Korean ‘Jjimjilbang’ Style Baked Eggs
Effortless Baked Eggs with a Pressure Cooker: Authentic Korean Spa Taste at Home
Tired of waiting 10 hours for slow cooker baked eggs? Today, we’re making ‘Jjimjilbang’ (Korean spa) style baked eggs using a pressure cooker! This method is significantly faster and results in deliciously chewy eggs with a rich, roasted flavor. Enjoy this popular Korean snack easily at home.
Ingredients- 14 Eggs
- 1/2 cup Water (approx. 100ml)
- 1 tsp Salt (approx. 5g)
Cooking Instructions
Step 1
First, thoroughly wash the eggs under running water. It’s crucial to let the washed eggs sit at room temperature for about 2 hours before cooking. This prevents the eggshells from cracking inside the pressure cooker due to a sudden temperature change, which can happen if you use cold eggs directly from the refrigerator.
Step 2
Now, prepare your pressure cooker. Place the 14 eggs, 1/2 cup of water, and 1 teaspoon of salt into the cooker. The salt helps to strengthen the eggshells, reducing the chance of them breaking, and also enhances the overall flavor of the eggs.
Step 3
Close the lid of the pressure cooker securely. Set your cooker to a high-pressure setting (often labeled ‘Cook’ or ‘High Pressure’). If your cooker has temperature control, set the ‘Highlight’ function to the highest setting, 9. This stage is for rapidly heating the cooker and building pressure.
Step 4
Once the steam starts escaping from the pressure valve (the ‘whistle’), wait until the pressure is fully built up and the valve is raised. After confirming the valve is fully up, reduce the heat to low, setting it to ‘Highlight 4’ (low heat). Let the eggs cook slowly for about 1 hour. This gentle cooking process ensures the eggs cook through to a chewy consistency without burning.
Step 5
After the 1-hour cooking time, turn off the heat. Allow the pressure inside the cooker to release naturally. Do not attempt to open the lid while it’s still pressurized, as this can be dangerous. Wait patiently until all the steam has escaped and the pressure is fully released.
Step 6
When you open the lid, you might notice that some eggshells have cracked slightly. Don’t worry, this is normal and doesn’t affect the taste! To minimize cracking, you can place a layer of damp cloth or paper towels at the bottom of the pressure cooker before adding the eggs. This acts as a cushion, further protecting the shells.
Step 7
Let the baked eggs cool slightly before peeling and enjoying. They should have that wonderfully chewy texture and rich, roasted flavor characteristic of ‘Jjimjilbang’ baked eggs! This pressure cooker method is so convenient and efficient that you’ll likely want to make them this way from now on. They make a perfect snack or even a light meal!
