Mayak Eggs - Korean Marinated Eggs

Name: Mayak Eggs - Korean Marinated Eggs
Prep time: 5 min
Cook time: 7 min
Total time: 12 min
Yield: 4 servings
Ingredients: 6 large eggs (cold or room temperature); 1 Tbsp vinegar (for peeling eggs); 1 Tablespoon sesame oil; ½ cup soy sauce; 1 Tablespoon dark soy (optional; substitute with soy sauce); ½ cup water; ¼ cup sugar (See Note 1); 2 cloves garlic (minced); 3 stalks scallions (chopped); 3 peppers (red or green; sliced); 1 Tablespoon sesame seeds

4 servings

portionen

5 minutes

aktive zeit

12 minutes

gesamtzeit

Kochen beginnen

Zutaten

6 large eggs (cold or room temperature)

1 Tbsp vinegar (for peeling eggs)

1 Tablespoon sesame oil

½ cup soy sauce

1 Tablespoon dark soy (optional; substitute with soy sauce)

½ cup water

¼ cup sugar (See Note 1)

2 cloves garlic (minced)

3 stalks scallions (chopped)

3 peppers (red or green; sliced)

1 Tablespoon sesame seeds

Anweisungen

Make marinade: Mix all the marinade ingredients in a bowl and set aside.

Make soft boiled eggs

Soft boiled eggs: Bring a large pot of water to a boil. Add vinegar for easier peeling, then gently lower each egg into the pot. Set a timer for 6 minutes for room temperature eggs or 7 minutes for cold eggs. See Note 2.Stir the eggs in one direction for the first 30 seconds for an even cross section.

Peel eggs: After timer is up, place the eggs in an ice bath to stop cooking. Once cooled, crack the shell all over and carefully peel by inserting a spoon between the egg and shell.

Marinate eggs: Add the eggs in a container and pour the marinade on top. For best flavor, let it marinate overnight in the fridge.

Serve: To serve, cut each egg in half and drizzle toasted sesame oil on top before enjoying.

Notizen

✎ RECIPE NOTES

Sugar - substitute with honey, agave, or sweetener of choice.

Boiling eggs - Be sure to boil the eggs in a pot large enough to hold them in a single layer. If your pot is too small, the eggs will lower the temperature of the water too much and the whites won't set in time.

Leftovers: They last 3 to 4 days in the fridge in an airtight container.

How to use leftover marinade: Use the extra marinade in salad dressings, as a dipping sauce for dumplings, or you can reduce it and use as a glaze.

Nährwertangaben

Portionsgröße

Kalorien

239 kcal

Gesamtfett

12 g

Gesättigtes Fett

3 g

Ungesättigtes Fett

8 g

Transfett

1 g

Cholesterin

279 mg

Natrium

1733 mg

Gesamtkohlenhydrate

20 g

Ballaststoffe

2 g

Zucker insgesamt

16 g

Eiweiß

14 g