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Easy Mayak Eggs - a batch of delicious and addictive Korean soy sauce eggs, are the perfect addition to any meal. With just 10 minutes of prep time, you can easily make these irresistible eggs.
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The Best Mayak Eggs Recipe
Korean soy sauce eggs or Mayak eggs, are one of the popular egg recipes, alongside Japanese shoyu egg, Chinese soy sauce eggs and Chinese tea eggs. Mayak eggs are a popular Korean side dish known for their addictive flavor, where the eggs with the creamy yolk and tender white absorb the savory, sweet, and slightly spicy flavors of the sauce. In this Korean soy sauce eggs recipe, I used quail eggs, which are smaller in size and help to absorb the flavors of the sauce more quickly and intensely. Beyond its taste, this dish holds cultural significance as one of the treasured banchan (side dishes) in Korean cuisine. Its presence on the dining table symbolizes hospitality and celebration.
This easy Mayak egg recipe takes only 10 minutes of prep time, and with just four simple steps, you’ll be able to enjoy these creamy and highly addictive eggs—a perfect addition to any meal.
Why You’ll Love This Recipe
- Addictive flavor. The savory, sweet, and slightly spicy marinade creates a delicious and irresistible taste that will keep you coming back more!
- Quick and easy. Prep time takes only 10 minutes, and this recipe is incredibly simple and does not involve any real cooking, unlike tomato eggs and egg foo young.
- Versatility. These shoyu eggs can be enjoyed in various ways – as a snack, side dish, or part of a main meal. They pair well with many dishes like noodles (such as kimchi ramen and japchae), rice (such as bibimbap and beef kimbap), and salads (such as Japanese potato salad).
- Mouthfeel. The mayak eggs with their creamy yolks and tender whites provide a satisfying texture that contrasts beautifully with the flavorful marinade.
- Convenient for batch cooking. Mayak eggs can be made ahead of time and stored in the refrigerator, making it convenient for quick meals and snacks.
Ingredients For Korean Soy Sauce Eggs
- Quail eggs – offers a creamier bite.
- Soy sauce – the base flavor and saltiness for the marinade.
- Sugar – adds sweetness to balance the savory flavors.
- Green onion – for freshness and flavor.
- Pepper – adds a hint of spiciness.
See the recipe card for full information on ingredients.
Ingredients Addition
- Sesame seeds. For nutty flavor and crunch.
- Sesame oil. Added to the marinade for a nutty flavor.
- Chili flakes or powder: Added to the marinade for extra heat.
How To Make Mayak Eggs
Step 1: In a saucepan, add quail eggs and enough water to cover them. Bring to a boil, then simmer for 3 minutes. Turn off the heat, drain the water, and immediately transfer the eggs to a bowl of cold water. Let them soak for 10 minutes or until completely cooled.
Step 2: Meanwhile, prepare the marinade sauce by combining soy sauce, water, sugar, garlic, green onion, and chili pepper in a mason jar. Stir well and set it aside.
Step 3: Once the quail eggs are cold, peel them carefully and drop them into the marinade jar. Cover the jar and refrigerate overnight or for a day.
Step 4: When serving, transfer the quail eggs to a small plate and drizzle them with marinade sauce, if desired.
Helpful Tips For Home Cooks
- Use fresh eggs for the best results.
- Boil the quail eggs for about 3 minutes for a creamy yolk center and fully cooked egg whites.
- After boiling, immediately transfer the eggs to a bowl of ice water or cold water with ice cubes to stop the cooking process, making it easier to peel and preventing overcooking.
- Ensure that the quail eggs are fully submerged in the marinade. This helps achieve consistent flavor throughout.
Frequently Asked Questions
Yes, you can use chicken eggs if quail eggs are not available. Adjust the boiling time accordingly (around 7-8 minutes for soft-boiled chicken eggs) and cut them into halves or quarters before marinating for a similar flavor experience.
Mayak eggs can typically be stored in the refrigerator in their marinade for up to 3-4 days. Ensure they are kept in an airtight container to maintain freshness and flavor.
It’s not recommended to freeze Mayak eggs as freezing can alter the texture and flavor of the eggs once thawed. They are best enjoyed fresh or stored in the refrigerator.
Leftover Mayak eggs can be diced and added to kimchi fried rice, or chopped and used as a topping for savory Korean pancakes (such as Korean scallion pancake).
This Korean soy sauce eggs are only 144 calories per serving.
What To Serve With This Recipe
These versatile and addictive eggs goes well with just about any comforting Korean dishes such as jjamppong, kimchi dumplings and bulgogi lettuce wraps. For a wholesome home cooked meal and easy weeknight dinner, I recommend the following recipes:
I hope you enjoy this post as much as I do. If you try my recipe, please share your photo in the Comments section and consider giving it a 5-star rating. I can’t wait to see your creations! Want more easy and delicious recipes? Subscribe to my newsletter and follow me on Facebook, Pinterest, and Instagram for new updates.
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Korean Soy Sauce Eggs (Mayak Eggs)
Equipment
- 1 small (1.5 L) mason jar
Ingredients
- 20 quail eggs
Marinade Sauce
- 1/2 cup soy sauce
- 1/2 cup water
- 1/4 cup sugar
- 1 clove garlic, minced
- 2 stalks green onion, chopped
- 1 chili pepper, chopped, optional
Instructions
- In a saucepan, add quail eggs and enough water to cover them. Bring to a boil, then reduce the heat and simmer for 3 minutes. Turn off the heat, drain the water, and immediately transfer the eggs to a bowl of cold water. Let them soak for 10 minutes, or until completely cooled.
- Meanwhile, prepare the marinade by combining soy sauce, water, sugar, garlic, green onion, and chili pepper in a mason jar. Stir well and set aside.
- Once the quail eggs are cold, peel them carefully and place them in the marinade jar. Cover the jar and refrigerate overnight or for up to 24 hours.
- When serving, transfer the quail eggs to a small plate and drizzle with the marinade sauce, if desired.
Video
Notes
- Use fresh eggs for the best results.
- Boil the quail eggs for about 3 minutes for a creamy yolk center and fully cooked egg whites.
- After boiling, immediately transfer the eggs to a bowl of ice water or cold water with ice cubes to stop the cooking process, making it easier to peel and preventing overcooking.
- Ensure that the quail eggs are fully submerged in the marinade. This helps achieve consistent flavor throughout.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
So easy–excellent side dish or addition to main course