These Korean-style marinated eggs are a simple and delicious way to add a rich umami flavour to your meals. Inspired by the popular mayak eggs, they are marinated in a savoury mixture of soy sauce, ginger, and sesame oil. Perfect for topping savoury toasts, serving with rice, or adding to a bento box, they come together in just minutes and keep well in the refrigerator for several days. A great make-ahead protein option for weekly meal prep.
Ingredients
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6 large eggs
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125 mL (½ cup) water
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80 mL (⅓ cup) reduced-sodium soy sauce*
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30 mL (2 tbsp) rice vinegar
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30 mL (2 tbsp) maple syrup
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15 mL (1 tbsp) toasted sesame oil
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15 mL (1 tbsp) fresh grated ginger
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2.5–5 mL (½–1 tsp) crushed red pepper flakes
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3 green onions, thinly sliced (green part only for a low-FODMAP diet)
Preparation
- Bring a saucepan of water to a boil. Carefully lower the eggs into the water and cook for 7 minutes for a jammy yolk or 9 minutes for a fully set yolk.
- Immediately transfer the eggs to a bowl of ice water and let cool for 10 minutes. Gently peel the eggs.
- In an airtight container (a large Mason jar or bowl), combine the water, soy sauce, rice vinegar, maple syrup, sesame oil, ginger, red pepper flakes, and green onions.
- Add the eggs to the marinade, making sure they are fully submerged.
- Refrigerate for at least 6 hours (ideally 12–24 hours) before serving.
Notes
Keeps in the refrigerator for up to 4 days. Do not freeze.
*For a gluten-free recipe, use certified gluten-free tamari instead of soy sauce.
