Korean Marinated Eggs (Mayak Eggs)

4.5
18
Notes
15 mins cook
Our take on the viral drug eggs. These guys are the ultimate lunch meal prep. Super quick, super easy and so so delicious.
Finn Tonry

Finn Tonry

Add to plan
Korean Marinated Eggs
Serves
4
Egg
Garlic Clove
Spring Onion
Red Chilli
Soy Sauce
Water
Rice Wine Vinegar
Fish Sauce
Honey
Sesame Seeds
Cooked Rice

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    Notes
    (10)

    B
    Becky M.
    a month ago
    These are to die for. I’m obsessed, can’t stop thinking about them
    R
    Rosie M.
    2 months ago
    God these are so good!
    M
    Morgan L.
    2 months ago
    Having these eggs as an addition to the spicy pork and rice for extra protein! 💪🏽
    D
    David R.
    2 months ago
    Just made this and looking forward to tucking in in a couple of days! Could you please explain how the paper towel works to help the distribution?
    Elena S.
    Elena S.
    2 months ago
    ·
    Admin
    Hi David! Excited for you to tuck in. The paper towel helps with even distribution of the marinade by basically acting as a barrier and sponge. Sometimes, eggs can float in the marinade, leading to uneven absorption. The paper towel presses them down slightly, ensuring they stay fully covered. Hope you enjoy!
    S
    Sean M.
    2 months ago
    These are unreal! Could the marinade be used again for more eggs?
    F
    Finn T.
    2 months ago
    If you're reusing the marinade, like a second steep of a tea bag, the flavour will be much weaker. To make up for that, add more soy sauce to boost the flavour.
    G
    Grace D.
    2 months ago
    (edited)
    Devoured these standing in my kitchen. you have created a mayak egg monster
    L
    Laurie S.
    2 months ago
    I've made these and they've been in the marinade overnight, what's the best way to reheat the eggs for serving? Or should they be served cold? Thanks
    F
    Finn T.
    2 months ago
    Hey Laurie, they are served cold!
    P
    Penny C.
    2 months ago
    If you did want to heat the eggs up... I generally boil the kettle and then pop the eggs in a bowl/cup and submerge then in the water. They gently warm up over 5-10 mins (depending on how patient you are!). Won't be boiling hot but might be nice if you don't want them fridge cold :)
    B
    Brandon S.
    2 months ago
    Any tips for peeling the eggs without breaking them? This is something I always have trouble with
    F
    Finn T.
    2 months ago
    Under running water always helps!
    M
    Madeleine J.
    11 days ago
    (edited)
    I’m not sure I’m gonna explain this well, but a super easy way is to first create the initial crack to start off with and then delicately wedge in a teaspoon between the shell and the egg. You’ll find that the shape of the spoon curves with the egg so it doesn’t poke it and the shell lifts off smoothly.
    D
    Daniel M.
    2 months ago
    How long do they keep for?
    F
    Finn T.
    2 months ago
    They keep for up to 7 days but but best eaten within 3-4 days
    J
    Joseph G.
    3 months ago
    When are you peeling these eggs? Before marinading or after?
    Mob
    Mob
    3 months ago
    ·
    Admin
    Hi Joseph, peel the eggs before adding them to marinade. Thanks for the feedback – we've added this instruction into the method!

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