Chewy and Delicious Baked Eggs Made in a Rice Cooker
Make Delicious Baked Eggs Like ‘Jjimjilbang’ or Stone-Baked Eggs at Home with a Rice Cooker or Pressure Cooker
Craving a healthy and tasty snack? Baked eggs are perfect for those moments! They’re just as good as the famous ‘jjimjilbang’ or stone-baked eggs. You can easily make chewy and delicious baked eggs at home using your rice cooker or pressure cooker with simple ingredients. If you’re on a diet, baked eggs are an excellent choice for protein intake and staying full. Each egg contains about 70-80 kcal and 6g of protein, making it a nutritious snack. Let’s get started on how to make these delightful baked eggs using a rice cooker!
Main Ingredients- 10 eggs
- 1 Tbsp salt
- 300ml water
Egg Wash and Sanitization- 1 Tbsp vinegar
- 0.5 Tbsp coarse salt
- 1 Tbsp vinegar
- 0.5 Tbsp coarse salt
Cooking Instructions
Step 1
To prevent eggs from cracking during cooking, take them out of the refrigerator and let them sit at room temperature for 30 minutes to an hour to remove the coldness. This minimizes the temperature difference between the eggs and the cooker, significantly reducing the risk of cracking.
Step 2
For thorough cleaning and to remove any impurities from the eggshell surface, place the eggs in running water with 1 Tbsp of vinegar and 0.5 Tbsp of coarse salt for about 10 minutes. This step helps to sanitize the eggshells.
Step 3
Remove the eggs from the vinegar and salt solution. Gently wash them under running water using a soft scrubber, being careful not to damage the shells. After washing, drain them thoroughly.
Step 4
To prevent the baked eggs from sticking to the inner pot or damaging the rice cooker, line the bottom of the inner pot with paper towels, a cloth, or a silicone steamer. If you have a large inner pot from a 10-cup rice cooker that you don’t use often, it’s ideal for making a large batch at once.
Step 5
Prepare a lightly salted water solution so the eggs can absorb a subtle salty flavor. Dissolve 1 heaping tablespoon of salt in 300ml of lukewarm water. Using lukewarm water, rather than cold, helps the salt dissolve more easily.
Step 6
Carefully place the washed and drained eggs onto the prepared paper towels or cloth in the inner pot. Adding a piece of dried kelp (dashima) can enhance the flavor, but it’s okay to omit if you forget.
Step 7
If using the ‘White Rice’ setting on your rice cooker, it’s best to repeat the cooking cycle 2-3 times for chewy and delicious baked eggs. The standard ‘White Rice’ cooking time is about 36 minutes. If your rice cooker has a ‘Steam’ or ‘Multi-Cook’ function, setting it for 80 minutes can also yield great results. Using the steam function often allows for a deeper flavor and chewier texture.
Step 8
The freshly baked eggs will be very hot. To enjoy them immediately, cool them down by placing them in cold water for about 5 minutes. This step makes the eggs chewier. While they might not be as intensely chewy as those from a ‘jjimjilbang’, they will have a lovely yellowish hue and a pleasant salty flavor, making them delicious even without dipping.
Step 9
Unlike regular boiled eggs which can become tiresome after one or two, you’ll find yourself happily eating 2-3 of these chewy baked eggs! Eggs are a complete food, perfect not just for diets but also as a healthy snack for children and adults alike when hunger strikes. They can be stored at room temperature for 2-3 days, but for larger batches, refrigeration is recommended to maintain freshness.
