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| nutritional information (per serving) | |
|---|---|
| 239 | calories |
| 10g | Fat |
| 21g | carbohydrates |
| 16g | protein |
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| nutritional information | |
|---|---|
| Servings: 4 | |
| amount per serving | |
| calories | 239 |
| % Daily Value* | |
| 10g | 13% |
| Saturated Fat 3g | 16% |
| 372 mg | 124% |
| 2945 mg | 128% |
| 21g | 8th % |
| dietary fiber 1g | 5% |
| Total sugar 16g | |
| 16g | |
| Vitamin C 20 mg | 98% |
| Calcium 93 mg | 7% |
| iron 3 mg | 16% |
| Potassium 369 mg | 8th % |
| *The % Daily Value (DV) indicates how much a nutrient in a food serving contributes to a daily diet. 2,000 calories per day is used for general nutritional advice. | |
(Nutritional information is calculated using an ingredient database and should be considered an estimate.)
TikTok sensation Mayak Gyeran is a twist on a classic Korean banchan, gyeran jangjorim, which is hard-boiled eggs braised in soy brine. While braising already hard-boiled eggs is comforting and delicious, it can cause the yolk to overcook. Mayak eggs (Gyeran means “eggs” in Korean) eliminate the need for stewing while leaving the yolk nice and creamy, resulting in soft-boiled eggs marinated in flavorful soy brine.
What does “Mayak” mean?
I personally don't like calling this dish mayak as it means illegal drugs in Korean. (Similar to how we don't use “crack” anymore to describe delicious and addictive foods.) Tasty and craving doesn't necessarily have to be associated with drugs, right?
The secret ingredient
Still, this recipe is very simple and flexible. Unlike many other recipes, I add balsamic vinegar to my brine because I value the acidity in my dishes and I like how the acidity balances the sweetness. In addition, balsamic vinegar has a natural sweetness, which allows you to use less sugar in the recipe.
How to serve Mayak eggs
The classic way to serve Mayak Eggs on white rice is the classic way to enjoy them, but try them on avocado toast, on salads, or turn them into a unique twist on an egg salad sandwich!
“It's important to be careful about the timing of cooking and cooling the eggs because the jam-packed yolk really adds to their deliciousness. I marinated mine overnight and they tasted wonderful on rice, with a spoonful of marinade on top and a side of spicy kimchi.” — Julia Hartbeck
1 tablespoon fine Salt
8th large eggsat room temperature
1/2 Cup Low sodium soy sauce (Kikkoman preferred)
1/4 Cup Water
1 tablespoon aged soy sauce (or dark soy sauce or Hoisin sauce)
1 tablespoon balsamic vinegar
1/4 Cup granulated sugar
4 spring onionswhite and light green parts only (about 10 cm), chopped
2 to 3 chillies choice, chopped
1 tablespoon toasted sesame seedsOptional
1 tablespoon chopped garlicOptional
Gather the ingredients. Make sure your eggs are at room temperature.
The spruce eats / Julia Hartbeck
In a medium saucepan, add enough water to completely submerge the eggs. Add the salt to the water.
The spruce eats / Julia Hartbeck
Place the pot on high heat and bring to a boil. When the water boils quickly, reduce the heat to low. Using a ladle, add an egg to the pot at a time.
The spruce eats / Julia Hartbeck
Once all the eggs are in the saucepan, turn the heat back up to high. Set the timer to 6 minutes and 30 seconds. For the first 3 minutes, occasionally gently turn the eggs and roll them left and right with a spatula or by turning the saucepan handle – this action helps the yolk set in the center.
The spruce eats / Julia Hartbeck
While the eggs are cooking, take a 32-ounce deli container or quarter-size mason jar. Add soy sauce, water, aged soy sauce, balsamic vinegar, sugar, scallions, chilies, and optional sesame and garlic. Stir vigorously until the sugar has completely dissolved.
The spruce eats / Julia Hartbeck
When the eggs are done cooking, drain off as much of the hot water as possible, then place the eggs that are still in the saucepan under cold running tap water to cool them.
The spruce eats / Julia Hartbeck
Peel the eggs and add them directly to the container with the sauce. The container should be almost full and the eggs should be completely covered with the sauce.
The spruce eats / Julia Hartbeck
Cover the container and place in the fridge to marinate for at least 6 hours.
The spruce eats / Julia Hartbeck
Serve an egg or two cut in half over warm white rice. Drizzle the sauce over the eggs. Keep the eggs in the sauce refrigerated and use within a week.
The spruce eats / Julia Hartbeck
recipe tips
- If your eggs are too fresh, it can be difficult to remove the thin membrane between the egg white and shell, resulting in bumpy, dented eggs. I've had good results with eggs that were room temperature or that I bought a few days in advance.
- While the eggs are delicious after 6 hours of marinating and keep for a week in the fridge, I find them most delicious on days 2 and 3.
- The recipe can be cut in half if you don't want to make as many eggs.
- If using regular soy sauce, increase the amount of water used in the recipe to 1/2 cup.
recipe variations
- The most common way to eat these delicious eggs is with rice. BUT please try it on avocado toast. I also enjoyed battering two Mayak eggs in a bowl with some sauce and spreading them on a piece of lightly toasted sourdough, open sandwich style. Not your mom's egg salad sandwich.
- As for the chilies, choose your own spice level. I like to use a mix of Serranos and Fresnos, but understand that might be too spicy for most. Think jalapeños, habanadas, banana peppers or even peppers. For me it is the chili component that makes this dish “mayak”, so please don't leave it out, but rather use a less hot chili variety. On the other hand, if like me you love the spiciness, don't be shy and add more or try adding some Thai chilies.
- Aged soy sauce adds depth of color and flavor to the dish. If you don't have any or are having trouble getting hold of them, feel free to substitute dark soy or hoisin sauce.
Don't throw away the extra sauce!
I like to freeze the leftover sauce in ice cubes and put it in a quick vegetable stir-fry since it contains everything I would normally put in a stir-fry (soy sauce, sugar, scallions and chilies).
