Mayak eggs are boiled eggs marinated in a savory soy sauce-based mixture. Mayak means illegal in the realm of describing drugs in Korean. Which is why they are known as drug eggs. The name is a fun tip of the hat to the irresistible and addictive taste of these marinated eggs. They are a popular side dish or snack that is known for its flavorful, slightly sweet taste that will keep you coming back for more and more. They are super easy to make, and kid-friendly too. Enjoy them as a quick snack, or breakfast, add them to salads, or a hot bowl of ramen, or just enjoy them with plain rice…They are so yummy! You can also use the leftover marinade in other dishes to flavor them up, so nothing goes to waste. Store the leftover marinade in the fridge, in an airtight container, and use within four days.
Ingredients:
- ½ cup soy sauce—or you can use tamari, or coconut aminos (soy free) for gluten free
- 6 eggs
- 1 tablespoon toasted sesame seed oil
- 2-3 cloves of minced garlic
- 2 thinly sliced green onions
- 1 tablespoon toasted sesame seeds
- 3 tablespoons – ¼ cup sweetener of your choice- honey, maple syrup, agave, coconut sugar, or granulated-sugar (omit sweetener if using already sweet aminos)
- 1 teaspoon of Korean chili powder, or chili flakes – optional
- ½ teaspoon black pepper
- 3 tablespoons rice vinegar
- 1 teaspoon ginger powder
Mayak time…
Start by using room temperature eggs. You can take your eggs out of the fridge while you put together the marinade. Simply combine the soy sauce (or gluten free option), rice vinegar, and sweetener of your choice, and mix until dissolved. Add the sliced green onions, garlic, sesame seed oil, toasted sesame seeds, black pepper, powdered ginger, and optional Korean chili powder or chili flakes. Mix and set aside.
To cook the eggs…Fill a saucepan with water and bring to a boil. Once boiling, gently lower in the eggs using a slotted spoon. Boil for 6 minutes to get that jammy, soft centered yolk. Quickly transfer the eggs to a bowl of ice water. Let them cool for about 4-5 minutes. Gently tap the eggs on a hard surface, and peel them under cold running water. Place your eggs in the marinade in a container with an airtight lid. If there isn’t enough marinade to cover the eggs, you can add a little bit of water to it. Refrigerate overnight for the perfectly marinated egg. Once they reach their desired flavor, you can remove them from the marinade and store them separately. Use the eggs within 4 days. If you keep them in the marinade too long, they will become a bit rubbery, and overly salty.
These easy Mayak eggs are perfect for meal prep. You can make a big batch of them, and have them ready for a quick effortless breakfast, or snack. My kids love them, and I can feel good about them eating them. Eggs are nutritional powerhouses, packed with protein, healthy fats, vitamin B12, riboflavin, and choline for brain health. I hope you give them a try, too! Wishing you good health and good luck on all of your cooking adventures.
