When I first discovered soft boiled jammy eggs a few years back, it was a culinary life changer. Beautiful soft boiled eggs that keep well in the fridge for days to be used at whim on sandwiches, toast, ramen soups or with rice.

These Mayak eggs take the jammy soft boiled egg to the next level. Served with steamed rice with some marinade drizzled over the top it’s meal in itself, but add greens, kimchi or some veggie sides and you have a rice bowl feast.

Mayak eggs (Korean Marinated eggs)

Adapted from Marion’s Kitchen

6 eggs at room temperature (I use just use large eggs I have found extra large eggs have a tendency to crack more)

Marinade

• 1 red chilli, finely chopped
• 1 green chilli, finely chopped
• 3 garlic cloves, finely chopped
• 1 tablespoon toasted sesame seeds
• 1/2 cup soy sauce
• 1/2 cup of water
• 1/4 cup of honey (I use about 2-3 tablespoons of honey or maple syrup)
• 1/4 cup of finely sliced spring onions (scallions)
• A bowl of iced water for cooling the eggs

1. First prepare marinade by mixing all the marinade into a large bowl.
2. Bring a pot of water to the boil. I add some salt and about tablespoon of vinegar to the water, in case one of the eggs crack. The salt in the water helps solidify the egg white, seals the crack and creates less mess. Plus it makes the eggs easier to peel.
3. Gently lower the eggs into the boiling water. (A slotted spoon is good for this) Gently stir the eggs with a chop stick for the first couple of minutes to help centre the yolk. Gently boil the eggs for 6 minutes.
4. Drain eggs and place in a bowl of icy water. Once the eggs have cooled, crack the egg in on the bottom and all over the shell and peel the eggs. I find peeling the eggs in the cold water makes the egg shells easier to remove.
5. Place the peeled eggs in the marinade for 4 hours or overnight. Remove the eggs and place in the marinade. Once the eggs are completely cool place in the fridge for up to 4 hours or overnight. Put a small plate over the eggs to completely submerge the eggs.

When ready to serve, slice eggs in half and serve with steamed rice with more marinade drizzled over the top.

*Mayak eggs will keep in airtight container in the fridge for up to seven days

*Leftover marinade can be used in stir fries or as a marinade in for Asian seafood and tofu dishes.