Mayak Eggs
Mayak Eggs is a super simple but deliciously savory Korean side dish that can be made in minutes! It tastes phenomenal with just rice and lasts for 3-4 days in the fridge, so is a great Asian meal prep recipe!
Servings: 6 eggs
Calories: 110kcal
Equipment
- Pot
- Airtight container I used Ikea 365+ (1 litre)
Ingredients
- 6 large eggs room temperature. I recommend pasteurised eggs if you're soft-boiling them.
- ½ onion peeled and sliced. Any type is fine but shallots and red onions will give extra sweetness.
- 4 cloves garlic peeled and minced.
- 1 tomato Cut into 8. You can add extra if you have a larger container.
- 3 fresh red chilies sliced into thick pieces. Deseed and use large chilies if you don't want it too spicy
- 1 sprig spring onions or coriander, optional
- 1 Tablespoon sesame seeds lightly toasted, optional. Can add a drizzle of sesame oil for more flavor.
For the marinade
- ½ Cup Light Soy Sauce You can replace 1-2 Tablespoons with fish sauce for extra flavor
- 1-3 Tablespoons White sugar Or to taste. Dissolved in ½ Cup hot water. You can use Korean fruit cheong (tangerine or maesil) as a substiute.
- 1 Tablespoon fresh lemon juice White rice vinegar is the best substitute, if not, apple cider vinegar or white wine vinegar work too. Do not use black vinegar.
Instructions
Making the marinade
- Dissolve the sugar in the hot water then combine with the rest of the marinade. Stir well.
Cooking the eggs
- Bring a pot of water to the boil, add the room temperature eggs, lower to a simmer and cook for 6 minutes. Note: if using smaller eggs or a bigger fire, you can reduce the cooking time to 4-5 minutes.
- Switch off the fire, use a slotted spoon to pick up the eggs and chill in an ice-bath.
- Peel the eggs then put in the marinade, along with the other ingredients, in an airtight container.
- Shake well then chill in the fridge. (Can also be eaten straight away.)
Notes
Alternative: you can add avocados but these become much saltier, and I don't recommend storing them for more than a few hours (unless you reduce the soy sauce.)
If you overcook the eggs, don't worry. The recipe is great with hardboiled eggs too! And practice makes perfect!
To get the yolks in the centre, stir the eggs when boiling.
Stores for 4-5 days.
Note: the nutritional information is an estimate automatically calculated using the WPRM recipe maker and I am not responsible for its accuracy.
Nutrition
Calories: 110kcal | Carbohydrates: 8g | Protein: 9g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 164mg | Sodium: 1147mg | Potassium: 259mg | Fiber: 1g | Sugar: 5g | Vitamin A: 643IU | Vitamin C: 38mg | Calcium: 54mg | Iron: 2mg