Satisfy your cravings with our easy and delicious snack recipes. From sweet treats to savory treats, RecipeShare App has got you covered!

Snack


## Whisking Up Citrus Bliss

The Flourless Orange Cake is more than just a dessert; it's a symphony of flavors that dances on your palate, a nod to culinary innovation and a testament to the versatility of oranges. Bursting with citrusy sweetness, this gluten-free treat is a must-try for both baking beginners and connoisseurs alike.

## Ingredients You Will Need

Let's roll up our sleeves and get down to business. Here's what you need:

### For the cake batter:

- 3 eggs
- 125g caster sugar
- 2 teaspoons baking powder
- 1 unwaxed orange
- A pinch of salt
- 125g ground almonds

### As toppings, you'll need:

- A handful of almonds, roughly sliced
- Icing sugar, for dusting
- Optional: Fruit coulis for a fruity twist

Please note, your oven should be preheated to 180°C (350°F).

## Nutrition Information

In one serving of 100 grams:

- Calories: 380
- Carbohydrate Content: 34.4g
- Cholesterol Content: 80mg
- Fat Content: 22.5g
- Protein Content: 10.7g
- Saturated Fat Content: 2.2g
- Sodium Content: 200mg
- Sugar Content: 30g
- Trans Fat Content: 0g
- Unsaturated Fat Content: 20.3g

## How to Make Flourless Orange Cake

1. Whisk together the eggs and sugar until the mixture takes on a pale hue. This ensures that our cake has a light, spongy texture.
2. Introduce the baking powder, the zest and juice of the orange, the pinch of salt, and the ground almonds to the mixture. Mix well. The smell of fresh oranges should permeate the air.
3. Pour your batter into a 20cm round cake tin lined with nonstick baking paper. In it goes into your preheated oven, and let the magic happen for 55 minutes.
4. After 55 minutes, the cake should be golden on top. To confirm it's done, insert a knife into the center of the cake. If it comes out dry, your cake is ready.
5. To serve, decorate the cake with sliced almonds and a dusting of icing sugar. A dollop of fruit coulis can add a vibrant note to this citrus medley if you fancy.

## Gourmet Tip-Top Tips

- To ensure your cake rises perfectly, make sure your baking powder is fresh.
- For a different taste profile, you could replace the icing sugar with a dusting of cocoa powder or even cinnamon.
- Feel free to play around with the type of nuts used, walnuts or hazelnuts would work well too!

## When Life Gives You Oranges, Make Cake!

Finding it difficult to source unwaxed oranges? You can substitute it with regular oranges - just make sure to give them a good scrub before zesting.

## What's on the Side?

Serve this cake as a sumptuous end to a Mediterranean meal, or pair it with a cup of coffee as a mid-afternoon indulgence. For a special breakfast, try it with Greek yogurt and a drizzle of honey.

## Pondering Over the Flourless Orange Cake

The Flourless Orange Cake truly is a testament to the versatility of baking. Its mix of simplicity, elegance, and intense flavors makes it a standout dessert for all seasons.

## FAQs

### What makes this cake flourless?

This cake is flourless because it uses ground almonds instead of flour. This makes it an excellent choice for those following a gluten-free diet.

### How can I store this cake?

You can store this cake in an airtight container at room temperature for up to 3 days or refrigerate it for up to a week.

### What can I use as a substitute for ground almonds?

You can use other ground nuts like walnuts or hazelnuts as a substitute for ground almonds.

### Can I use orange extract instead of orange zest and juice?

While you could use orange extract, using fresh zest and juice gives the cake a more vibrant and authentic orange flavor.

### Can I freeze this cake?

Yes, this cake freezes well. Just wrap it tightly in plastic wrap and it should keep for up to 3 months.


Whip up this gluten-free Flourless Orange Cake bursting with citrusy sweetness, a must-try for both baking beginners and connoisseurs alike.

Flourless Orange Cake


## The Allure of the Orange Cheesecake

The union of tart oranges and creamy cheese brings forth a symphony of flavors that is the Orange Cheesecake - a delectable masterpiece that intertwines tangy freshness with the indulgent creaminess of the cheesecake. This dessert is a delightful rendition of the classic, bestowing upon it a burst of citrus, leaving a zesty aftertaste that compels you to reach for another slice.

## Ingredients You'll Need

Now, let's get down to brass tacks. Here's what you'll need:

### For the base:

- 70g of butter
- 130g of galette biscuits

### For the filling:

- 3 sheets of gelatine
- 1 unwaxed orange for zesting and juicing, plus additional orange slices for garnish
- 2 eggs
- 75g of caster sugar
- 450g of cream cheese
- 200ml of double cream

## How to Craft Your Orange Cheesecake

## Here's the game plan:

1. Begin by melting the butter over a low heat for the base.
2. Break the galettes into pieces, blitz them in a blender until they're crumbly, and mix these crumbs with the melted butter.
3. On a round serving dish, place a pastry ring with a diameter of 20cm and a height of 3–4cm. Pour in the base mixture, then use a spatula to compact it tightly. Set it in the fridge to cool and set.
4. Moving on to the filling, soak the gelatine sheets in warm water to soften.
5. Zest your orange and chop the zest into tiny pieces.
6. Squeeze the juice out of the same orange and heat this in a small saucepan.
7. Wring out the gelatine sheets, then add them to the heated orange juice, allowing them to dissolve gradually.
8. Separate the yolks from the egg whites. Whisk together the egg yolks, sugar, and orange zest.
9. Incorporate the cream cheese, double cream, and orange juice into the mixture. Continue whisking until it's smooth and even.
10. In a separate bowl, whip the egg whites until soft peaks form. Gently fold this into the orange juice and cheese mixture.
11. Pour this filling into the pastry ring and refrigerate for at least 4 hours, or until it sets.
12. Your Orange Cheesecake is best served chilled, adorned with orange slices on top.

## Nutrition Information

Based on six servings, each serving (roughly 167g) provides:

- Calories: 485 kcal
- Carbohydrates: 27g
- Cholesterol: 153mg
- Fat: 38g
- Protein: 9g
- Saturated Fat: 22g
- Sodium: 352mg
- Sugar: 20g
- Unsaturated Fat: 13g

Please note, these values can vary depending on the specific ingredients used.

## Complementing Your Orange Cheesecake

This dessert is a show-stopper on its own, but if you're wondering what to serve it with, consider a hot beverage like coffee or tea. The warmth and bitterness of these drinks complement the cool and sweet nature of the cheesecake. If you're feeling adventurous, try pairing it with a glass of dessert wine.

## Cheesecake Hacks and Substitutes

Having trouble finding some ingredients? Worry not. Substitute gelatine sheets with 2.5 teaspoons of powdered gelatine. If galette biscuits are out of reach, graham crackers or digestive biscuits work just as well.

## Want to level up your cheesecake game? Always bring your cream cheese to room temperature before using it. This simple trick ensures a smoother filling, free from unwanted lumps.

## FAQs

### How long can I store this cheesecake in the refrigerator?

It can last up to 5 days in the refrigerator if properly covered.

### Can I freeze this Orange Cheesecake?

Yes, you can freeze it for up to 2 months. Just make sure it's well-wrapped to prevent freezer burn.

### Can I use other citrus fruits?

Absolutely! Lemon or lime can be a great substitute, but remember to adjust the sugar accordingly to balance the tartness.

### What can I use instead of a pastry ring?

You can use a springform pan. Just ensure it's the right size for your recipe.

## Summing Up This Citrusy Affair

Creating the Orange Cheesecake is a journey of embracing the unexpected, the fusion of tangy and creamy, and the joy of crafting a dessert that's a conversation starter. It's not just about making a cheesecake - it's about creating a moment that lasts, a memory that lingers, and a dessert that takes the spotlight. So go ahead, let the magic of this zesty cheesecake charm your tastebuds!


Join us as we embark on the journey to create the perfect orange cheesecake, bursting with citrus freshness and creamy goodness.

Orange Cheesecake


<YouTube url="https://www.youtube.com/watch?v=LpdXQf2f41g&pp=ygUUY2hlZiBydiBidXR0ZXJzY290Y2g%3D" />

## Embracing the Sweet Life with Chef RV's Butterscotch Bars

Baking a perfect dessert may sound like a daunting task, especially when it comes to the delicate, tantalizing Butterscotch Bars. But, don't fret! By walking you through Chef RV's tried and tested recipe, we're here to help you bake some delectable gooey goodness.

## Ingredients to Entice Your Sweet Tooth

Before we delve into the baking process, let's gather all the ingredients. Trust me, it's a short list!

- 120g of salted butter
- ¾ cup of brown sugar
- 120g of liquid glucose
- 2 whole eggs
- 2 cups (about 250g) of Bread Flour
- ½ teaspoon of baking powder
- ½ teaspoon of baking soda
- A hearty handful of roasted cashew nuts

That's it! Now, let's get to the fun part - baking.

## Rolling up Your Sleeves for Chef RV's Butterscotch Bars

1. Preheat your oven to 350°F (about 175°C), and prepare two 8 x 8 square pans. Line them with non-stick parchment paper for easy removal of the bars later on.
2. Melt the butter in a casserole over low heat. Add brown sugar to it, aiming for that irresistible molasses content.
3. As the butter and sugar meld together, a heavenly butterscotch aroma will fill your kitchen. When that happens, remove from heat.
4. Stir in the liquid glucose to give your Butterscotch Bars that extra chewiness.
5. In a separate bowl, whisk together the bread flour, baking powder, and baking soda.
6. Incorporate the 2 eggs into the butter-sugar mix. Don't wait for the mixture to cool; life's too short for that!
7. Slowly fold in the flour mix until just combined. Overmixing is a crime in the baking world, so tread carefully.
8. Transfer the dough to your pre-prepared pans, ensuring even distribution.
9. Sprinkle generously with the cashew nuts, pressing them gently into the dough.
10. Bake for 25-28 minutes, until the bars get a golden-brown hue and your house smells like a bakery.
11. And voila! The perfect Butterscotch Bars, crafted with love and simplicity.

## Serving Your Delectable Dessert

The Butterscotch Bars are a versatile dessert that pairs well with a scoop of vanilla ice cream for a richer experience or a hot cup of coffee for an afternoon pick-me-up.

## Nutrition Information

Considering the serving size of about 50g, each serving of this delightful dessert contains approximately 210 calories, 12g of fat, 22g of carbs, and 2g of protein. The cholesterol content stands at around 45mg, while sodium is roughly 130mg per serving.

## Making Chef RV's Butterscotch Bars Your Own

Can't find liquid glucose or roasted cashews? Don't sweat it! You can replace liquid glucose with honey or corn syrup. Meanwhile, any type of nut - walnuts, almonds, or pecans - can substitute the cashews.

## Last Words for the Perfect Butterscotch Bars

Baking is a science, but it's also an art that allows room for creativity

## FAQs

### Can I substitute brown sugar with white sugar?

Yes, you can substitute brown sugar with white sugar. However, keep in mind that brown sugar has a distinct molasses flavor which white sugar doesn't have. So, the taste of your cookies might slightly change.

### Can I use all-purpose flour instead of bread flour?

Yes, you can use all-purpose flour instead of bread flour. However, bread flour has a higher protein content, which can make your cookies chewier.

### What if I don't have liquid glucose?

You can substitute liquid glucose with an equal amount of corn syrup.

### How long can I store these cookies?

These cookies can be stored in an airtight container at room temperature for up to a week.

### Can I freeze the cookie dough for later use?

Yes, you can freeze the cookie dough. Wrap it in plastic wrap and then put it in a ziplock bag. It can be frozen for up to three months.


Embrace the sweet life with Chef RV's Butterscotch Bars. This easy-to-follow recipe brings together the perfect balance of sweet, salty, and nutty flavors.

Chef RV Butterscotch Bars


<YouTube url="https://www.youtube.com/watch?v=KWutcwD9foQ&t=12s&pp=ygUbY2hlZiBydiBiYW5hbmEgY3J1bWJsZSBjYWtl" />

## Unraveling the Charm of Banana Crumble Cake

Banana Crumble Cake, often referred to as the sibling of the classic banana bread, is an enchanting dessert that binds the velvety texture of banana cake with a crusty topping that simply dissolves in your mouth. This tropical symphony of flavors, undoubtedly, pleases your palate in a matter of seconds.

## The Wholesome Ensemble of Ingredients

To recreate this masterpiece in your kitchen, gather the following ingredients:

### For the batter:

Bananas, peeled and ripe, 500g
White Sugar, ¼ cup
Brown Sugar, ½ cup
Vegetable Oil, ½ cup
All-Purpose Flour, 2 cups
Baking Soda, 2 tsp
Salt, ½ tsp
For the crumble, get your hands on:

### For the crumble:

Butter, 125g
All-Purpose Flour, 1 ¼ cup
Sugar, 2 tbsp.
Cinnamon Powder, ½ tsp
Cooking Time: A Brief Overview

Preparation Time: 15 minutes
Cooking Time: 45-55 minutes

## Nailing the Banana Crumble Cake: A Comprehensive Guide

1. Start by preheating your oven to 325F and prepping an 8x8 square pan - coat it with butter or line it with parchment paper.
2. In a mixing bowl, toss in the peeled bananas. It's fine if you don't hit the precise weight, there's always room for a little extra!
3. Next, add the white and brown sugar, the baking soda, and the salt. Hook the paddle attachment onto your stand mixer, beat slowly initially, and gradually crank up the speed until the bananas are properly mashed.
4. Now, add the sifted all-purpose flour and oil, continuing to mix until just combined.
5. Time for the crumble! In another bowl, combine the all-purpose flour, cinnamon, sugar, and room-temperature butter. Using your hands, combine the ingredients until they form a crumbly texture.
6. Pour the batter into the prepped pan, spreading it evenly. Cover the batter with the crumble until completely covered and press it lightly to ensure it stays intact.
7. Bake for about 45-55 minutes or until firm to the touch.
8. Allow the cake to cool a bit before loosening the sides and removing it from the pan. Flip it onto a chopping board then invert again using another board.

## On-the-Spot Nutrition Breakdown

Given the ingredients mentioned, here's a detailed breakdown of nutritional information per serving (assuming the cake is cut into 10 equal servings, approximately 150g per serving):

- Calories: 450
- Fat: 18g
- Saturated Fat: 7g
- Sodium: 350mg
- Carbohydrates: 70g
- Fiber: 3g
- Sugar: 30g
- Protein: 5g

Bear in mind that nutritional values may vary slightly based on the exact quantities used.

## Crafting the Perfect Plate

To elevate your dessert experience, pair the Banana Crumble Cake with a cup of your favorite coffee. It complements the cake's rich flavors, balancing the sweetness and adding an edge to your culinary adventure.

## The Holy Grail of Substitutes

In case you're missing some ingredients or want to experiment, here are a few handy substitutions:

- For overripe bananas, you can microwave regular bananas for 30 seconds or leave them in a warm room until they ripen.
- For brown sugar, try using raw or turbinado sugar.
- If you're out of vegetable oil, applesauce or melted coconut oil are good alternatives.
- For all-purpose flour, a blend of whole wheat and white flour can work.
- If you're looking for a less fatty option to butter, margarine is a fair substitute.

## Crumbly Wisdom: Tips and Tricks

To maximize your Banana Crumble Cake experience, remember these useful tips:

- Use overripe bananas for the best flavor, but avoid ones that smell bad.
- For a unique twist, refrigerate the cake overnight and consume the next day - a technique recommended by Chef RV.

## Answering Your Burning Questions

### How can I make my crumble topping crunchier?

Try adding a handful of chopped nuts or oats to the crumble mix. It'll add extra crunch and a hint of earthiness.

### Can I freeze the Banana Crumble Cake?

Absolutely! This cake freezes well. Just make sure to wrap it tightly to prevent freezer burn.

### What can I serve with Banana Crumble Cake besides coffee?

You can serve it with a scoop of vanilla ice cream or a dollop of whipped cream. For a healthier option, a side of fresh fruit salad works wonders.

### Can I use bananas that are not overripe?

While it's possible, overripe bananas will give a sweeter and deeper flavor. If you're in a pinch, the microwave trick can quickly ripen your bananas.

## A Sweet Farewell to Our Banana Crumble Journey

And there we have it! An easy, delectable Banana Crumble Cake recipe that you can master and impress your loved ones with. Remember, baking is an art - feel free to add your unique touch and experiment. Happy baking!

You can watch Chef RV's YouTube clip [here](https://www.youtube.com/watch?v=KWutcwD9foQ).


Learn to bake the delicious Banana Crumble Cake with this easy-to-follow recipe. Made with ripe bananas and a crunchy crumble, this cake is sure to impress.

Chef RV Banana Crumble Cake


## A Taste of the Unexpected: Pistachio Cheesecake

Pistachios, with their vibrant green hue and unique, slightly sweet taste, create a tantalizing twist in the classic cheesecake recipe. Their naturally buttery flavor perfectly complements the rich, smooth cream cheese, resulting in a sublime dessert that's sure to impress at any gathering. Let's dive into the world of Pistachio Cheesecake, where the unexpected becomes the unforgettable.

## Unveiling the Ingredients

The secret to the perfect Pistachio Cheesecake lies in the ingredients. Each plays a vital role, coming together in perfect harmony to create a dessert like no other. Here's what you need:

### Pistachio Graham Cracker Crust

- 180 grams of graham crackers (about 12 full crackers)
- 62.5 grams of pistachio nuts (1/2 cup)
- 37 grams of granulated sugar (3 tbsp)
- 85 grams of unsalted butter, melted (6 tbsp)

### Pistachio Paste

- 250 grams of shelled pistachios\* (2 cups)
- Water (4 tbsp or more as needed)

### Pistachio Cheesecake Batter

- 907 grams of softened cream cheese (equivalent to 4 packages of 8 oz.)
- 250 grams of granulated sugar (1 1/4 cup)
- 120 grams of room temp sour cream (1/2 cup)
- 1 cup of pistachio paste
- 1/4 tsp of almond extract
- 1 tbsp of vanilla extract
- 4 large eggs at room temperature

### Pistachio Ganache

- 120 grams of white chocolate (scant 3/4 cup of chopped chocolate)
- 60 ml of heavy cream (1/4 cup)
- 45 grams of pistachio paste (3 tbsp)

Please note, the starred pistachios are ideally unsalted. If salted ones are all you've got in the pantry, just make sure to remove any additional salt from the recipe.

## Unlocking the Nutty Magic: The Recipe

1. Kick things off by preheating your oven to 350°F (175°C). While it's heating, get down to business with your crust. Blitz the graham crackers and pistachios in a food processor until you have a fine, sandy texture. Mix in the sugar, then drizzle in the melted butter and give it another quick whizz.
2. Press this deliciously crumbly mixture into the bottom of a 9-inch springform pan and let it take a quick trip to the oven for about 10 minutes. You're aiming for a lightly toasted and fragrant crust.
3. Meanwhile, work on your pistachio paste. Process the pistachios in a blender or food processor until they transform into a thick paste. Add water as needed to help it along. Remember, the smoother, the better!
4. Now, on to the cheesecake batter. In a large mixing bowl, beat the cream cheese until smooth, then gradually add the sugar, beating until well combined. Mix in the sour cream, pistachio paste, almond extract, and vanilla extract.
5. Next, you'll want to incorporate the eggs, one at a time, beating just enough to blend after each addition. Resist the urge to overbeat – we're not looking for a lot of air in our batter.
6. Pour this divine, creamy concoction over the crust and smooth the top. Bake until the edges are set but the center jiggles slightly. This should take about an hour.
7. Cool the cheesecake in the oven with the door slightly ajar. Once it's reached room temperature, chill it in the fridge for at least 8 hours or, better yet, overnight.
8. Finally, it's ganache time! Melt the white chocolate and heavy cream together, then stir in the pistachio paste. Pour this lush green mixture over your cheesecake and spread it evenly.
9. Now, savor the fruits (or should I say, nuts?) of your labor with a slice of this creamy, nutty delight!

## Nutritional Nuggets

While this Pistachio Cheesecake is a treat, it also packs in some nutritional perks. A single serving (approximately 150 grams) delivers:

- Calories: 457 kcal
- Carbohydrates: 39 grams
- Protein: 8 grams
- Fat: 31 grams (Saturated Fat: 16 grams)
- Cholesterol: 115 mg
- Sodium: 324 mg
- Fiber: 1 gram
- Sugar: 28 grams

Please remember these values are estimates and consume everything in moderation!

## Serving Suggestion & Perfect Pairings

This Pistachio Cheesecake is a showstopper on its own, but for an extra special touch, why not serve it with a drizzle of dark chocolate ganache or a scoop of vanilla ice cream? Its creamy and nutty flavors also pair beautifully with a cup of strong coffee or a glass of sweet dessert wine. It's all about balance, after all!

## The Nitty-Gritty of Baking: Tips & Tricks

- Use room-temperature ingredients: This ensures even mixing and a smoother batter.
- Don’t overmix the batter: Overmixing can incorporate too much air, leading to cracks in the cheesecake.
- Water bath: Baking your cheesecake in a water bath can help prevent cracking and create a creamier texture.
- Be patient: Allow the cheesecake to cool slowly and fully set in the fridge before serving.

## Alternative Ingredients

Can't find pistachios? Almonds or cashews make a good substitute. Similarly, you can replace sour cream with Greek yogurt for a tangy twist.

## FAQs

### Can I use store-bought pistachio paste?

Absolutely! While making your own ensures fresh and vibrant flavors, store-bought will work in a pinch.

### How do I store leftover cheesecake?

Store it in the fridge, covered, for up to a week. Or, wrap slices individually and freeze them for a last-minute dessert.

### Can I use a different type of crust?

Sure thing! A crust made from shortbread cookies or even Oreo cookies could add an interesting twist.

### What if my cheesecake cracks?

Don’t sweat it! It's a common issue and doesn't affect the taste. The pistachio ganache topping will cover minor cracks.

### Can I make this cheesecake gluten-free?

Absolutely! Simply swap out the graham crackers for a gluten-free variety.

## The Last Crumb: A Closing Note

Life's too short for bland desserts. This Pistachio Cheesecake, with its creamy, nutty goodness, brings an exciting twist to your dessert repertoire. Now that you have the recipe in your hands, it's time to preheat the oven and get cracking... or should I say, pistachio-ing!


Unleash your culinary skills with this decadent Pistachio Cheesecake recipe! Nutty, creamy, and irresistibly delicious – perfect for any occasion!

Pistachio Cheesecake


## What are Mayak Eggs

Mayak Eggs, or Korean Marinated Eggs, are a popular street food in South Korea. They are called "mayak" because of their addictive taste, which is derived from the combination of soy sauce, garlic, green onions, and a touch of sweetness. Mayak Eggs are perfect as a snack, side dish, or even as a topping for rice bowls and ramen.

## Ingredients to make Mayak Eggs

To make Marinated Mayak Eggs, you'll need the following ingredients:

- 8 large eggs
- 120g soy sauce
- 4 tbsp water
- 2 tbsp sugar
- 1 tbsp mirin
- 4 garlic cloves, minced
- 2 green onions, chopped
- 1 tsp Korean red pepper flakes (optional)

## Ingredient Substitutes

If you cannot find some of these ingredients, you can use the following substitutes:

- Mirin: You can replace mirin with a mix of 1 tbsp rice vinegar and 1 tsp sugar.
- Korean red pepper flakes: Use regular red pepper flakes or a pinch of cayenne pepper.
- Preparation and Cooking Time

## Step-by-Step Recipe

1. Boil the eggs: Bring a large pot of water to a boil. Gently lower the eggs into the boiling water and cook for 6-7 minutes for a soft yolk, or 9-10 minutes for a hard yolk. Remove the eggs from the water and place them in an ice bath to stop the cooking process. Peel the eggs and set aside.

2. Prepare the marinade: In a medium-sized bowl, combine the soy sauce, water, sugar, mirin, minced garlic, chopped green onions, and red pepper flakes (if using). Stir until the sugar has dissolved.

3. Marinate the eggs: Place the peeled eggs in a resealable plastic bag or a container with a tight-fitting lid. Pour the marinade over the eggs, making sure they are completely submerged. Marinate the eggs in the refrigerator for at least 4 hours, but preferably overnight for the best flavor.

4. Serve: Remove the eggs from the marinade and cut them in half. Enjoy the Mayak Eggs as a snack or as a side dish with rice, ramen, or your favorite Korean dish.

## Nutrition Information

Per serving (1 egg):

- Calories: 116
- Fat: 6g
- Carbohydrates: 7g
- Protein: 8g

## Final Thoughts

Marinated Mayak Eggs are an addictive and flavorful Korean dish that can be easily made at home with simple ingredients. With their savory and slightly sweet taste, they're perfect as a snack, side dish, or topping for your favorite dishes. Plus, by using the ingredient substitutes provided, you can enjoy these delectable eggs even if you don't have access to all the traditional ingredients. Give Mayak Eggs a try and experience the addictively delicious taste for yourself!

## FAQs

### What are Mayak Eggs?

Mayak Eggs are Korean marinated eggs, known for their addictive taste. They are a popular street food in South Korea and often served as a snack, side dish, or topping for rice bowls and ramen.

### How long do Marinated Mayak Eggs last in the fridge?

Marinated Mayak Eggs can last up to 5 days in the refrigerator. Make sure to store them in an airtight container or a resealable plastic bag to keep them fresh.

### Can I use regular red pepper flakes instead of Korean red pepper flakes?

Yes, you can substitute regular red pepper flakes or a pinch of cayenne pepper for Korean red pepper flakes. Keep in mind that the heat level may vary slightly, so adjust according to your taste preferences.

### Can I make this recipe with fewer eggs?

Yes, you can adjust the recipe to accommodate fewer eggs. Simply reduce the marinade ingredients proportionally, and make sure the eggs are fully submerged in the marinade.

### Are Mayak Eggs suitable for vegetarians?

Yes, Mayak Eggs are suitable for vegetarians as long as they consume eggs. However, they are not suitable for vegans, as they contain eggs.


Dive into the world of Marinated Mayak Eggs with this comprehensive guide, featuring ingredient substitutes, nutrition info, and step-by-step instructions

Snack Recipes

Flourless Orange Cake

Orange Cheesecake

Chef RV Butterscotch Bars

Chef RV Banana Crumble Cake

Pistachio Cheesecake

Marinated Mayak Eggs