Mayak Eggs - Korean Marinated Eggs

• servings: 4 servings
• active time: 5 minutes
• total time: 12 minutes

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

Directions

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.

Notes

✎ 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.

Nutrition

• Calories: 239 kcal
• Total Fat: 12 g
• Saturated Fat: 3 g
• Unsaturated Fat: 8 g
• Trans Fat: 1 g
• Cholesterol: 279 mg
• Sodium: 1733 mg
• Total Carbohydrate: 20 g
• Dietary Fiber: 2 g
• Total Sugars: 16 g
• Protein: 14 g