Step-by-Step Guide on how to make Korean Sauna Eggs. Roasted nutty eggs with creamier yolk. Instant Pot sauna eggs are a unique alternative to regular hard boiled eggs. An easy tasty snack, breakfast, side dish, or party appetizer.
Korean Sauna Eggs (찜질방 달걀) is a unique type of long-cooked Hard Boiled Eggs. The eggs undergo a Maillard reaction during the long cooking process. Which allows the eggs to develop a unique taste and color.
These sauna eggs are popular snacks in Korea. It’s common to find them in Korean sauna spas (JjimJilBang; 찜질방) – as you might have seen in Korean dramas or TV shows.
Pressure cookers are great for making Korean sauna eggs because they’ll cut short hours of cooking time.
Sidenote: Korean sauna eggs are not the same as Japanese Onsen Tamago (aka ‘”hot spring eggs”).
Korean sauna eggs have a strong roasted, nutty flavor and aroma. It has developed a very unique and complex toasted taste. The roasted taste gives the hard boiled egg extra character.
Egg Yolk: tastes a bit like salted egg yolk – rich, savory, creamier than regular hard boiled egg yolk
Egg White: smooth, satisfying chew, it’s chewier than regular hard boiled eggs, but not rubbery or chalky; strong distinctly toasted flavor and aroma.
Why are sauna eggs brown?
Sauna eggs are brown because of maillard reaction. During the cooking process, the egg whites turn brown, and it tastes “browned” or roasted/toasty.
As you’ll see from our experiment below, the longer the eggs are pressure cooked, the darker the brown color, and the stronger the roasted flavors and aroma.
Experiment #1: To Salt or Not to Salt?
Salt is often added to the water when cooking Korean Sauna Eggs. With our curious minds, we need to find out if the salt makes a difference in taste and texture using this Instant Pot method.
So, for our first batch of testing, we tested using Salt Water vs. Regular Water to pressure cook the eggs. Then examine if the salt makes a difference in the sauna eggs. If so, does the salt makes it taste better or not?
Right Instant Pot – With Salt:
Water: 4 cups (1L) of cold water
Salt: 1 tablespoon (17g) of kosher salt
Left Instant Pot – No Salt:
Water: 4 cups (1L) of cold water
Experiment Note: One of the egg’s shells cracked likely because the temperature rose too quickly and the shell initially had some hairline cracks. Using more water or eggs can slow down the sudden temperature change.
Texture: 3hr to 4hr eggs’ white have similar chewy textures. The chewiness only increases a bit with a longer cooking time. The egg yolk begin to develop a slight creaminess between 3hr to 3.5hr mark.
Flavors and Aroma: the roasted nuttiness becomes a lot more noticeable after the 2.5 hours mark. The sauna eggs begin to have a strong roasted flavor profile and aroma after the 3 hours mark.
Conclusion: Under this experiment’s conditions, pressure cook large eggs on High Pressure for 3 hours to 3.5 hours yields the best tasting sauna eggs. We both enjoyed the 3.5 Hours Sauna Eggs the most.
Step-by-Step Guide: How to Make Korean Sauna Eggs in Instant Pot
What you need to make Instant Pot Korean Sauna Eggs are water and eggs! That’s it!
With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position.
How Long to Cook Sauna Eggs in Instant Pot
Pressure Cooking Method: Pressure Cook at High Pressure for 2 hours to 4 hours, then Quick Release
Amy + Jacky’s Tips! Pressure cooking the eggs for 2 to 4 hours is not a typo! The best pressure cooking time depends on how roasted and nutty you like your sauna eggs. The longer you cook the eggs, the more roasted flavor they have. For reference, See Our Experiment Results to find which version best suits your taste.
Step-by-Step Guide on how to make Korean Sauna Eggs. Roasted nutty Instant Pot sauna eggs with a creamier yolk. Unique alternative to regular hard boiled eggs. An easy, tasty snack, breakfast, side dish, or party appetizer.
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!
Can I cook more eggs? Yes! You can pressure cook as many eggs as you like, as long as the eggs are more than 90% submerged in the water.How to Quick Release: After pressure cooking is done, immediately & carefully turn Venting Knob to Venting Position to release the pressure.Rate Amy + Jacky's Recipe: If you've tried our recipe, rate the recipe in the Comments section. Thank you!
Course: Appetizer, Side Dish, Snack
Cuisine: Asian, Korean
Keyword: instant pot sauna eggs, korean sauna eggs, korean sauna eggs instant pot, sauna eggs, sauna eggs instant pot
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