Korean Sauna Eggs
These unique eggs are similar to hard boiled eggs but when you crack open the egg shell, the egg is already brown on the inside without the use of marinades or sauces.
Ingredients
- 5 large eggs, straight from fridge
- 2 cups (16 oz/ 473 ml) water
- 2 tsp (12 g) table salt
Instructions
- Add water and salt into your Instant Pot. Place steamer rack trivet into your pot. Put eggs on top of the trivet, making sure to keep them to a single layer.
- Seal your Instant Pot. Set it to cook on high pressure for 2 hours.
- When your eggs are done cooking, do a quick release on your Instant Pot. Immediately place the eggs in an ice bath. Once cooled, peel eggs and enjoy. Store eggs in the fridge. I recommend waiting to peel them until you are ready to eat. You can store these eggs about the same lengh of time you can store hard boiled eggs.
Notes
- Once they are done cooking, you need to do a quick release so you can get your eggs out and into an ice bath. This stops the eggs from overcooking and makes them easy to peel.
- The number of eggs doesn't change the water or salt amount. You can do just a few or several. You just can't do more than a single layer of eggs.
- The nutrition provided is for the eggs only as it is difficult to determine the amount of salt that is absorbed into the eggs. The net carb should actually be 0.6 but the nutrition calculator is unable to display lower than 1 which is why you see 1 as the value.
Serving: 1egg, Calories: 78kcal, Carbohydrates: 0.6g, Protein: 6g, Fat: 5g, Saturated Fat: 2g, Sodium: 62mg, Sugar: 0.6g, NET CARBS: 1
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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