Instant Pot 7-Hour Eggs (Korean Sauna Eggs) in a little over an hour? Weird and wonderful, and worth trying at least once.
- 6 large eggs
- 4 cups water (or to cover the eggs)
- 2 teaspoons fine salt
- 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.
- 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.
- Category: Side dish
- Method: Pressure Cooker
- Cuisine: Asian
Keywords: Instant Pot 7-Hour Eggs, Instant Pot Korean Sauna Eggs,Pressure Cooker 7-Hour Eggs, Pressure Cooker Korean Sauna Eggs