Korean sauna eggs

I’ve never even heard of Korean Sauna eggs until I joined a pressure cooker group on Facebook. Now I cannot get enough!

I’ve always been a fan of eggs. I any shape and form. For the longest time I have been toying about which type of egg could be my favourite: soft scrambled eggs or beautifully poached. Even a fried egg has a place – crispy bottom, runny yolk… Perfect with a slice of gammon and skinny fries!

Then I learnt about Korean sauna eggs. I must admit, as much as I love eggs, them being hardboiled is my least go-to. Except for devilled eggs of course!

Korean sauna eggs are hardboiled.

For hours.

In a pressure cooker.

Let that sink in for a minute… One would think that eggs cooked for that long will have a blue-grey yolk and will go down with a choke – leaving you with a dry mouth and gasping for something to drink.

But not sauna eggs.

The texture changes. The white becomes silky in texture and the yolk becomes creamy. Believe it or not, but it tastes like nutty chicken!

How to make Korean Sauna Eggs

I always make this when I have eggs that are about to expire. I really hate waste and this way the eggs will keep in the fridge for at least a few days longer.

Making Korean sauna eggs is dead easy.

I place the eggs (as many as I wish to make) in my pressure cooker (I use an Instant Pot) with one cup of water and a pinch of salt. Then I set the time for 3 hours. You read it correctly – three hours!

Once the time is up, I’ve left the pot to release the pressure naturally.

Then I simply let it cool with some cold water until it is cool enough to peel.

Sprinkle with sea salt and enjoy!