soy sauce eggs

These Korean inspired marinated soy sauce eggs pack an umami punch with garlic, scallion, ginger and soy sauce, truly earning their name Mayak eggs (so deliciously addicting).

Mayak Eggs: Korean Marinated Soy Sauce Eggs

eggs

soy sauce

honey, brown sugar, maple syrup, corn syrup or Oligodang syrup

water

garlic

Thai green chili chili

Thai red chili

scallion (thinly sliced rounds)

sesame seeds

ginger

Bring water to a boil

Prepare marinade while waiting for water to boil.

Soy sauce egg marinade: Combine soy sauce, water, garlic, thai chili, scallion, sesame seeds, ginger (optional) and sweetener of choice (honey, brown sugar, maple syrup, corn syrup or Oligodang syrup) and stir until thoroughly combined.

Once water reaches a vigorous boil, add eggs to boiling water (use large spoon to gently lower each egg into water).

Boil eggs approximately 6-7 minutes for runny yolk. See notes for cook times as stoves vary.

While eggs are boiling, prepare bowl of ice and cup of water for ice bath.

Using slotted spoon, move each egg gently from boiling water into the ice bath.

Allow the eggs to cool completely (approximately5-10 minutes).

Peel eggs and place in bowl or airtight storage container.

Pour soy sauce mayak marinade overeggs.

Depending on depth of your bowl or storage container, if eggs are not completely submerged you can flip them halfway through your target marinating time.

Allow to marinate minimum 6 hours and maximum 24 hours. The longer you marinate the bolder the flavor.

Serve mayak eggs over warm rice with additional soy sauce marinade to top.

Ramen eggs are soy sauce marinated eggs that are soft boiled for a runny, jammy yolk. They&#039;re also called shoyu eggs, soy sauce eggs, or soy marinated eggs. In Japan they&#039;re called ajitama or ajitsuke tamago and is often served atop a bowl of ramen.

Ramen Eggs - Soy Sauce Marinated Eggs

Tablespoon vinegar (for easy peeling)

water or stock

mirin (see Note 1 for substitutions)

soy sauce ((optional

Soft Boil Eggs

Soft boiled eggs: Bring a large pot of water to a boil. Add vinegar for easy 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 from the refrigerator. See Note 2.Stir the eggs in one direction for the first 30 seconds for an even cross section.

Peel Eggs

Peel eggs: After the 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

Marinate eggs: Place a ziplock plastic bag in a small bowl or cup for stabilization. Then add the water or stock, soy sauce, mirin, and optional dark soy sauce to the plastic bag. Gently place the eggs inside the bag and squeeze air out of the bag to ensure the eggs are covered in the marinade. Twist and clip the bag closed. This allows for a smaller amount of marinade to cover the eggs without extra waste.Marinate in soy mirin mixture for up to 3 days in the fridge.

Serve with Ramen

Serve: Cut in half and place on top of ramen noodles or rice bowls. Enjoy!

Soy Sauce Eggs - easy and healthy hard-boiled eggs steeped in a soy sauce mixture. This soy sauce eggs recipe yields delicious results. 

Soy Sauce Eggs (Shoyu Tamago)

sugar

Make the hard-boiled eggs by boiling the eggs...

Make the hard-boiled eggs by boiling the eggs in hot water for 10 minutes. Crack and peel the shell off the eggs. Set aside.

In a small pot, bring the water to...

In a small pot, bring the water to boil. Add the soy sauce, dark soy sauce and sugar. Transfer the eggs into the soy sauce mixture. Turn off the heat and let it steep in the mixture for an hour before serving.

Made with simple everyday ingredients, these Korean Marinated Eggs (also known as Mayak Eggs), are so flavourful and easy to make! These soft jammy eggs are marinated in a soy-based marinade and make for the perfect side dish.

Mayak Eggs (Korean Marinated Eggs)

eggs (or more)

soy sauce (low sodium)

tbsp dark soy sauce

honey (or sugar, corn syrup, clear oligo syrup)

tbsp minced garlic

Korean fish sauce

red Thai chili peppers

green onions (sliced)

Bring a pot of water to a boil (optional to add vinegar) and add 6 or more eggs to the pot. Cover and let simmer for 6 minutes.

Transfer the eggs to an ice bath and let it cool down, appoximately 10 minutes.

While the eggs are cooling, make the marinade by combining the rest of the ingredients to an airtight container.

Peel the eggs and add them to the marinade. Seal the container and store it in the fridge for a minimum of 2 hours before enjoying. Rotate the eggs if needed as it marinades.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1652636213/mq0ap8ixeuptztwpbszt.mp4

Korean Marinated Eggs

Mayak Eggs (Drug Eggs). Soft-boiled eggs with a jammy yolk in a soy-based marinade with addictive flavors! These delicious eggs are savory, sweet, spicy with nutty sesame flavor and umami taste.

Easy & Simple Mayak Eggs (Korean Marinated Eggs)

salt (for boiling the eggs)

tsp white vinegar (for boiling the eggs)

honey corn syrup

onion (finely diced)

red chili pepper (or green chilli, finely diced (or red/green bell pepper

green onion (finely chopped)

tbsp sesame seeds (toasted)

green onions (finely chopped)

Korean seasoned seaweed flakes

sesame oil (toasted)

Bring a small pot of water to boil on high heat. Add salt and vinegar. Gently lower eggs. Boil for 6 mins if you&#39;re using room temperature eggs or 7 minutes if they&#39;re cold eggs, uncovered. For hard boiled eggs, boil for 10 minutes.

Prepare a large bowl with enough water and ice cubes.

Remove the eggs from boiling water. Transfer to ice-water bath to cool down completely.

Meanwhile in a container, combine Marinade ingredients as listed and mix well. Ensure the honey or sugar dissolves fully.

Gently peel cooled eggs (Tip: crack the eggs with the back of the spoon and use spoon to help me lift off the shell starting at the bottom of the egg where there is a gap between the egg and shell). Set aside.

Place eggs into marinade. Tip: Place clean paper towel or plastic wrap on top of the eggs to push them deeper into the marinade for a more even brown color. Cover container with lid and let this rest in the fridge for at least 5 hours or overnight.

Enjoy over rice with suggested garnishes.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1677363444/qkkf6fvbssiq6gccjgzk.mp4

Mayak Eggs

Mayak eggs (마약계란), or Korean marinated eggs is a popular Korean side dish that makes for a tasty and unique snack! The combination of savory, sweet, and spicy makes the soft-boiled eggs so addicting. They’re easy to make at home, and this version is both soy-free and gluten-free!

tbsp vinegar

tsp sea salt

coconut aminos (*See notes

tbsp honey

onions

chili peppers (red

Bring water to a boil in a saucepan and stir in vinegar and sea salt.

Carefully add the eggs to the water, then simmer for 6 minutes for soft boiled eggs.

Immediately transfer to an ice bath and cool for 5 minutes. Peel the eggs carefully so the eggs aren&#39;t damaged while peeling.

In a container with a lid just large enough to fit the eggs, combine all ingredients for the marinade and stir together. Scrap the bottom of the container so the honey is mixed in evenly.

Add the eggs to the marinade, then cover.

Refrigerate and marinate for 8 hours to overnight.

Serve the mayak eggs over rice or cauliflower rice, spooning the sauce mixture over the eggs.

Mayak eggs (마약계란), or Korean marinated eggs, literally translates to “drug eggs” and it’s just so flavorful! The combination of savory, sweet, and spicy makes the soft boiled eggs so addicting.

Mayak Eggs – Korean Marinated Eggs (Soy Free, Gluten Free)

Egg yolks are marinated in a soy marinade for at least 8 hours to achieve a savory &amp; umami flavor. It&#039;s used on top of white rice and noodles.

Soy Cured Egg Yolks

mirin

8-10 egg yolks (from pasteurized eggs)

garlic (minced)

onion

kombu (japanese kelp)

bonito flakes

simple marinade: Mix 1/2 cup soy sauce and 2 tablespoons mirin in a medium sized container. Mix sauce well and set aside.extra umami marinade : Mince garlic and slice 1/4 of your onion. In a medium sized container, add minced garlic, sliced onion, 1/2 sheet kombu, 1/4 cup bonito flakes, 1/2 cup water, 3/4 cup soy sauce, and 1/4 cup mirin. Mix sauce well and set aside.

Separate egg whites from egg yolks. Gently add the egg yolks in the soy sauce mixture. Cover with a paper towel on top. This ensures the that the top of egg yolk is marinated. Close or seal the container tightly and place in the refrigerator.

Take out egg yolks at the desired time (4, 8, or 24 hours) depending on your egg preference. I love to take it out at 8 hours or 24 hours and put it on top of hot white rice.

Served soy cured eggs with hot white rice, noodles, or spread on top of toast.

Make soy marinade (pick one method):

Interesting recipe. I made the simple marinade but only had superior dark soy sauce to use. I marinated for 24 hours. I think that was a bit of a mistake. It was still an interesting flavor. I think I would have preferred a shorter marinade time and definitely regular or low sodium soy sauce. I’ll definitely be trying it again. It cured what I was craving.

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The most viewed soy sauce eggs recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine