Mayak Eggs (Korean Marinated Soft-Boiled Eggs)

Getting the yolk right: The two things that decide the yolk are the egg's starting temperature and the water. Cold eggs lowered into already-boiling water give the most consistent result. At 6 1/2 minutes you get a runny yolk, at 7 minutes a jammy one, and at 8 to 9 minutes a mostly set yolk. If your eggs are medium, cut about 30 seconds; for extra-large, add about 30 seconds. Stoves and pots differ, so cook one test egg first if you want to be sure. Marinating also keeps changing the yolk: after a day or two in the sauce it firms up slightly and tastes cured, so a slightly runnier egg at the start still works well.

If the eggs taste too salty: The longer the eggs sit in the sauce, the saltier they get. If the first batch is too salty for you, dilute the marinade with 2 to 3 tbsp more water next time, or take the eggs out after 8 to 12 hours. Serving them over plain rice or noodles also balances the salt. Soy sauces differ a lot in saltiness, so taste the marinade before you pour it; it should taste quite salty and a little sweet, like a strong dipping sauce, because the egg whites dilute it.

If peeling goes badly: Very fresh eggs are harder to peel than eggs that are a week or two old. Starting in boiling water, a full 5-minute ice bath and peeling under running water all help. If an egg tears, it is still fine to eat; marinate it anyway, though the sauce will soak into the torn spot faster.

Spice level: Mild as written, with only a little heat from the chili. For no heat, leave out the chili and gochugaru. For a lot of heat, use Thai chilies or add 1 to 2 tsp of gochugaru. A spoonful of gochujang (Korean chili paste) stirred into the marinade makes it spicy-sweet and thicker, but it also darkens the sauce.

Ingredient swaps: No rice syrup? Use honey or extra sugar. No scallions? Use chives or the green tops of leeks. If you cannot find Korean chilies, jalapenos work well. A teaspoon of rice vinegar adds a little tang, and 1 tbsp of mirin can replace 1 tbsp of the water.

Dietary notes: Eggs are vegetarian, but read the labels on your soy sauce and any gochujang or other add-ins for fish or seafood ingredients. Soy sauce usually contains wheat, so for a gluten-free version use tamari or a soy sauce labeled gluten-free, and check the label for wheat and barley. Skip the honey if you avoid animal products, although the eggs themselves are not vegan.

Food safety and storage: Mayak eggs have a soft yolk and must stay in the fridge, not at room temperature. Keep them at 40 F (4 C) or below, covered and fully submerged, and eat them within 3 to 4 days. Do not leave them out for more than 2 hours. Because the yolk is not fully cooked, people who are pregnant, elderly, very young or immunocompromised should cook the eggs to a firm yolk (about 10 to 11 minutes) or skip them. Throw the eggs away if the marinade smells sour or the whites look slimy. Do not reuse the marinade for a new batch of eggs. Freezing is not recommended, because the whites turn rubbery.

How to serve them: The classic way is a few eggs over a bowl of hot rice with a spoonful of the marinade, a drizzle of sesame oil and some crumbled roasted seaweed (gim). They are also good in a bowl of instant ramen or noodles, sliced onto avocado toast, or packed in a lunchbox with Kimbap. At a Korean-style meal they sit next to rice, soup and other banchan, such as Korean Spinach Side Dish or Korean Cucumber Salad. They also work on top of Bibimbap or Kimchi Fried Rice in place of a fried egg.

Variations: For a sweeter version, add 1 tbsp more sugar or a spoonful of rice syrup. For a more savory version, use a bit less water and add a pinch of black pepper. Some cooks add a slice of ginger to the marinade. For a milder, family-friendly batch, leave out the chili and use only 2 cloves of garlic.