Mayak Eggs

Mayak Eggs Recipe

Simple things can be very addicting

Ah yes, my favourite protein of all time (P.O.A.T.) and the very first thing I learned to cook – eggs. Just like in many other Asian countries, in the Philippines we also utilize eggs in a lot of our dishes, from torta (meat omelette) to sarciadong isda (fish with egg). It’s an ingredient that is so simple but complements any dish well. But because it’s always on the sidelines, I didn’t really appreciate it until I started making more recipes where eggs were the star.

Enter Mayak Eggs. Now, boiled eggs are already good on their own, just add a little salt and you can go on your merry way. But what if the flavour was embedded into the eggs? That’s exactly what Mayak Eggs offer. It’s a simple way to elevate a plain egg without sacrificing convenience. It’s so easy to make that you can still prepare it on days when you don’t feel like cooking (I’ve been there).

This dish actually reminds me of the eggs my mom would add to adobo because, after a while, they would absorb all that delicious adobo flavour.

If you make this recipe, all I can say is that soon enough, you’ll understand why they’re called drug eggs.

Breaking Down the Recipe:

What is Mayak Eggs?

These are Korean-style marinated eggs, also known as drug eggs. The three main components of the marinade are soy sauce, water, and sugar. You can add chillies if you like a bit of heat, but the base is always the same. It’s a combination of umami and sweetness that coats the boiled eggs really well.

I’ve noticed that many marinated egg dishes use soy sauce, such as tea eggs and adobo eggs. That’s because soy sauce provides a rich savoury umami flavour with plenty of depth, which the eggs absorb really well.

Beyond the base, Mayak eggs also include aromatics such as green onions, red chillies, and sesame oil. A simple recipe with great ingredients, this dish is perfect for any meal of the day.

How long should you cook soft boiled eggs?

Boiled eggs can have different textures depending on how long you cook them. Mayak Eggs are commonly served with soft-boiled eggs, meaning the whites are set, while the yolks are cooked around the edges but still jammy in the middle. I find that the magic number for this is seven (7) minutes.

I’ve tried this with both cold eggs and room-temperature eggs, but I didn’t notice much difference. So, I highly recommend cooking your eggs for 7 minutes in a rolling boil.

The Perfect Marinade Ratio for Mayak Eggs: Soy Sauce, Water and Sugar (1:1:1) 

During my recipe testing, I looked at other people’s preferred marinade ratios. I noticed that many of them measure the soy sauce, water, and sugar using a 1:1:1 ratio. It works well, but I believe in knowing how to adjust a recipe to suit your preferred taste. The overall flavour can also vary depending on the saltiness of the soy sauce you’re using.

The purpose of the sugar is to balance the umami, making the flavour more seamless rather than overpowering. My suggestion is to start with the 1:1:1 ratio and adjust the marinade from there. I personally find that my soy sauce is on the saltier side, so I like adding a bit more sugar. It doesn’t make the marinade overly sweet, but it creates a nice contrast!

Instructions:

*Detailed instructions and tips available in the recipe card below.

Soft Boiled Eggs:

In a saucepan, bring enough water (about 1 litre) to a rolling boil over medium-high heat. Make sure there’s enough water to fully cover the eggs.

Gently add the eggs to the boiling water and cook them uncovered for 7 minutes.

Immediately drain the hot water and rinse the eggs under cold water to cool them down.

Then place the eggs in an ice bath and let them rest for 5-10 minutes.

Marinade:

In a container with a lid, combine the soy sauce, water, sugar, chopped chillies, garlic, green onions, sesame seeds, and sesame oil. Mix well and adjust to taste!

Assembly:

Remove the shells from the eggs.

Add the eggs to the marinade and let them marinate for 24 hours.

Tip: You can add a paper towel at the top to cover the eggs completely. This will help marinade the entire surface of the egg evenly.

Enjoy with hot rice and garnish with seaweed!

Ingredients:

What is Soy Sauce?

Soy sauce is a popular condiment used in many Asian dishes. It’s made by fermenting soybeans, which creates the salty, umami-rich flavour that makes this condiment so beloved. This makes it a perfect addition to marinades, as it acts as a brine that helps retain moisture in proteins. It also promotes beautiful caramelization when searing and pairs exceptionally well with sugar to balance its saltiness.

Fun fact: The marinade also makes a great sauce for fried chicken and even noodles (my personal favourite)! So you can really stretch the limit of this recipe by finding different ways to use the leftover marinade.