Mayak Eggs
Korean marinated soft-boiled eggs, jammy and addictive enough to explain the name.
Ingredients
- 500ml cola
- 1 handful garlic cloves
- 10-12 eggs
- 3 king oyster mushrooms
- 200ml soy sauce
- 50ml fish sauce
- Sweetener, optional (100ml corn syrup or sugar)
- Diced avocado
- Chopped chives or green onions, red chili peppers, chopped onion, and toasted sesame seeds, to garnish
Instructions
Pressure cook the cola, garlic, eggs, and king oyster mushrooms on Multi-Cook (High Pressure) for 1 minute. For a more set yolk, cook for 3 minutes instead.
As soon as the timer ends, do a quick release right away – don’t let it release naturally.
Transfer the eggs straight into an ice bath. While they’re still in the water, gently tap them against the bowl to crack the shells, then peel underwater for the cleanest result.
Mix the reserved cola-garlic liquid with the soy sauce, fish sauce, and sweetener to make the marinade.
Add the peeled eggs, king oyster mushrooms, and diced avocado to the marinade, and garnish with chives, chili peppers, chopped onion, and sesame seeds.
Marinate in the fridge for at least 4-6 hours before serving.
Tip. Do a quick release immediately once the timer ends – letting it release naturally will overcook the yolks.
