There's something magical about breaking into a perfectly jammy egg, especially when it's been infused with the bold, umami-rich flavors of Korean cuisine.

Today, I'm excited to share my gluten-free adaptation of Mayak eggs (마약계란), often called “addictive eggs" in Korean. By substituting traditional soy sauce with coconut aminos, we maintain the dish's signature flavor while making it accessible to those avoiding gluten.A

Better-For-You Approach
As the founder of Everiday Foods, I'm passionate about creating staple ingredients that don't compromise on health or flavor. Our garlic chili oil, featured in this recipe, exemplifies our commitment to clean eating – it's made with high-quality, wholesome ingredients that enhance your dishes while aligning with a health-conscious lifestyle. Unlike traditional chili oils that might contain preservatives or artificial additives, Everiday's version brings pure, clean heat and robust garlic flavor to every dish it touches.

What Makes These Eggs Special?
The term “mayak" literally translates to “narcotic" in Korean, and while these eggs are completely legal, their name hints at just how addictively delicious they are! The combination of jammy yolks and a savory-sweet marinade creates an irresistible bite that's perfect for breakfast, lunch, or dinner.
Ingredients
For this gluten-free version, you'll need:

• 6 fresh eggs
• 1/3 cup coconut aminos (our gluten-free soy sauce alternative)
• 1/4 cup rice vinegar
• 1 Tbsp sesame oil
• 1/3 cup water
• 1 bird-eye chili, thinly sliced (red or green – optional for heat lovers!)
• 3 scallions, chopped
• 1 Tbsp Everiday garlic chili oil
• 2 cloves of garlic, chopped
• 1 Tbsp toasted sesame seeds

The Perfect Jammy Egg: A Step-by-Step Guide
The key to outstanding mayak eggs lies in achieving that perfect jammy yolk. Here's how to nail it every time:

Start by bringing a large pot of water to a rolling boil.
Timing is crucial:

• For room temperature eggs: 6 minutes
• For cold eggs straight from the fridge: 7 minutes

Pro Tip: I've discovered that letting the eggs come to room temperature before peeling makes the process significantly easier. While this requires a bit more patience, the results are worth it!

The Marinade Magic
While your eggs are cooking, prepare the marinade by combining all remaining ingredients in a bowl. The coconut aminos provide that sought-after umami flavor while keeping the dish gluten-free, and the combination of garlic chili oil and bird-eye chili adds a wonderful depth of heat that can be adjusted to your preference.

Assembly and Waiting Game
Once your eggs are perfectly cooked and peeled, submerge them in the marinade. For the best results, let them rest overnight in the refrigerator. This waiting period allows the eggs to fully absorb the complex flavors of the marinade.

Serving Suggestions
To serve, cut the eggs in half and arrange them over a bowl of steaming rice. Don't forget to drizzle some of that precious marinade over the top – it's liquid gold! The runny yolk will mix with the marinade and rice, creating a heavenly combination of flavors and textures.
These eggs are not just a meal; they're an experience. Whether you're gluten-free by necessity or choice, this version of mayak eggs proves that dietary restrictions don't mean compromising on flavor. Enjoy!

Note: Store any leftover eggs in the marinade in an airtight container in the refrigerator for up to 3 days, though they're usually so delicious they rarely last that long!