Easy & Simple Mayak Eggs (Korean Marinated Eggs)

Bring a small pot of water to boil on medium-high heat and add salt and vinegar. Gently lower in room temperature eggs and reduce to medium heat for a rolling boil. Do not cover. Set a timer and soft boil for 6.5 mins or 10 minutes for hard-boiled eggs.

Prepare a large bowl with enough water and ice cubes. Remove the boiled eggs from boiling water with a slotted spoon and transfer them to the ice bath to cool down completely.

In a small container or regular-sized mason jar, combine the marinade ingredients as listed above and mix well so the honey is fully dissolved.

Gently peel the eggs by cracking them with the back of the spoon. Then lift the cracked egg shells with the spoon from the less pointy side.

Gently submerge the eggs into marinade and place a square piece of clean paper towel or plastic wrap on top of the eggs to push them deeper into the marinade for a more even brown color.

Seal the container with a lid and marinate the eggs in the fridge for at least 5 hours or overnight for best results.

To enjoy, remove an egg from the marinade, slice into half and serve with steamed rice with a drizzle of the marinade on top. Note: Remaining eggs can be kept in the marinade for up to 4 days in the fridge and see Storage notes below.