Mayak Eggs (Korean Marinated Eggs) Recipe

Ingredients

• 6large eggs
• A splash, optionalvinegar, for boiling the eggs
• 1/4 medium (about 80 ml chopped; 1/3 cup)yellow onion, finely chopped
• 3 cloves (about 30 ml minced; 2 tablespoons)garlic, minced
• 1green onion, sliced
• 1, optionalchilli pepper, finely chopped or sliced
• 15 ml (1 tablespoon)toasted sesame seeds
• 150 ml (10 tablespoons; 1/2 cup + 2 tablespoons)low-sodium soy sauce
• 75 ml (5 tablespoons)honey, or rice syrup or corn syrup
• 60 ml (1/4 cup)water

Instructions

1. 1

   Prepare the eggs

   Gently place the eggs in a pan and add enough water to cover them by at least 2.5 cm. Add a splash of vinegar if you like, then bring the water to the boil over a medium-high heat.

2. 2

   Boil the eggs

   Once the water boils, lower the heat to a simmer. Cook for 6–7 minutes for soft yolks, or 8–9 minutes for slightly firmer yolks.

3. 3

   Cool and peel

   Transfer the eggs straight to an ice bath and leave them until completely cool. Peel them carefully so they stay intact.

4. 4

   Mix the marinade

   Combine the chopped onion, minced garlic, sliced green onion, chilli if using, sesame seeds, soy sauce, honey and water in a bowl. Stir until mixed.

5. 5

   Marinate the eggs

   Put the peeled eggs in a container or resealable bag and pour over the marinade, making sure they are submerged. Cover and refrigerate for at least 6 hours, preferably overnight.

6. 6

   Serve the eggs

   Lift the eggs from the marinade and halve them if you like. Serve as a side dish or snack, or add them to ramen or a rice bowl.

What are mayak eggs?

Mayak eggs are Korean marinated eggs, named for how moreish they are. They are served as a side dish or topping, often alongside rice.

This version combines soft-boiled eggs with a soy-based marinade sweetened with honey and flavoured with garlic, onion, sesame and optional chilli. The long, chilled soak gives the whites time to take on the marinade's savoury-sweet flavour.

Nutrition and macros by portion

The nutrition label shows one serving as written: 130 calories, 8g protein, 15g carbs, 5g fat.

The egg supplies most of the protein and much of the fat, while the honey contributes most of the carbohydrates and sugars. Soy sauce adds sodium, so serve an egg with rice and vegetables, and use the marinade sparingly if you want to moderate the salt on the plate.

Choosing the eggs

Egg size: The timing here is for large eggs. Start timing once the water has reached a boil and adjust within the given ranges for the yolk texture you prefer.

Freshly boiled: Cooling the eggs straight away in an ice bath stops the cooking and makes them easier to handle before peeling.

Getting the marinade right

Aromatics: Finely chopped onion and minced garlic release flavour into the liquid, while sliced green onion adds a fresh note. Chop the chilli finely for a more even distribution of heat.

Sweetness: Honey balances the saltiness of the soy sauce. Rice syrup or corn syrup can be used in its place, as in the recipe.

Peeling without tearing

Cool thoroughly: Let the eggs become completely cold in the ice bath before peeling. Cracks in the shell can help you get started, but peel gently to keep the whites intact.

Take your time: If a piece of shell clings, work under a little running water rather than pulling hard on the egg white.

Marinating and timing

Submerge: Arrange the eggs in a close-fitting container or resealable bag so the marinade can cover them. Turn or reposition them if any part remains above the liquid.

Allow at least 6 hours in the fridge; overnight gives the flavours more time to develop. Keep the marinating time chilled rather than leaving the eggs at room temperature.

Serving ideas

With rice: Halve an egg over warm rice and spoon on some marinade and chopped aromatics for a simple bowl.

With noodles: Add an egg to ramen as a savoury topping. The recipe also works as a snack or as part of a meal with vegetables.

Recipe notes & tips

• Have an ice bath ready before the eggs finish cooking.
• Use a timer so you can choose the yolk texture you prefer.
• Chop the onion and garlic finely so they spread through the marinade.
• Choose a snug container to help keep the eggs covered in the marinade.
• Refrigerate the eggs while they marinate, for at least 6 hours.
• Spoon a little marinade over the eggs when serving for extra flavour.

Variations

• Adjust the heat: Leave out the chilli for a milder marinade.
• Use another syrup: Swap the honey for rice syrup or corn syrup, as suggested in the recipe.
• Make firmer yolks: Cook the eggs for 8–9 minutes rather than 6–7.
• Serve with rice: Add halved eggs and a little marinade to a bowl of rice.
• Top ramen: Slice an egg in half and serve it over a bowl of ramen.

Common mistakes to avoid

• Overcooking the eggs: Keep to the 6–7 minute range for soft yolks or 8–9 minutes for firmer ones.
• Skipping the ice bath: Transfer the eggs straight into ice water to stop them cooking.
• Peeling while warm: Wait until the eggs are completely cool and handle them gently.
• Leaving eggs uncovered: Arrange them so they are fully submerged in the marinade.
• Marinating for too little time: Chill them for at least 6 hours so the flavours have time to develop.

How to store

Keep the eggs covered in their marinade in a sealed container in the refrigerator, and use within 3 days. Serve cold or let them sit out briefly while you prepare the meal; do not leave them at room temperature for extended periods.

Frequently asked questions