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Forget about 5-5-5 hard-boiled eggs. How about 7 hour eggs, cooked under pressure in an Instant Pot for an hour? Cooked so long the whites turn brown? Instant pot 7-Hour eggs sound so weird. I MUST TRY THEM.
The picture of a brown egg inside a white shell grabbed me: Make Korean Sauna Eggs in Your Instant Pot[skillet.lifehacker.com]. I read the recipe, then started googling around, trying to figure out why it’s “Sauna Eggs”. The story is, Korean bathhouses take advantage of the wet, steamy heat in their saunas to cook eggs all day long. They cook for so long that the eggs brown in the shell. (I also found references to food scientist Harold McGee trying this, getting similar results with an hour of pressure cooking.)
Like I said, I had to try this out. Based on Harold McGee’s timings, with my usual adjustment for electric pressure cookers, I went for 75 minutes in my Instant Pot. Water, salt, a rack, and the eggs - that’s everything. Lock the lid, set the pot to pressure cook for 75 minutes, and cross my fingers.
The results were…good? The taste difference is subtle, but there; the long-cooked eggs have a hint of roasted chicken flavor to them. I assumed the yolk would be as tough as a golf ball, but it wasn’t bad. They’re not going to replace my weekly batch of hard-cooked eggs, but I will make the recipe again, on occasion, when I need a change of pace.
Adapted from: Make Korean Sauna Eggs in Your Instant Pot [skillet.lifehacker.com] and Harold McGee Lecture Series, Day One: Eggs... [CookingIssues.com]
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Instant Pot 7-Hour Eggs (Korean Sauna Eggs)
- Total Time: 1 hour 35 minutes
- Yield: 6 eggs 1x
Description
Instant Pot 7-Hour Eggs (Korean Sauna Eggs) in a little over an hour? Weird and wonderful, and worth trying at least once.
Ingredients
- 6 large eggs
- 4 cups water (or to cover the eggs)
- 2 teaspoons fine salt
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Instructions
- Put the eggs in a steaming basket in the instant pot and cover with water: Put a steaming basket in the instant pot, then set the eggs in the basket in a single layer. Pour 4 cups of water into the pot (or just enough to cover the eggs), and sprinkle with 2 teaspoons of salt. Lock the lid.
- Cook at high pressure for 75 minutes with a 5-minute natural pressure release: Cook at high pressure for 75 minutes in an electric pressure cooker, or for 60 minutes in a stovetop pressure cooker. (“Manual” or “Pressure Cook” mode in an Instant Pot.) Let the pressure come down naturally for 5 minutes, then quick release any remaining pressure.
- Cool the eggs in an ice bath: Remove the lid from the pressure cooker and transfer the eggs to a bowl full of ice water (or cold running water) with a slotted spoon. Leave the eggs in the water bath until they cool, at least 5 minutes. Remove the eggs from the water bath and pat dry. Serve immediately, or refrigerate for up to a week.
Notes
- Some of the eggs will crack while cooking; I usually have 1 or 2 per half-dozen that crack open. (I eat them right away, as a cook’s snack.) Some recipes suggest bringing the eggs to room temperature to minimize cracking; I tried this and got the same 1 or 2 cracked eggs per batch. It can’t hurt to bring the eggs to room temperature…but it didn’t help me much.
- Salting the water helped the flavor of the eggs…a little. I’m not sure how much it can penetrate the shell, and the eggs definitely needed an extra sprinkle of salt after peeling.
Tools
- 6 quart or larger pressure cooker (I love my Instant Pot electric pressure cooker)
- Steaming basket(or my favorite, the Silicone Baking Sling)
- Prep Time: 5 minutes
- Cook Time: 90 minutes
- Category: Side dish
- Method: Pressure Cooker
- Cuisine: Asian
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