4.5 from 6 votes
How to Make Korean Sauna Style Eggs with a Slow Cooker
Slow cooker eggs! - Korean baked eggs in a crockpot
Prep Time
2 hrs
Cook Time
6 hrs
Total Time
8 hrs
Servings: 6
Calories: 62 kcal
Course:
Snacks
Cuisine:
Korean
Ingredients
- 6 extra large eggs , you can use whatever size of eggs you like
- 1/2 cup water
- 1/2 tsp fine salt
Instructions
- Gently clean the eggs in cold tap water (scrub a little bit if there’s any dirt on the shells) and leave the eggs out at room temperature for 2 hours. (This is to prevent egg shells cracking during cooking.)
- Dissolve the salt (1/2 tsp) in the water (1/2 cup).
- After two hours, put the eggs into the slow cooker and pour the salt water (from step 2) onto the eggs. Cook the eggs for 6 hours on a low heat setting. Do not open the lid.
- Cool down the eggs (at room temperature or by running cold tap water on them) before serving. Serve the eggs with some salt (only if you want it). Enjoy!
Cup of Yum
Nutrition Information
Calories
62kcal
(3%)
Protein
5g
(10%)
Fat
4g
(6%)
Saturated Fat
1g
(5%)
Cholesterol
163mg
(54%)
Sodium
257mg
(11%)
Potassium
60mg
(2%)
Vitamin A
240IU
(5%)
Calcium
25mg
(3%)
Iron
0.8mg
(4%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 62
% Daily Value*
| Calories | 62kcal | 3% |
| Protein | 5g | 10% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 163mg | 54% |
| Sodium | 257mg | 11% |
| Potassium | 60mg | 1% |
| Vitamin A | 240IU | 5% |
| Calcium | 25mg | 3% |
| Iron | 0.8mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.