best Korean soy marinated eggs recipe

Delicious Soy-Marinated Eggs are the perfect tasty topper for a warm bed of rice. When you bust the soft boiled egg the yolk will spill its heavenly rich flavor over the steaming bed of white rice. This soy marinade is savory and delicious. Best part is you can keep reusing it until you have had your fill of tasty eggs. This is a simple and affordable way to add a bit of sophistication to Avery simple dish.

When I first presented this to my family, it was met with curiosity. But when they busted the eggs and took a bite, it turned a normal almost boring meal into a visually pleasing and tastebud rewarding experience. This is a great technique to prep for meals during the week to help when you are running short on time. The longer the eggs stay in the marinade the more saturated with savory flavor they become. As you remove eggs continue to add fresh ones tot he marinade and have protein at the ready for those times the youngsters have to feed them selves. Watch the short video, follow the simple instructions and create your very own foodliciousd incredible edible egg.

Serve with rice, noodles or toast.

Ingredients

Fill pot half way with water and add 1 tsp vinegar. Bring to a boil. Slowly add eggs into the pot (make sure the eggs fully submerge). Cook for 6 minutes ~soft boiled and 10 minutes ~hard boiled. Highly recommended: set a clock/timer.

Transfer the eggs to a bowl of ice-water. Let eggs chill for 10 minutes.

Gently crack, peel and rinse the eggs.

Marinade ingredients

Gently place the boiled eggs in the marinade.

Cover with a lid. Refrigerate at least 4 hours but preferably 8 hours. Rotate the eggs after 2-3 hours (to marinate the other side).

Recent Posts

Share on social media.

Soy-Marinated Eggs (Mayak Eggs)

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 10

Cook Time 6

Total Time 16

Course Main Course, Side Dish

Cuisine Asian, Korean

Servings

Calories

Ingredients

6 large eggs preferably organic room temp. at least 1 hour
1 tsp white vinegar
1 tbsp toasted sesame seeds optional

Marinate Sauce

½ cup soy-sauce
½ cup warm water
¼ cup sugar
½ cup green onions chopped
3 garlic cloves minced
2 medium shallot minced
2-4 Thai peppers chopped

Instructions

Cook

Fill pot half way with water and add 1 tsp vinegar. Bring to a boil.
Slowly add eggs into the pot (make sure the eggs fully submerge). Cook for 6 minutes ~soft boiled and 10 minutes ~hard boiled. Highly recommended: set a clock/timer.
Transfer the eggs to a bowl of ice-water. Let eggs chill for 10 minutes.
Gently crack, peel and rinse the eggs.

Marinade

Add sugar and warm water to a food container. Mix until the sugar is fully dissolved.
Add the rest of the marinade ingredients to the container and mix well.
Gently place the boiled eggs in the marinade and cover with a lid.
Refrigerate at least 4 hours but preferably 8 hours. Rotate the eggs after 2-3 hours (to marinate the other side).
Optional: When ready to serve, sprinkle toasted sesame seeds on to the eggs.