super addictive Korean "drug" eggs
ฝัง
- เผยแพร่เมื่อ 29 ก.ค. 2022
- today I made Korean mayak eggs, which translates to drug eggs, because of how tasty and addictive they are
Ingredients
6 Eggs
150g Dark soy sauce
150g Water
75g White sugar (or syrup of choice)
2 Crushed garlic cloves
1 Spring onion
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![Can't just have ONE! ADDICTIVE Korean Marinated Eggs Recipe [Mayak Eggs] 🇰🇷자꾸만 생각나는 맛! 반숙달걀장과 노른자장](http://i.ytimg.com/vi/1hdGrxm7PPQ/mqdefault.jpg)
![Can't just have ONE! ADDICTIVE Korean Marinated Eggs Recipe [Mayak Eggs] 🇰🇷자꾸만 생각나는 맛! 반숙달걀장과 노른자장](/img/tr.png)
A little explanation concerning the science in boiled eggs :)
The salt and vinegar in boiling water when cooking eggs doesn't actually help the egg shells break easier, instead it helps prevent the egg white from seeping out if the egg is cracked, this is because acids (like the vinegar) will help lower the temperature needed for coagulation in the egg white and alkalis (like salt) help induce the gelling of the egg white.
Technically the vinegar could help make the egg shell more fragile as it would react with the calcium carbonate in the shell turning it into carbon dioxide, though this happens over long periods of time with a strong vinegar that isn't diluted with water. This is what happens in the rubber egg science experiment btw.
Pricking the egg is meant to allow for 2 things, first to remove the air bubble in the egg (as shown in the video at 6:05) to allow for a smooth bottom and therefore slightly more even cooking (but I believe this is mostly just for aesthetics) and second, a way to help the membrane of the egg separate from the egg to make peeling the egg a bit easier. The membrane separates from the egg because water and steam can get inbetween the white and the egg membrane and/or shell
Finally the cold water stops the egg from cooking anymore, this is to help you get the perfect jammy or liquid yolks without either, a ring of hardboiled egg yolk or a raw egg white around the yolk. I read somewhere that if you crack the egg, through rolling on the counter, then putting them in the cold water will help make the egg easier to peel as water can get inbetween the white, the membrane and the shell separating them.
Hope this answered any of your questions
Awesome comment
Just a quick correction: table salt (NaCl) isn't an alkali, but a neutral salt.
wow you're quite an eggspert
@@diacoal2433 ope mb i just did a quick google search, thanks for the correction!
I have always done the rolling on the counter method, followed by peeling them in the same bowl of ice water they cooled down in. I have also heard that the ice water contracts the agg slightly, facilitating to separate it from the surrounding shell, but I/m not sure if that last part is true. I always tap the ends of the eggs first, roll them on the counter, put them back ing the water, then peel. Sometimes, if I’m lucky, the egg practically falls off as I’m rolling it. I always dip them back in the water anyway, to rinse off any tiny little shards that may remain. My favorite way of cooking whole eggs is in one of the commercial convection steamers where I work, where I can cook anywhere from a single egg, to a couple of hundred at a time (though I never had occasion to do more than 30-60 at a time). Of course that kind off steamer costs several thousands of dollars used, and tens of thousands when new.
The cold water stops the eggs from cooking further. My mom swears by salting the water while the eggs are cooking to help the shell break off easier.
😂 unnecessary, peels easy if the shell is slightly wet.
@@Ignigknok swear is a bad wprd
Salt the cooking water, then add baking soda to the ice bath water.
Baking soda making peeling the eggs a breeze.
@@ferfzero4333i will be trying this fs
A splash of vinegar in the water helps with the shells as well.
Eggcelent video! For those that this may pertain to, if soy sauce is a bit expensive to use at this amount, I saw a Japanese food content creator (forgot her name) put it in a ziplock bag and then suck the air out so the eggs all are marinated relatively evenly but at a fraction of the liquids needed! I do this since I tend to notice in about 3-4 uses my soy sauce bottle is completely empty.
How do you suck the air out?
@@stephentrash8579a straw. Insert the straw into the ziploc. Close till only the straw hole exists. Keep sicking while you quickly remove the straw and close the zip. Can be done just with your lips too.
@@arnoldhou377 ok thanks
You can also displace the air with water..just put the bag in water and let the air get pushed out then zip it
Great idea!
they taste better when they’ve been marinating for 36-48hrs versus 24hrs. might need to give them a stir or rotate them to make sure they’re marinated all over depending on the container you’re using and how much liquid is in it. they’re delicious as is, with rice and some sesame oil or perilla oil on top, etc.
Or even just putting a piece of a paper towel on top of the eggs helps a lot to avoid the white spots
Ok, serious question: are you meant to eat them cold? Should you heat them up first, or is it just down to personal preference? Thank you!
@@anamariagil2898 I normally eat them cold but with hot/warm rice, so it warms up the egg a little. You could probably warm them up too.
I love quail eggs done this way because you can just pop them in your mouth.
You’re such a human, I love it. Most food or recipe stuffs are so showy and professional, you’re just talking to us like you’re walking a friend through it. Love it
What an odd compliment. You’re such human 😂 like bravo for existing /j /j
u an alien or sum
It was frustrating to watch.
Looks great ☺️
When cooling the eggs, crack the shell as you put it in the cold water. The cold water will cause the egg to shrink and the water will get in between the egg and the shell helping it to peel easily.
For perfect soft boiled eggs drop them into already boiling water, cook 7 minutes, remove and put in bowl of ice and water. Made them last night for my ramen and they were still perfect soft boiled after sitting in the hot ramen for a few minutes. Peel them in the ice water as the water helps separate the shell and rinse smaller shell bits.
Yup. Idk everyone says to start with cold water, I always do already boiling water and basically never have issues with peeling. The only issue is that the raw eggs can sometimes burst if you just drop them in, but it rarely happens if you kinda bob them in and out of the water a couple times before leaving them in.
@@BadMelody. You can temper them by slightly dipping them a few times before leaving them in, but starting cold almost guarantees overcooked green yolks that smell of sulfur, that's an over cooked egg.
You run more of a risk of the egg cracking if you put a cold egg in boiling water. You are supposed to start with placing your eggs in cool water and then when they come to a boil you start timing.
@@tonyawhitten5199 No that pretty much guarantees an over cooked egg, especially if you want a soft boiled egg.
Pricking the bottom allows the air trapped in the eggs to escape, giving you an egg shaped egg, rather than having a large divot in the bottom from the trapped air. It also reduces the greening of the yolk you can get from that air. So perfectly egg shaped eggs with bright yellow yokes.
The fresher the eggs are, the more difficult they will be to peel. It's always best to use older eggs for hard boiling because air gets into the eggs, creating an air pocket, which makes peeling much easier.
Very true.
I made this once as a side for dinner. Now I'm making this once a week because my family can't get enough of these eggs.
you're supposed to use ice water if you want to "shock" the eggs. It causes the cooked egg inside to rapidly contract, loosening the inner membrane a little bit, and stops the cooking process. It does make it a little easier to peel.
You can also put a paper towel on top of your eggs to coat the top of the eggs with the sauce as it marinates.
Hey deviled egg addict here. To help peel your eggs better use OLD eggs. The older the better and we've NEVER had any luck with farm fresh eggs peeling right no matter the age. Ice bath your eggs after they are done boiling then peel under running water. Don't bother with the vinegar it's honestly completely unneeded. My family has also never really bothered with pricking the egg bottoms but it would do the same as a double boiled Chinese tea egg in releasing the membrane from the egg due to allowing the water to enter the shell. Hope these tips help you in your egg boiling. I'm going to defiantly try this recipe out.
Oh man I haven't had devilled eggs since I was a kid, I proper fancy one now lol
There's a science/food culture teacher from Norway who made a cookbook together with some finnish researchers, who did a lot of experiments one eggs, and came to the conclusion that there's no real merit to prodding the bottom of the egg. Iirc, it boiled down to the shell is porous enough for a chicken fetus to get oxygen (pun partially intended), and there's the layer of film that's on the inside of the shell. Water shouldn't penetrate that film, so it won't help loosening the egg from the "egg skin" either.
The book was called "A Pinch of Culinary Science", and had some other entertaining experiments and kitchen myths in it
You should always peel from the polar ends - that is where the air pockets are!!
My husband adds radish, jalapeños & garlic to his, it is soooo good mashed on top of buttered rice 🎉
Well thanks! Yumm😊
buttered rice with this? Man no wonder America is a fat country lol
The cold water is to stop the eggs from cooking any further. You need to have the water boiling before you drop the eggs in, that shocks the membrane away from the white of the egg making it easier to peel. Peeling them under running water also helps them peel easier.
Adding a teaspoon of baking soda to your water helps your eggs peel easier. I also like using a pressure cooker like an instant pot to boil eggs. It works even better than baking soda to help your eggs peel easier.
Thank you for the recipe. I'm going to try this. Have a nice day.
I tried this recipe, and the sugar overpowered the other ingredients IMO. Definitely inspired me to try alterations. Thank you! :)
This sauce is the basic one I make for any Asian dish I make where a dipping sauce is called for. Sometimes I add finely minced ginger and some sesame seed oil. It's truly like a drug :)
This sounds Xtra yummy!❤❤❤
Sounds delicious! Definitely making these soon.
then we're going to add just a pinch of 100% Columbian grade..... "sugar"
I just tried this after seeing this vid. I love eggs and these things are FANTASTIC.
This is my new go to protein snack. I can’t believe how much flavor these have! Major thanks for introducing me to this recipe!
First video of yours that I've watched, instant subscribe.
Love how the dog barks, and everything stops.
Great video!!
Got to try this .. Thanks ! :)
It looks soooo good, thank you! For how much can you store it in the fridge? Can it be canned?
Thanks for the video, that looks very tasty!
You’re a natural at making videos. Good job you have perfect presence.
Yum! I'm trying these tomorrow!
Best way to peel eggs, for future reference, is defo with a teaspoon. Crack the whole egg (after its been cooked ofc) and then start at the top, sticking the teaspoon between the egg and the shell and helter-sceltering down. comes off perfectly every time in one go
Great idea,loved the video,and I have 6 eggs to use! Thank you!!😊
I love eggs!! Btw like the light hearted take! Keep on sharing, much love from Singapore ❤️
Ooooh this looks and sounds amazing!!!! Making some today so I can enjoy tomorrow ❤ Thank you so much for sharing!!! *New Subscriber*
This is the 3rd one of your recipes I have made (2 rein tictok and this one). 3 for 3 excellent.
Awesome! Loves ma eggs! Can't wait to make them. Thanks for the recipe. My mouth was watering watching you enjoy them. Good video.
They look delicious. Im gonna try to make them. Thanks for sharing 😁👍
Just tried them, Delicious! I forgot and they marinated for two days. Thanks for the recipe!!
Looks great man, I'll have to try them!
Nice video,keep up the good work!
Made a batch of this yesterday and excited to try it tomorrow!
Do you know if you can keep using the same marinade for additional eggs?
@@BradyLR I do
Pricking the bottom pops the membrane in the egg & breaks the vacuum seal inside. It can help when peeling them later if your eggs are particularly fresh so you don't lose a bunch of the white stuck to the inside of the shell/membrane.
And putting them in cold water stops the cooking process. They're so hot they'll keep right on cooking past the stage you want them even out of the water.
A spoon really helps with peeling. My husband loves deviled eggs and the spoon trick really made a big difference in ease and speed of prep.
Those eggs look delicious! I have to try that. When I marinate eggs, I'll cover them with a paper towel. It'll absorb the liquid and help the tops that aren't submerged get some coverage.
I cannot wait until the morning to try it.
When you opened the dish straight from the fridge, the eggs floating in the liquid looked like a lovely designer fabric. That’s what I love about Asian cooking. It’s a delight and beauty for your eyes as much as for your stomach. Now this may seem odd. I’m allergic, or highly reactive, to egg yolk. I also keep 4 beautiful & productive chooks ( Tippy, Tappy, Hetty & Betty) so we get 4 eggs a day. Sometimes a little Fart Egg. They are still sub One Year. I’m going to use this recipe as everyone else here loves eggs and Asian food - double win. 🙏 Thank you xxxx
Pricking the egg allows water to enter and seperate the white from the egg membrane that is attached to the shell. I've done it multiple times and it works but you need a relatively sharp needle so the shell doesn't crack too much.
There is an air pocket on the bottom of the egg. Poking a small hole on the bottom of the egg before cooking allows for water circulation between said egg and it’s shell. When you place the eggs in the bowl. You stir the eggs gently in the boiling water for one minute. Pull eggs out after the 6 minute cook and place them in your ice bath and continue to stir for another minute. Then let rest until the eggs come to temperature. This circulation created when stirring is what allows the shells to peel off smoothly while also creating a more centered egg yolk during the cooking process.
I started to make these about 2 years ago when I got hooked on making homemade ramen. I am not Asian I am white af, but everyone kept saying to use ajitama but I liked the recipe for Mayak better so that's what I use. However, I stopped making ramen because it was so high in sodium and just make the mayak now and use Mrs. Taste Shoyu for the soy sauce part of the recipe and they are so damn good.
My mom who doesn't even love eggs and never had mayak just SMELLED the "marinade" and wanted to try it haha and she did and said they were really good.
Anyway this is one of those super simple (cheap) and good recipes I think everyone should try at least once!
I found a very addicting way to make boiled style eggs the easy way by just baking them in cupcake tins. It turns the shell brittle for a very simple peel with them coming out smooth more often. I forget the temps and time but I stopped boiling when I discovered this. Also roll your eggs back and forth to center the yolk before cooking.
Same! I add a little water to keep from getting little brown spots...large eggs, bake at 325° for 30 minutes
That looks so yummy, really amazing! I love that it can be so easily done, I'm writing out the ingredients and I'll give this a try! I'm really looking forward to it. 😊😋🍛
“tastes addictive” ~ perfect.
Could i make this with the egg yolk being completely cooked? I don’t like soft yolk. It looks really good, also does the pepper make it really spicy, or just a little spicy like pepper jelly? Thanks ☺️
thank you! looks super good. 😂
Was the time you gave for boiling the eggs from cold water or starting after water is boiling?
I love these! So simple and delicious, great as is, or me and my son love then with ramen.
How long would you say they last tho? I get scared to make more than 4 at a time 😬😅
I know I’m real late here responding but typically foods are safe for 3 days in fridge as a general rule of thumb. But since this has so much Salt in it in the form of Soy Sauce as well as Sugar, I bet the shelf life is much longer if kept cold in the fridge. Bacteria and other icky things that spoil food don’t do well in such an environment. This is why things that are fermented with salt, salt/sugar/vinegar brined (ie pickling) or dried with salt (like jerky) can last so long because bacteria have a hard time taking over and growing in salt, sugar, vinegar, etc.
It's pricking a hole in the bottom that makes them peel easier and also stood them bursting while cooking
Johnny I'm a fan. That eggs looks so good.
Pricking the more rounded end of the egg lets the air out, which prevents breakage from pressure and removes the depression for a more rounded end. It also let’s water in, making the membrane and shell easier to peel from the egg.
In the Spring, I always end up making a few batches of pickled eggs Using a combination of pickling spices, garlic, vinegar, sugar, and salt. I think you'd like them.
Have you ever soaked the eggs in leftover pickled beet juice? They are so pretty when they are sliced for salads.
@@tonyawhitten5199 no, I have not. I've always been pretty satisfied with my family's recipe that I've never experimented outside of what I'm used to. But that does sound Enticing.
Information which I've noticed almost ALL cooks making videos on social media leave out EVERY SINGLE TIME are two critically important pieces of information for their viewers (who all aspire to make their delicious recipes too):
1. How long can you keep leftovers in the fridge?
2. Can you freeze certain things?
I'm unsure why cooks never think to tell us. Helen at Modern Pepper is EXCELLENT for giving advice on the approximate lifespan of her dishes, freezing suitability etc. I'd never have made jujube tea paste if I hadn't known I could freeze the whole tub; I could never use up a fridge-dwelling tub of fresh paste in a week but in the freezer, well now we're talking. I cook much more when I understand the science and get loads of pro tips. Genuine game changers. Thanks for reading and perhaps considering.
In my experience pricking the eggs allows me to easily peel the egg, i.e., helps the whites to separate from the shell easily and also more importantly prevents the eggs from cracking in the hot water and spilling out which happens with me sometimes when I don't prick them. I also do one other thing to help with the peeling. I always peel my eggs under water or under a running faucet.
One issue when I crack the egg in the center and roll it is I cut it in half like he did with his first egg. I guess I apply to much pressure to get it to crinkle. I find it safer to smash the bottom or crack the bottom and peel there. I don’t split in half that way.
I made them and topped my tonkatsu with them. Absolutely delicious. One question how long are they good for in the fridge? Mine are in a jar with a lid.
What is the name of the cutting board that you are using?
Kenji did a video on why you should alwayas start from hot water, it is the actual secret to easy peeling eggs, and its more consistent as a recipe.
One thing that would make the peeling MUCH easier is to steam the eggs rather than boil them. The ultra-hot steam hitting the eggshell causes the membrane inside between the egg and shell to stick to the shell, rather than the egg. This membrane is what usually binds to both the shell and the egg white and makes the egg hard to peel. It also takes a fraction of the time to cook the egg. I have been doing this for years and in that time I have rarely had a hard-to-peel egg. Pro-tip: when making things where I need to cook cut-up potato, like potato salad, I steam that as well - it takes a fraction of the time, the potatoes cook perfectly and are rarely mushy.
What pots etc do you use to steam eggs or potatoes?
@@B_Ella1269I imagine you just need any pot with a lid and a steamer basket. The type of pot would probably only matter when considering how much of something you're gonna cook.
i had just purchased some whole sichuan pepper and thought i would try it in it cause i didn't have any fresh chili, hope it taste good as it is my first time trying it
I will be trying this recipe 🎉🎉🎉
I like to eat them over white rice for lunch with a little bit of the sauce on top. It’s healthy and easy to make
Thanks for the recipe
No matter how I boil my eggs, I struggle with peeling - saw on TikTok that you can just pop one in a mug or jar and gently shake to loosen most of the shell, and basically slides right off! Works every time
Do you own an instant pot? I used mine to make the “spa eggs” or “sauna eggs” that he showed in another video and they peel very easily (and they’re delicious). They take like 3 hours to cook but only a minute of actual setup. Best for larger batches I suppose
How long can you leave them in the soysauce marinade for?
For the cold water thing, if you shock it with cold water the egg shell then shrink wraps around the egg, in my experience makes it even HARDER to peal
So i put it under cold running water but you crack the top with a spoon. When you do so, the temperature gradient causes cold water to rush into the hot egg cavity which in theory seperstes the egg from the inside from the walls with a thin layer of water. Idk if this is true but its been working for me
That looks so good
Start with cold eggs from the fridge, add the egg to boiling liquid and simmer for 6.5min for soft boil (punch a small pin hole on the fatter end of the egg releases the trapped air inside, so preventing your egg to crack badly), cool cooked eggs in cold water and you will now find peeling then very easy....
I have developed my own technique for shelling soft eggs safely. I take a teaspoon, and push it under the shell, then I use the spoon to pull the shell away. Since the spoon is about the same roundness as the egg, it allows you to separate the shell from the egg without damaging the egg.
Thanks for this! Guna try tomorrow
Light bang sound when slicing means knife needs sharpening 😉
To help peel the eggs place them individually in small bowls containing cold water enough to cover the boiled egg and wait about a minute and a half, then throw away the excess water leaving about 2 in and shake the bowl, it will come off imediately if you waited long enough for it to cool. It's the best trick I've learned in my country. Cheers!
So making them tmr!
I’ve never had an egg like this but they honestly look delicious 😋
Honestly. Truthfully. Im not gonna lie. Seriously.
"I can't be bothered to do that." Well, said, Johnny, well said.
If you want eggs that peel easily, put them in boiling water directly, then into cold water after cooking.
This is the answer.
Always run your eggs under cold water while peeling. The water pressure alone gets in between the shell and the egg and helps to peel it for you but the temperature of the water also helps separate the two
I make large quantities of deviled eggs (3 doz) at a time, so I’ve learned how to get easy peel, attractive hard cooked eggs.
I use an egg cooker (under $20 online). It steams the eggs rather than boil them, and for some reason this works better. This only cooks 6-7 eggs at a time, making a couple hours total, but you don’t have to babysit them. An alarm tells me when they’re done. After they’ve steamed and cooled, I store them overnight in the fridge.
The peel them, roll them gently on the counter to make many fractures in the shell. Then under running water, feel the ends to locate the softer end with the air hole. Begin peeling gently under the water. To pull the shell away from the egg, slide in a teaspoons and tease them apart. Go slowly, and the shell will separate and pull away. Ta da! Perfect eggs.
Does the vinegar in the cooking water for the eggs add anything taste wise?
It looked like you were struggling a little to get the shells off, seemed they broke in very little bits, and the vinegar is probably the reason. It weakens the calcium carbonate of the shell and while you’d think it makes peeling them easier, it actually doesn’t (at least in my experience).
It's supposed to just keep the eggs whites from seeping all over the place if the egg happens to crack, but it won't do anything to help with peeling.
this is the same recipe i use when making asian pickled eggs . but i like to use maple syrup, chilli flakes, sesame seeds and fresh ginger . very delicious over rice ❤
Sounds super good. Does the maple syrup make it sweet? I'm gonna try this my daughters love egg in the ramen and over rice. Finally a recipe that don't have onion & garlic.
no it balances out the saltiness and give it a less granular texture in the mouth. I add it to taste as the same quantity of maple syrup to sugar maybe sweet.
I feel like the internet even intrudes in on my spending. I just bought eggs. As an asian, I'm just excited that I eventually got to a pt in my adult yrs of eating so much rice, when it got gone, I actually missed it. Well, it's Been like that. I'm 41 now. & There's only so much overspending, unhealthy eating out 1 can do. & I actually like most of the food I grew up on. But my fav version of eggs is the garlicy soy sauced omelette kind. Also also the internet can make anything look interesting. So that's what those other Asians on the opposite side of the world are up to & sound like.
Immersing boiled eggs into cold water immediately after cooking, prevents the outside of the yolks from turning grey. It’s easier to shell the eggs by smacking them all over with the back of a teaspoon until all of the shell is has cracks in it.
The Chinese do this with a different combination of spices including star anise and soy sauce. Yum!
You can get exact cooking times for cold med hard boiled egg if your water is at a rolling boil before you put the eggs in. leave the eggs out of the fridge until room temp to prevent the shell from cracking when you put the egg in the water. cold water bath keeps the egg from continuuing to cook from its own internal temp. crack the shell of each as you put it in the cold water. while its cooling in the bath, the water will get in-between the shell and the membrane/egg. when cooled, roll the egg between palm and hard surface to break in a full circle. shell should come off with a couple gentle flicks of the thumb
Never put your eggs into cold water. Always bring the water to a boil first otherwise the shell will stick. And the is what happed to you, i could see you were having a hard time peeling that egg and this is the reason. if you bring the water to a rolling boil first the shell will just slide right off with ease when it's time to peel.
So when you cook and cool your egg, if you place into already boiling water the shell wont stick because of the heat difference basically shocking the egg off. The cooling in ice water does almost the same but at a slightly lesser extent.
So basically on the bottom of the egg is an air pocket between the membrane and the shell, it's used to help the chick hatch. But also salt can pass through that membrane
Hello, if i cant consume sugar for health reasons, what is a suitable replacement ?
Can you use the same batch of marinade for a new batch of eggs?
'I'm gonna make more of these,' spoken like a man after his next fix.
I made these! Yum!
Can you reuse the sauce and keep adding eggs to it ? And if so how many times before goes funky ?.
I love making these eggs, but do you have any ideas for what i could use the leftover marinade for after i've eaten the eggs? It tastes so good that i hate throwing it out.
Reuse the marinade (more eggs, tempeh, pork), i usually do a second batch of eggs. Depending on what you put in and how cold your fridge is you might be able to use it more times but after the second time i personally get the ick so depending on how much there is I either use it to make char siu sauce or soup.
Also i marinade anything in the smallest possible container or ziplock baggies with most of the air pushed out so there's not too much left and i don't feel as bad if i *do* throw it out haha
you can eat or use up the marinade by putting it on top of rice with a fried egg and a little bit of perilla seed oil or sesame oil, cold or warm tofu, soba noodles, toss with stir fried udon noodles, use with stir fried veggies, chicken, beef, etc. also great as a dumpling sauce. can add chili oil, rice vinegar, etc to it also.
Is the leftover marinade useful?
Could you keep using the soy marinade for a few batches of eggs?
is the 6.5 mins counted after the water boils or before you start the fire?