Korean Marinated Eggs (Mayak Eggs) - CJ Eats Recipes (2025)

FAQs

How long do mayak eggs last? ›

How long do Mayak eggs last? The marinated eggs can be stored in the fridge for 3-4 days. Take note, however, that the longer they sit in soy sauce, the saltier it gets. The taste may vary as days go by.

Make a Small Batch of Marinade

The eggs are ready in 2 hours but taste better if marinated overnight. However, it's a good idea to transfer the eggs to a clean airtight container the next day otherwise they will be too salty. They are good for 2-3 days refrigerated.

Egg marinade can be reused but it will lose its potency over time. Keep it stored for up to 1 week and boil it for 2-3 minutes before reusing. You can also use it to flavor stir-fries or to sauté veggies or proteins.

Did you know you can boil eggs ahead of time and marinate them in the fridge up to 3 days and your egg yolks will become more jammy and flavorful? Some say you can do 4 days but I personally would not take the risk as if you marinate eggs for too long, it may become rubbery or go bad.

Storage Tips. Store leftover Mayak eggs in an airtight container with the marinade in the fridge for up to 7 days. I don't recommend saving leftover marinade to marinate another batch of eggs since the flavors won't be the same, and it may go bad.

The eggs are eaten cold, they do not need to be reheated. 4. Chili peppers – use the big ones (in Korea, we use Cheongyang chili peppers) which are milder. The small and spicier chili peppers are not appropriate to make mayak eggs unless you want your marinade and sauce extremely spicy.

The literal translation for mayak gyeran is “drug eggs” because of their addictiveness! These make such a great addition to the weekly meal prep line up because how easy they are to make and last in the fridge for about 5 days.

Cover and refrigerate immediately. Use within 3 to 4 months. Always store in the refrigerator. Use a clean tool to remove eggs from the brine.

However, if you really want to reuse the marinade for another batch of eggs, we recommend using it within 5 days of making the marinade and only using it once more. Every time the marinade is used, the flavor becomes more diluted.

What kind of egg is in ramen? ›

What Are Ramen Eggs? Ramen eggs are Japanese soft-boiled eggs marinated in a sweetened soy sauce mixture and served as a ramen topping. In Japan, ramen eggs are called ajitsuke tamago or ajitama. “Aji means taste, and tama means ball (or egg), so the literal translation is taste-ball,” Yamashita says.

If some of the marinade is to be used as a sauce on the cooked food, reserve a portion of the marinade before putting raw meat or poultry in it. However, if the marinade used on raw meat or poultry is to be reused, make sure to let it come to a boil first to destroy any harmful bacteria.

The FDA recommends consuming hard-boiled eggs within a week, and two weeks is well past that deadline. Since spoiled hard-boiled eggs can make you sick, it's best to be safe and toss out any leftover hard-boiled eggs that have been in the fridge for more than one week.

If the egg sinks to the bottom and lays on its side, it should be fresh and ready to eat. If it floats all the way to the top, the egg may be spoiled.

Combine soy sauce, mirin, and sake in a medium saucepan. Simmer over medium high heat for 2 minutes and remove from the heat to let cool. Shock the eggs in ice water until completely cooled and remove the shell. In a bowl or container, place in the eggs and pour over the cooled marinade.

Pour the miso mixture over the top of eggs. If necessary, weight to keep them fully submerged. Once cool, cover the eggs and store them in the fridge. Leave for at least 4 days before eating, and use within 4 weeks.

In general, all pickled eggs can last up to four months in the refrigerator before experiencing decreased quality. Keep in mind that eggs may be safe to eat after that time, but they're not likely to be as tasty as when you first bought them.

In the fridge, shakshuka will last for 3-4 days. Simply store it in an airtight container as soon as it has cooled. As such, you and your family will have plenty of time to enjoy it.

If small eggs are used, 1 to 2 weeks are usually allowed for seasoning to occur. Medium or large eggs may require 2 to 4 weeks to become well seasoned. Use the eggs within 3 to 4 months for best quality.