The literal translation of Mayak Kieran would be ” Drug Eggs”, due to their addictiveness. They are a great addition to your weekly meal preparation because they’re so easy to make, and they last for up to 5 days in the refrigerator (IF they last that long).
Mayak Eggs have a similar texture to ramen eggs. They are soft-boiled, with a thick, jammy yolk, and marinated in soy. These eggs are a bit different because they have scallions and garlic in the marinade, as well as peppers, and sesame seeds, which add a layer of flavor. They’re also normally served chilled over hot rice, rather than in a broth-based soup.
Also, I PROMISE that I have a foolproof method for boiling soy sauce eggs to get the shell out in one piece. Like most of you, I struggled for years to get the perfect boiled eggs. But I can assure you that I have now mastered the art.
Here are some tips for the kitchen:
- Add salt and vinegar to boiling water to make the shell easier to peel off the egg. Salt penetrates the eggshell, while vinegar’s acidity helps to break it down. Baking soda can also be added.
- The eggs are added to the boiling water directly from the refrigerator. The initial shock of cold to hot stops the membrane from sticking.
- The boiled eggs will peel much easier if you place them directly in an ice bath. This is similar to the idea I mentioned in the previous bullet point but reversed. The ice bath will also stop the eggs from overcooking.
- In my recipe, I used Gochugaru, which is Korean Chili Flakes. If you prefer a more spicy and crunchy dish, try red chili peppers!
- You can use rice syrup, honey, or sugar if you cannot find corn syrup. This is what I used.
- The eggs will be kept in the refrigerator for approximately 5 days.
Ingredients
- 6 eggs
- Use salt as required
- Splash of vinegar
Marinade:
- 1/4 cup of Water
- Soy Sauce, 1/2 cup
- Corn Syrup 1/3 cup (you can use rice syrup, honey, or sugar, but sweetness levels vary, so start at 1/4 cup, and then add more according to your taste).
- 1/2 tbsp. Sesame Oil
- Scallions, 2 sliced
- Minced 3 Garlic cloves
- Korean Green Peppers minced
- 2 tsp. Gochugaru (Korean chili flakes)
- 1 tbsp. Toasted Sesame Seeds
Instructions
- Bring water to a rolling boil and add a pinch of salt and a splash of vinegar. Cook the eggs for six minutes after they are taken out of the refrigerator.
- Place eggs in an ice bath to chill.
- Mix all ingredients for the marinade in a large mixing bowl.
- Place the eggs in the marinade and peel them gently. For best results, chill them in the refrigerator for at least 2 hours or overnight. (Will last 4-5 days in the refrigerator)
- You can use Stickers to mark the time you placed the eggs in the bowl and the date you removed them. This will make the eggs taste much better. It is an easy way to keep track of time, and to check if the food is still good.