Marinated Eggs
Sweet and savory jammy soy sauce Korean mayak marinated eggs
Servings: 4
Calories: 79kcal
Ingredients
- 4 large eggs
- 1/2 cup soy sauce low sodium preferred
- 1/4 cup honey or rice syrup
- 4 cloves garlic crushed
- 1 green onions sliced
- 1 Thai bird’s eye chili sliced, or pepper of choice
- 1 tbsp toasted sesame seeds
Instructions
- Take the eggs out of the fridge and leave them on the countertop. Bring a pot of water to a rolling boil over high heat. If desired, add a pinch of salt and 1 teaspoon of vinegar to the water to make the eggs easier to peel. Prepare and set aside a large bowl with ice and cold water for when the eggs finish cooking.
- While the water is coming to a boil, make the marinade. In a container with a lid, mix together 1/2 cup water with the soy sauce, honey/rice syrup, garlic, green onions, chili, and toasted sesame seeds. Set aside.
- Once the water is at a rolling boil, turn the heat down to medium-high and gently add the eggs in with a slotted spoon. Maintain a simmer for 7-8 minutes, depending on yolk preference.
- When the time is up, remove the eggs from the water and immerse in an ice bath to cool.
- When the eggs are cool to touch, peel and immerse the eggs into the marinade. Marinate for minimum 4 hours or overnight.
- Remove the eggs from the marinade and serve over rice, enjoy!
Nutrition
Calories: 79kcal | Carbohydrates: 2.3g | Protein: 6.5g | Fat: 5g | Saturated Fat: 1.6g | Cholesterol: 186mg | Sodium: 159mg | Potassium: 76mg | Fiber: 0.01g | Sugar: 1.9g