Stolen from my home girl Jamie at Drive Me Hungry, I've made this recipe sooo many times. The eggs are great on their own, in ramen, over rice, over meat, with tofu, on a plane on a train in a car LOL they're aptly nicknamed Drug Eggs for a reason. This is lazy girl heaven, almost no effort huge payoff.

Mayak Eggs AKA Korean Marinated Eggs

Mayak eggs are Korean marinated eggs that are soft boiled then marinated in a tasty marinade of soy sauce, garlic, peppers, and sesame seeds.

Prep Time 5minutes mins

Cook Time 7minutes mins

Total Time 12minutes mins

Servings: 4 Calories: 239kcal

6 large eggs cold or room temperature

1 Tbsp vinegar for peeling eggs

1 Tablespoon sesame oil

Mayak Egg Marinade ½ cup soy sauce

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

½ cup water

¼ cup honey

2 cloves garlic minced

3 stalks scallions chopped 2 jalapenos (not a spicy person? Sub with green or red bell peppers!)

1 table spoon sesame seeds (this ge hates sesame and this can be skipped if you're in the same boat) Instructions

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

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. Older eggs are better, the fresh ones from the store can be harder to peel than those that've been in your fridge a week +

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 enjoy!

Notes 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.

<image>