Korean Soy Sauce Eggs (Mayak Eggs)
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.
Servings: 4 people
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
Recipe Source: The Subversive Table
- 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
Serving: 4people | Calories: 144kcal | Carbohydrates: 16g | Protein: 9g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 380mg | Sodium: 1687mg | Potassium: 177mg | Fiber: 1g | Sugar: 14g | Vitamin A: 411IU | Vitamin C: 18mg | Calcium: 43mg | Iron: 3mg