super addictive Korean 'drug' eggs

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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Shot on iPhone 13 Pro Max

[Qwerty-wdci]

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

[giselle_cole]

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.

[mochi-amie]

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.

[luci]

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.

[table.]

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

[mommabscrochetkitchen]

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.

[mgmcd]

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.

[alexclark]

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.

[triafrogypsy]

I love quail eggs done this way because you can just pop them in your mouth.

[ShevaSmash]

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.

[ciganyweaverandherperiwink]

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.

[Kitty]

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.

[raze]

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.

[rachel-in-the-]

You should always peel from the polar ends - that is where the air pockets are!!

[isbilen]

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

[The-Yellow-Man]

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!

[MystRunner]

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.

[valerie]

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.

[misslovely]

My husband adds radish, jalapeños & garlic to his, it is soooo good mashed on top of buttered rice 🎉

[andrearc]

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.