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overhead shot of korean mayak eggs over hot cauliflower rice

Korean Mayak Eggs

Course: Appetizer, Side Dish, Snack
Cuisine: Korean
Diet: Gluten Free
Prep Time: 10 minutes
Cook Time: 9 minutes
Chill Time: 2 hours
Servings: 3 servings
Calories: 177
Author: Lisa MarcAurele
Learn how to make Korean marinated eggs, otherwise known as Mayak eggs! They're delicious on their own or as a tasty topping, bursting with umami flavor. The combination of sweet, spicy, and acidity will have your taste buds singing!
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Ingredients

For the Marinated Eggs:

  • 6 large eggs
  • 2 tablespoons soy sauce or tamari for a gluten-free option
  • 1 tablespoon rice vinegar
  • 1 tablespoon toasted sesame oil
  • 1 teaspoon erythritol or your preferred keto-friendly sweetener
  • 1 clove garlic minced
  • ½ teaspoon ginger grated
  • ¼ teaspoon red pepper flakes adjust to your spice preference

For Garnish (Optional):

  • Toasted sesame seeds
  • Sliced green onions

Instructions

Hard-Boil the Eggs:

  • Place the eggs in a saucepan and cover them with water. Bring the water to a boil, then reduce the heat to a simmer and cook the eggs for about 9-12 minutes. The exact timing will depend on your desired yolk consistency (9 minutes for a slightly runny yolk, 12 minutes for a firmer yolk).
  • After cooking, immediately transfer the eggs to an ice water bath to cool and stop the cooking process. Once cooled, peel the eggs.

Prepare the Marinade:

  • In a small mixing bowl, combine the soy sauce (or tamari), rice vinegar, toasted sesame oil, erythritol, minced garlic, grated ginger, and red pepper flakes. Mix well to create the marinade.

Marinate the Eggs:

  • Gently place the peeled eggs into a container or a resealable plastic bag. Pour the marinade over the eggs, ensuring they are fully coated. Seal the container or bag and refrigerate for at least 2 hours to allow the flavors to infuse. For even more flavor, you can marinate them overnight.

Serve:

  • When ready to serve, slice the marinated eggs in half or quarters. Garnish with toasted sesame seeds and sliced green onions, if desired.

Notes

  • Adjust the cooking time for the eggs based on your desired yolk consistency.
  • Make sure to cool the boiled eggs in an ice water bath to stop the cooking process and make them easier to peel.
  • For more pronounced flavors, marinate the eggs overnight.
  • The marinated eggs can be stored in the refrigerator for up to 3-4 days.

Nutrition

Calories: 177 | Carbohydrates: 3g | Protein: 12g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 327mg | Sodium: 798mg | Potassium: 156mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 525IU | Vitamin C: 0.3mg | Calcium: 54mg | Iron: 2mg

Additional Info

Net Carbs: 2.8 g | % Carbs: 6.4 % | % Protein: 27.2 % | % Fat: 66.4 % | SmartPoints: 5
Values 
Array
(
    [calories] => 177
    [carbohydrates] => 3
    [protein] => 12
    [fat] => 13
    [saturated_fat] => 3
    [polyunsaturated_fat] => 4
    [monounsaturated_fat] => 5
    [trans_fat] => 0.03
    [cholesterol] => 327
    [sodium] => 798
    [potassium] => 156
    [fiber] => 0.2
    [sugar] => 1
    [vitamin_a] => 525
    [vitamin_c] => 0.3
    [calcium] => 54
    [iron] => 2
)

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