I have been going and trying a few different ramen restaurants lately and it has given me a new appreciation for a good soft-boiled egg. If you’re like me and ever go to a ramen restaurant and they serve you a fully cooked hard-boiled egg then you know they’re a bunch of amateurs. When I get served an egg like that, it just makes me regret not making ramen at home. So, I took these feelings with me to the kitchen to make some soft-boiled eggs for myself.

I didn’t plan on making ramen to go with the eggs, that might be for another time. I just wanted some eggs for a side dish or accompaniment to something else. I found a Korean pickled egg recipe called Mayak Gyeran which loosely translates to “drug eggs” because the taste is so addictive. These are true to the name and true to the game because they came out damn tasty. You can definitely slang these on the street, make a name for yourself and take over your hood. But like BIG said, “don’t get high on your own supply” so even if you can’t sell them, share them with your loved ones, build your crew and keep those loyal custees close. Give it a shot, try my recipe below.


6 eggs

1 tsp salt

1 Tbsp rice wine vinegar

¾ cup low sodium soy sauce

¼ cup maggi

½ cup water

2 Tbsp honey

4 garlic cloves, chopped

1 Tbsp Olek Sambal

1 Tbsp black sesame seeds

1 green onion sliced


  1. Place eggs in a pot and fill with cold water to until completely covered. Bring water and eggs to a boil then once water is boiling hard, remove from heat and let sit 6-8 minutes.
  2. Remove eggs to ice water bath to cool and stop cooking. Let cool completely, set aside and/or place in fridge.
  3. In a mixing bowl, add garlic, vinegar, soy sauce, maggi, honey, sambal, green onion and mix together. Taste and adjust seasoning if preferred.
  4. Peel the eggs carefully and place into your preferred air-tight container. Pour the sauce marinade over the eggs and store in the fridge overnight. Flip the eggs at least once to coat if not fully submerged.


Mayak Eggs with Gochujang chicken, radish kimchi salad