Mayak Eggs

mayak eggs (Korean marinated eggs) are super addicting and great for meal prep — soft boiled until the yolk is jammy, then soaked in a soy sauce marinade with garlic, sesame, green onion, and chili🥚🌶️ serve them over rice and spoon the marinade over everything like a sauce. make them the night before and thank yourself in the morning. 🫶

Ingredients

Eggs

• 2 large eggs

Marinade

• 3 tbsp soy sauce

• 1 tbsp water

• 1 tbsp honey or sugar

• 1 tbsp sesame oil

• 2 cloves garlic, minced

• 1 green onion, thinly sliced

• 1 thai chili, thinly sliced

• ½ jalapeño, thinly sliced

• 1 tsp sesame seeds

To serve

• 1 cup steamed jasmine rice

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Serves 1

Prep time ~10 mins

Cook time ~7 mins

Marinate 4hrs - overnight

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Cooking Instructions

WASH YOUR VEGGIES

• Wash and prep your green onion, jalapeño, and chili before getting started.

Soft boil the eggs

• Bring a small pot of water to a full boil. Gently lower eggs in using a spoon. Boil for exactly 6 minutes and 30 seconds for a jammy yolk.

• Transfer immediately to an ice bath and let sit for 5 min. Peel carefully under running water.

Make the marinade

• In a small bowl or container, combine soy sauce, water, honey, sesame oil, garlic, green onion, red chili, jalapeño, and sesame seeds. Stir to combine.

Marinate the eggs

• Place peeled eggs in a small airtight container or zip-lock bag. Pour the marinade over — the eggs should be mostly submerged. If using a container, turn the eggs every few hours to marinate evenly.

• Marinate in the fridge for at least 4 hours — overnight is best for maximum flavor and that beautiful dark color.

Serve

• Slice eggs in half and place over a bowl of steamed rice. Spoon the marinade generously over the top as a sauce. Serve immediately.

Tips & Notes

• 6 minutes 30 seconds is the sweet spot for a jammy yolk — set a timer and don't walk away.

• The ice bath stops the cooking immediately — don't skip it or the yolk will continue to set.

• The longer they marinate the more flavorful and darker the egg white gets — overnight is ideal but 4 hours works in a pinch.

• Spoon the marinade over the rice like a sauce — it's salty, garlicky, and slightly sweet and makes the whole bowl.

• Eggs keep in the marinade in the fridge for up to 3 days — great to make a big batch at the start of the week.

• Scale up easily — this recipe doubles or triples with no changes to method!

  • my husband does not like boiled eggs, so I make one serving for myself 😋