Name: Mayak Eggs (Korean Marinated Eggs)
Prep time: 15 min
Cook time: 6 min
Total time: 8 h 21 min
Yield: 6 servings
Cuisine: Filipino
Ingredients: 6 large eggs; Water, enough to cover the eggs; Ice water, for cooling; 125 ml soy sauce (about ½ cup); 125 ml water (about ½ cup); 67 g white sugar (about ⅓ cup); 2 spring onions, sliced (about 30 g); 1 small onion, finely chopped (about 50 g); 1 red chili, sliced; 1 green chili, sliced; 3 cloves garlic, minced (about 15 g); 1 Tbsp sesame seeds (about 9 g); 15 ml vinegar (1 Tbsp); Salt, optional, to taste; Cooked rice; Sesame oil, for drizzling

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Ingredients

6 large eggs
Water, enough to cover the eggs
Ice water, for cooling

For the Marinade

125 ml soy sauce (about ½ cup)
125 ml water (about ½ cup)
67 g white sugar (about ⅓ cup)
2 spring onions, sliced (about 30 g)
1 small onion, finely chopped (about 50 g)
1 red chili, sliced
1 green chili, sliced
3 cloves garlic, minced (about 15 g)
1 Tbsp sesame seeds (about 9 g)
15 ml vinegar (1 Tbsp)
Salt, optional, to taste

For Serving

Cooked rice
Sesame oil, for drizzling

How to Make It

Bring a pot of water to a boil, using enough water to cover the eggs.
Carefully lower the eggs into the water with a spoon.
Cook for 6 minutes, gently swirling the eggs during the first 30 seconds to help center the yolks.
Transfer the eggs immediately to an ice bath and leave until cool enough to handle.
Gently crack and peel the eggs.
Combine the soy sauce, water, sugar, and vinegar in a covered food container.
Stir until the sugar dissolves.
Add the spring onions, onion, red and green chilies, garlic, and sesame seeds.
Taste the marinade before adding any extra salt.
Place the peeled eggs in the marinade and gently spoon some over the tops.
Cover and refrigerate overnight, about 8 hours. Turn the eggs occasionally if they are not fully submerged.
Serve over warm rice with a little marinade and a drizzle of sesame oil.

Kubo Tips

The 6-minute cooking time produces soft yolks; egg size and starting temperature can affect the result.
Cook the eggs longer if you prefer firmer yolks.
An ice bath stops the cooking and firms the eggs for easier handling.
Peel carefully because soft-boiled eggs are delicate.
Use a snug container so the marinade covers more of each egg.
Soy sauce brands differ in saltiness, so taste before adding extra salt.
Keep the eggs refrigerated while marinating.
Spoon on a little marinade when serving and add more only if needed.