Korean Marinated Eggs (Mayak Eggs)
Servings 5
Equipment
- Medium Saucepan
Ingredients
Eggs:
- 5 large eggs room temperature
- 1 tbsp white vinegar
- 1 tsp salt
Marinade:
- ½ cup soy sauce
- ¼ cup honey
- 1 tbsp dark soy sauce optional
- 1 tbsp toasted sesame oil
- 1 tbsp toasted sesame seeds
- 2 garlic cloves minced
- 2 green onions thinly sliced
- 3 Asian chili peppers thinly sliced (optional)
Instructions
- Prep your ice bath before you cook the eggs by filling a large bowl with a few cups of ice cubes and enough cold water to submerge the boiled eggs. Set aside until needed.
- Cook the eggs by filling a medium saucepan half full with water and bring it to a rolling boil over medium-high heat.
- Once the water reaches a rolling boil, stir in the vinegar and salt, then gently lower the eggs into the boiling water with a slotted spoon.
- Start a timer once the last egg hits the water and cook for 6 minutes. Immediately, transfer the eggs with the slotted spoon to the waiting ice bath and cool down for 5 minutes.
- Make the marinade while the eggs are cooking, by combining the soy sauce, honey, dark soy sauce, toasted sesame oil, toasted sesame seeds, garlic, green onions, and chili peppers in a bowl.
- Peel the eggs by gently tapping the cooled eggs on a flat surface and softly roll the eggs with the palm of your hand. Peel the eggs, and rinse off any pieces of eggshell.
- Place the peeled eggs in a glass bowl or airtight container the eggs fit snuggly in.
- Marinate the eggs by pouring the well-whisked marinade over the peeled eggs. Cover the container with an airtight lid and let the eggs marinate at room temperature for at least 1 hour, or preferably, refrigerate overnight.
- After 24 hours, remove the eggs from the marinade and store them separately in airtight containers so the marinated eggs don't become rubbery & overly salty.
- They will keep in the refrigerator for up to 4 days. Enjoy!