbsp)

Instructions

1
Bring a pot of water to a rolling boil. Carefully lower the eggs into the water using a spoon.
2
Boil the eggs for exactly 6 to 6.5 minutes for a runny yolk, or 7 minutes for a jammy center.
3
While the eggs are boiling, prepare an ice bath or a bowl of very cold water.
4
Transfer the eggs immediately into the cold water and let them sit for 5-10 minutes. This stops the cooking process and makes peeling easier.
5
Finely chop the garlic, spring onion, and long green chilli.
6
In an airtight container or bowl, combine the water, sweet soya sauce, fish sauce, and rice vinegar. Stir well.
7
Add the chopped garlic, spring onion, long green chilli, and roasted sesame to the liquid mixture.
8
Gently peel the cooled eggs and submerge them in the prepared marinade.
9
Cover and refrigerate for at least 4 hours, though leaving them overnight yields the best, most intense flavor.

Chef's Tips

•Adding a splash of vinegar or a pinch of salt to the boiling water can make the eggs even easier to peel.
•Since your sweet soya sauce is thicker and sweeter than regular soy sauce, taste the marinade before adding the eggs. Add a little extra water or a pinch of salt if you prefer it less sweet.
•Make sure the eggs are fully submerged. You can place a folded piece of paper towel on top of the liquid to help weigh the eggs down and keep them covered in the marinade.

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