Korean Sauna Eggs
Recipe by Amy + Jacky | PressureCookRecipes.com
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.
Ingredients
- 8 cups (2L) cold water
- 6 large eggs
Equipment
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
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.
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Nutrition
Calories: 63kcal | Carbohydrates: 1g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 164mg | Sodium: 78mg | Potassium: 61mg | Sugar: 1g | Vitamin A: 238IU | Calcium: 34mg | Iron: 1mg