Total Cooking Time: 35 minutes (plus marinating time)
Difficulty Level: Easy
Mayak eggs, also known as Korean soy sauce eggs, are one of those recipes that instantly earn a permanent spot in your refrigerator. Their name loosely translates to “addictive eggs,” and once you taste them, it’s easy to understand why. Perfectly cooked eggs soak up a bold, savory-sweet marinade infused with garlic, scallions, and chili, transforming something simple into something utterly crave-worthy. Slice one open and you’ll find a golden, jammy yolk that melts into rice, noodles, or whatever it touches.
What makes mayak eggs especially special is how effortlessly they fit into real life. They’re deeply flavorful, incredibly satisfying, and packed with protein—yet they require minimal effort and basic pantry ingredients. These eggs are a staple in Korean home cooking for good reason: they’re affordable, versatile, and endlessly snackable. Serve them over warm rice, add them to grain bowls or salads, or enjoy one straight from the fridge when hunger strikes. Each egg comes in at roughly 90–110 calories, making them a smart, nourishing option for meal prep, busy weeks, and anyone who wants flavor without fuss.
Key Ingredients
Mayak eggs rely on contrast—salty, sweet, spicy, and fresh—all working together to create their signature punchy flavor.
- Large Eggs – The foundation; creamy yolks and tender whites soak up the marinade beautifully.
- Soy Sauce – Provides the savory, umami backbone of the dish.
- Water – Dilutes the soy sauce so it seasons without overpowering.
- Brown Sugar – Adds subtle sweetness and balances the saltiness.
- Honey – Brings gloss and a smoother, rounded sweetness.
- Garlic Cloves – Sharp, aromatic, and essential for depth.
- Green Onions – Freshness, bite, and color throughout the marinade.
- Fresh Chili Peppers – Heat and brightness; adjust to taste.
- Sesame Oil – Nutty aroma that rounds out the marinade.
- Sesame Seeds – Texture and visual appeal.
- Rice Vinegar – Light acidity that keeps flavors lively.
- Black Pepper – Gentle warmth and balance.
- Salt – Just a pinch for boiling water; soy sauce does the rest.
- Ice Water – Stops cooking instantly and protects the yolk texture.
- Neutral Oil – Optional, for brushing eggs lightly before serving for shine.
How to Make It (Step-by-Step Method)
1. Boil the eggs
Bring a medium pot of water to a rolling boil. Gently lower the eggs in using a spoon. Boil for 6½ minutes for jammy yolks or 7 minutes for slightly firmer centers. Immediately transfer eggs to an ice bath and let cool for 5 minutes.
2. Peel cleanly
Tap the eggs gently and peel from the wider end where the air pocket is located. Peel under running water for smooth whites. Set aside.
3. Prepare the marinade
In a bowl or measuring cup, combine soy sauce, water, brown sugar, honey, rice vinegar, sesame oil, black pepper, garlic, chopped green onions, chili peppers, and sesame seeds. Stir until sugar dissolves and everything is evenly mixed.
4. Marinate the eggs
Place peeled eggs in a shallow container or jar. Pour the marinade over the eggs, ensuring they are mostly submerged. Spoon the chopped aromatics over the tops. Cover and refrigerate for 4–12 hours, flipping eggs halfway through for even color and flavor.
5. Finish and serve
Remove eggs from the marinade and slice in half lengthwise. The whites should be deeply seasoned, and the yolks glossy and rich. Spoon extra marinade over rice or eggs just before serving.
Serving Suggestions
Mayak eggs are famously served with hot, freshly steamed rice—and for good reason. Place two halved eggs over a bowl of rice, drizzle generously with marinade, and let the yolk melt into the grains. The result is rich, savory, slightly spicy, and incredibly comforting. Add a sprinkle of sesame seeds or extra scallions for texture and freshness, and you have a meal that feels far more indulgent than the effort required.
Beyond rice bowls, these eggs shine in countless other ways. Slice them over salads for a protein boost, tuck them into grain bowls with roasted vegetables, or serve them alongside noodles with a splash of chili oil. They’re excellent as part of a Korean-inspired spread with kimchi, cucumbers, and greens. For entertaining, arrange halved eggs on a platter with extra marinade spooned over the top—simple, striking, and guaranteed to disappear quickly. Their bold flavor makes even the simplest plate feel intentional and satisfying.
Storage + Meal Prep
Mayak eggs are ideal for meal prep and busy schedules. Store peeled eggs in an airtight container in the refrigerator, fully or partially submerged in marinade, for up to 4 days. The flavor intensifies over time, making day two and three especially delicious. If you prefer a milder taste, remove the eggs from the marinade after the first day and store separately.
Freezing is not recommended, as egg whites become rubbery once thawed. To enjoy meal-prepped eggs, let them sit at room temperature for 10 minutes before eating—this helps restore their creamy texture and aromatic flavor. Avoid microwaving, which can overcook the yolks. To refresh leftovers, add freshly chopped scallions, sesame seeds, or a drizzle of sesame oil. These small touches make prepped eggs feel freshly made, even days later.
Conclusion
Mayak eggs are the perfect example of how simple ingredients can create something unforgettable. They’re bold, comforting, protein-rich, and endlessly versatile—everything you want in a meal prep staple. Whether you enjoy them over rice, in bowls, or straight from the fridge, they deliver satisfaction with every bite.
If you’re looking for a high-protein recipe that doesn’t feel boring or repetitive, these eggs are it. Customize the spice level, adjust the sweetness, and make them your own. Once you try them, you’ll understand why they’re called addictive—and you may never want to be without a batch in your fridge again.
