Korean Sauna Eggs
User Reviews
5
Korean Sauna Eggs
Description
Korean Sauna Eggs involve placing large eggs in cold water inside an Instant Pot and pressure cooking them on high pressure from 2 up to 4 hours. The extended cooking times transform the eggs beyond conventional hard-boiling, imparting a distinct roasted and nutty taste while softly cooking the egg whites and yolks. After cooking, quick releasing the pressure and cooling the eggs in ice water helps in easy peeling.
The recipe emphasizes testing varied cooking durations to find the preferred roastiness and texture level, as longer pressure cooking produces more pronounced roasted flavors. These eggs are served halved and seasoned simply with salt, highlighting their rich, mellow taste without additional heavy seasoning.
They offer an interesting approach to egg preparation, suited for those looking to explore uncommon cooking techniques and flavors beyond standard boiling or poaching. The use of the Instant Pot pressure cooker lends convenience and consistent temperature control for this process.
The notes clarify that any quantity of eggs can be cooked as long as they are fully submerged in water, and demonstrate how to quick release pressure safely. Rating the recipe from experience is encouraged.
Ingredients
- 8 cups (2L) water cold
- 6 egg large
Instructions
- Add Water and Eggs in Instant Pot: Add 8 cups (2L) cold water and trivet in Instant Pot. Add 6 large eggs in Instant Pot.
- Pressure Cook Eggs: With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure Cook at High Pressure for 2 hours to 4 hours, then carefully Quick Release. When Floating Valve drops, open the lid carefully.Amy + Jacky's Tip! Pressure cooking for 2 to 4 hours is not a typo! The best cooking time depends on how roasted and nutty you like the sauna eggs. The longer you cook the eggs, the more roasted flavor and aroma they have. Test to find the timing that best suits your taste. (See Experiment Results Above)
- Serve: Set aside Sauna eggs. Wait until it cools down a bit or place them in a bowl of cold/ice water to quickly cool them off. Remove shells, cut eggs in half, season sauna eggs with a pinch of salt, then enjoy!
Notes
- Ensure eggs are fully submerged in water to cook evenly during pressure cooking.
- Quick release pressure by carefully turning the venting knob immediately after cooking completes to avoid overcooking.
- Egg cooking time from 2 to 4 hours can be adjusted to achieve preferred roasted flavor intensity and texture.
- Cool eggs quickly in ice water or allow to cool slightly before peeling to facilitate shell removal.
- You can cook larger batches of eggs simultaneously as long as they fit submerged in the pot.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 63 kcal
% Daily Value*
| Calories | 63kcal | 3% |
| Carbohydrates | 1g | 0% |
| Protein | 6g | 12% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 164mg | 55% |
| Sodium | 78mg | 3% |
| Potassium | 61mg | 1% |
| Sugar | 1g | 2% |
| Vitamin A | 238IU | 5% |
| Calcium | 34mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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