100ml soy sauce
1 tbsp sugar – Aki’s original recipe used 3 tbsp sugar, you can adjust to your taste!
1 garlic clove chopped/crushed/sliced
1 tbsp toasted white sesame seeds
1-2 chillies finely sliced – dried chilli flakes would work too
2 spring onions, finely chopped
6 eggs, boiled to jammy yolk perfection
This recipe comes from fellow Fair Fooder, Aki. She posted these soy marinated eggs on her Instagram, and we were immediately intrigued. It turns out they are a Korean dish called Mayak Eggs! They’re a cinch to make and they add an umami bomb to any meal you’re having. Aki likes to eat them with brown rice and miso soup; we gave it a go and added finely shredded spinach and simmered pumpkin – so comforting. We’re keen to know what meals/snacks you add them to!
Soy marinated eggs
Enough to marinate 6 eggs.
Combine soy sauce, water and sugar (if using) in a medium sized container with an air tight lid, until the sugar has dissolved. Add remaining ingredients (except the eggs) and stir to combine.
For jammy eggs:
Bring a pot of water to a boil. Reduce water to a bare simmer, then GENTLY add the eggs, in batches to the water. Once all six eggs are submerged increase the head and boil for 6 mins. While you wait, prepare a large bowl with iced water. Drain eggs under cold running water before adding to the bowl, of iced water you prepared. Carefully peel the eggs by tapping them on all sides and peeling the shells while submerged in the iced water, this helps them to come off cleanly.
Bringing it together:
Carefully place peeled eggs into the marinade, pop the lid on and put in the fridge. Leave for a minimum of six hours or up to a week – they only get better with age!
One way to enjoy:
Combine cooked rice with miso soup and top with: finely shredded fresh spinach, pumpkin simmered until tender in water and a splash of soy sauce, soy marinated eggs, chopped spring onion and toasted sesame seeds. Yum!