These jammy mayak eggs are irresistibly tasty. Meal-prep them on Sunday and you’ll have flavorful, grab-and-go eggs ready for the week.
What are mayak eggs?
Mayak eggs, called “mayak gyeran” (마약계란) in Korean, literally mean “drug egg” because they’re so addictive. The soft, jammy yolks and the savory-sweet marinade make them hard to resist.
The star of the show: the delicious marinade
The marinade is what transforms simple soft-boiled eggs into mayak eggs. I love serving two eggs over a steaming bowl of jasmine rice and spooning the sauce over everything for extra flavor.
Don’t waste that delicious marinade!
Mayak eggs use a generous amount of soy sauce. If you cook frequently, buying a larger bottle saves money. The leftover marinade is versatile—use it to flavor chicken, tofu, or beef, or keep it as a dipping sauce.
How to make perfect jammy eggs every time
- Start the eggs in rapidly boiling water rather than cold water. This helps make peeling easier. You can reduce the heat after adding the eggs to avoid overcooking.
- Add at least 3 tbsp white vinegar and a generous pinch of salt to the boiling water. Vinegar and salt weaken the shell and the membrane, making shells much easier to remove.
- After cooking, rest the eggs in ice-cold water for a minimum of 10 minutes before peeling. The cold bath helps the egg separate slightly from the shell and improves peeling.
- Tap the egg all over on the counter to crack the shell instead of rolling it. Soft-boiled eggs are more delicate and can burst when rolled. Begin peeling from the wider end where there’s usually an air pocket.
- Peel under running water or in a bowl of water. Water helps slip the membrane away from the egg white, making peeling quick and clean.
Want more easy egg recipes?
- Korean steamed eggs – light, silky steamed eggs cooked in earthenware for a comforting dish
- Japanese egg sandwich – a creamy, pillowy sandwich that makes an excellent snack or lunch
- Thai crab egg omelet – a fluffy omelet filled with fresh lump crabmeat for a special treat
- Egg drop soup – a simple, classic Chinese-style soup you can make at home
Mayak Eggs
- Author: Jasmine and Tea
- Total Time: 15 mins + resting
- Yield: 12 eggs 1x
Description
The Korean name for mayak eggs is “mayak gyeran” (마약계란), which means “drug egg.” These marinated eggs are prized for their jammy yolks and addictive savory-sweet flavor.
Ingredients
Scale
- 12 eggs
- 3 tbsp white vinegar & salt
Marinade:
- 1 cup soy sauce
- 1 cup water
- ⅓ cup sugar
- 1 cheonyang chili pepper
- 1 red chili pepper
- ½ cup chopped scallions (26g)
- 1 tbsp sesame seeds
Instructions
- Fill a small pot with enough water to cover the eggs by 1–2 inches. Add 3 tbsp white vinegar and a generous pinch of salt, then bring the water to a rapid boil. Gently add the eggs and let them cook for 30 seconds before covering with a lid and lowering the heat to medium-low. Set a timer and cook for 7½ minutes for jammy soft-boiled eggs.
- Transfer the eggs to an ice bath and let them chill for at least 10 minutes before peeling. This step improves peelability and texture.
- In a large bowl, combine all marinade ingredients and stir until the sugar is mostly dissolved. Place peeled or unpeeled eggs in a container, pour the marinade over them, cover, and refrigerate overnight. For best flavor, let them marinate for several hours; rotate or stir the eggs halfway through to ensure all surfaces are evenly coated.
- Serve the marinated eggs halved or whole on steamed white rice. Spoon extra marinade over the rice and top with seaweed flakes or sesame seeds if desired. Enjoy.
Notes
Mayak eggs are excellent over a bowl of white rice with a sprinkle of toasted sesame seeds and seaweed flakes. The marinade also doubles as a flavorful sauce for proteins or vegetables.
- Prep Time: 5 mins
- Cook Time: 10 mins
- Cuisine: Korean food
Keywords: korean food, mayak eggs