Korean Marinated Eggs (Mayak Eggs)

6 eggs (room temperature)
2 spring onions, finely chopped
3 garlic cloves, finely chopped
1 thumb-sized ginger, finely chopped
2 green chillies, finely chopped
1 red chilli, finely chopped

The Marinade
3 tablespoons dark soy sauce
3 tablespoons light soy sauce
2 tablespoons honey
1 teaspoon rice vinegar
1 teaspoon sesame oil
1 teaspoon black sesame seeds
Pinch salt
150ml water

PREPARATION

1. Bring a pan of water to the boil, carefully add the room temperature eggs and cook for 6½ minutes for perfectly soft-boiled centres.
2. Transfer the eggs immediately into cold water and leave until cool to stop the cooking process and make peeling easier later.

COOKING

1. Finely chop the spring onions, garlic, ginger, green chillies and red chilli, then place them into a large sealable container or food bag.
2. Add the dark soy sauce, light soy sauce, honey, rice vinegar, sesame oil, black sesame seeds, salt and water, stirring until the honey has dissolved.
3. Gently tap the cooled eggs all over to crack the shells without removing them, creating small fractures for the marinade to seep through.
4. Place the cracked eggs into the marinade, ensuring they are mostly submerged among the aromatics and liquid.
5. Seal the container or bag, removing as much air as possible so the marinade coats the eggs evenly.
6. Refrigerate for at least 4–5 hours, turning occasionally if needed, or leave overnight for a deeper flavour and darker marbling.
7. Remove the eggs from the marinade and carefully peel away the shells, revealing the distinctive marbled pattern.
8. Slice the eggs in half if desired and serve over steamed rice or noodles for a simple meal.
9. Spoon plenty of the chilli-soy marinade and aromatics over the eggs and noodles, using it as the main seasoning.
10. Garnish with extra spring onions or sesame seeds if desired and serve immediately.

School of Wok Tips

• Room temperature eggs are less likely to crack when added to boiling water.
• Leaving the shells on while marinating creates the signature marbled appearance.
• Overnight marinating gives the richest flavour and deepest colour.
• Don't waste the marinade—it makes an excellent dressing for noodles or rice.

FAQs

Why are they called Mayak Eggs?
"Mayak" means "addictive" in Korean, referring to how irresistibly tasty these eggs are.

Can I peel the eggs before marinating?
Yes, but keeping the shells on while cracking them creates the classic marbled effect.

How long can they be stored?
They can be kept in the refrigerator in their marinade for up to 3 days for the best flavour and texture.