Steamed Baked Eggs (Gyeran Mari) in a Rice Cooker
Homemade Rice Cooker Baked Eggs: A Delicious & Healthy Treat
I made these baked eggs in a rice cooker, perfect for breakfast, a snack, or a protein boost! Warm, freshly ‘baked’ eggs boast a beautiful color, a delightfully chewy and bouncy texture, and a flavor reminiscent of the popular Korean jjimjilbang (Korean spa) baked eggs. They’re surprisingly easy to make at home!
Ingredients- 7 Eggs
- 400ml Water
- 2 Tbsp Vinegar
Cooking Instructions
Step 1
First, take the eggs out of the refrigerator and let them sit at room temperature for about 1 to 2 hours before cooking. Using cold eggs straight from the fridge can cause them to crack or break during the cooking process due to the sudden temperature change.
Step 2
Gently wash the eggs under running water to remove any surface impurities. Then, prepare a vinegar bath by mixing 400ml of water with 2 tablespoons of vinegar. Submerge the eggs in this solution for about 5 minutes. This step helps to further clean the shells and makes them easier to peel later. After soaking, rinse the eggs lightly under running water again.
Step 3
Pour 200ml of water (about 1 cup) into the inner pot of your rice cooker. This water will generate steam for cooking the eggs.
Step 4
Place a steaming rack (a silicone steamer or a metal steaming stand) inside the inner pot. Carefully arrange the prepared eggs on top of the rack. Try to leave some space between the eggs to ensure they cook evenly.
Step 5
Select the ‘White Rice’ or ‘Cook’ setting on your rice cooker and press start for the first cooking cycle. This initial ‘cooking’ cycle acts as the steaming process.
Step 6
Once the first cooking cycle is complete, open the rice cooker. If there’s any remaining water in the inner pot, discard it. Then, add another 200ml of clean water (about 1 cup). This is for the second cooking cycle.
Step 7
Again, select the ‘White Rice’ or ‘Cook’ setting and press start for the second cooking cycle. Repeating the cooking process twice helps the eggs cook through evenly and achieve that desirable chewy and bouncy texture.
Step 8
Your delicious rice cooker baked eggs are now ready! You can enjoy them warm right out of the cooker, or let them cool down before peeling.
Step 9
If your rice cooker has a dedicated ‘Steam’ function, one cycle using that setting should be sufficient. However, if you only have the standard ‘Cook’ or ‘White Rice’ function, performing the cooking process two or more times, as described, is recommended for optimal results.
Step 10
It’s best to let the freshly baked eggs cool slightly after cooking, allowing the steam to dissipate. Trying to peel them while they are still very hot can make the shells difficult to remove and might cause the eggs to break. Once they’ve cooled down a bit, peeling them will reveal perfectly bouncy and chewy baked eggs. They are delicious served warm or cold!
