The other week in Cooking school it was egg week. We cooked so many eggs that no one wanted to eat any by the end of it. Thankfully we have a baking class next door so they bring us the sweets and we can bring them our savoury dishes so it works out extremely well. While I did enjoy making eggs Benedict and classic French dishes, I will take a Korean or Thai egg any day of the week.
Hands down my favourite way to make eggs is deep fried Thai style. It’s such a guilty pleasure. I am sure any French chef would roll their eyes at this because of course their way is to have no colour on the egg ….. Nothing wrong with that but for me I need a little something more. Plus if I had to choose any cuisine to eat forever I would have to say Thai. That place holds a special place in my heart.
My second favourite way to eat eggs defiantly has to be this way, introducing Korean Mayak Eggs. Technically not introducing them they are quite common but incase you haven’t heard of them. They are ridiculously addictive and for me just perfect anytime of the day. This recipe is so simple and easy to come together and you can adjust the seasonings depending on how much you like of each just keep the soy and water ratio the same. Some people choose to add sesame oil to the marinade but I had read that it actually makes the eggs go bad faster. Plus, with the addition of the sesame seeds I find that the oil can be really overpowering.
So what exactly does Mayak Eggs mean??? Any guesses?
It literally translates to Drug Eggs in Korean because they are so addictive. I am not arguing with that. I actually prefer to make these with quail eggs so I can pick at then easier throughout the day. Speaking of which I think I am going to have some right now.
As always, I hope you enjoy
Mayak Eggs
Ingredients
- 6 Eggs
- 2 Tbl Olive Oil
- 3 Cloves of Garlic
- 1 Stalk Lemongrass optional
- 1 Ginger optional
- 1 Cilantro
- 1 Red Chilli Amount optional
- 3 Stalks Green Onion White Part Only
- 1 Tbl Sesame Seeds
- 1 Tbl Sugar
- 1/2 Cup Soy Sauce
- 1/2 Cup Water
Notes
- Bring 6 Eggs to room temperature
- Meanwhile, bring a medium pot of water to a boil
- As well have a bowl of water with ice reading for cooling the eggs
- Add the eggs and immediately bring down to a small bubbling. If you continue to boil the water the eggs will bounce around breaking the shell
- After 6 minutes take the eggs out of the water and add to an ice bath
- Combine all the ingredients besides the eggs into a container, enough to cover the eggs
- Once the eggs are cool, Peel and add to the marinade.
- Leave for at least one day flipping half way through if needed
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