Mayak Eggs (마약계란)

These jammy mayak eggs will have you craving for more. Meal prep this dish on a Sunday and you’ll have delicious eggs handy for the week ahead!

What are mayak eggs?

The Korean name for mayak eggs is “mayak gyeran” (마약계란) which translates literally to “drug egg”. In other words, mayak eggs are so addicting that you’ll be left with wanting more and more! I have to admit, the marinade is pretty addicting…

The star of the show: the delicious marinade

My favorite part about making mayak eggs is the marinade. It’s what makes these jammy eggs so delicious! I like to add 2 eggs on top of a steaming hot bowl of jasmine rice and spoon the sauce over it for extra flavor.

Don’t waste that delicious marinade!

Mayak eggs require a lot of soy sauce. This wasn’t an issue for me since I buy bulk size Kikkoman soy sauce which is much cheaper than the smaller bottles.

The sauce works great as an easy dinner flavoring for chicken, tofu and beef. Just pour the sauce right on top or use it as a dipping sauce.

How to make perfect jammy eggs every time

• Starting the eggs in rapidly boiling water will make it easier to peel your egg, compared to starting it in cold water. A lot of people will recommend starting in cold water so the egg doesn’t overcook, but you can simply lower the heat and get the same result.

• Add at least 3 tbsp of white vinegar and a heavy pour of salt to the water before boiling to break down the egg shells. There is a noticeable difference in shell thickness when I add vinegar and salt. It makes it soo much easier to peel.
• Let the cooked eggs rest for a minimum of 10 minutes in ice-cold water before peeling. I believe it shrinks the egg inside and makes it easier to peel. I’ve also noticed a huge difference when adding this step.
• Tap the egg all over on the counter instead of rolling it. It has a tendency to burst when rolling on the counter, especially since soft-boiled eggs are more delicate than hard-boiled. It’s also easier to begin peeling from the bottom, larger part of the egg and working up.
• Peel in running water or a bowl of water. It’s so much easier to use water in the peeling process because it helps to get underneath the membrane of the egg which makes peeling a breeze.

Want more easy egg recipes?

• Korean steamed eggs – these light and fluffy Korean steamed eggs cooked in earthenware will warm you from the inside out

• Japanese egg sandwich – this creamy, rich and pillowy sandwich will be your new favorite snack
• Thai crab egg omelet – the combination of eggs and fresh lump crabmeat complement each other perfectly
• egg drop soup – you’ll be amazed by how easy it is to make this classic Chinese takeout dish at home

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