Stone-Baked Eggs (Maekbanseok Gyeran)
Relive the Jjimjilbang Flavor! Easy Stone-Baked Eggs Made with an Electric Pressure Cooker
Remember those irresistible stone-baked eggs enjoyed with icy sweet rice punch (Sikhye) at the Korean jjimjilbang (public bathhouses)? Now you can recreate that authentic, chewy texture at home with your electric pressure cooker! Discover how to make these delicious, satisfying eggs that are perfect for snacking.
Ingredients
- 8 large eggs
- 3 cups water (using a paper cup as a measure)
- 1/2 Tbsp salt
- 2 Tbsp vinegar (for washing eggs)
Cooking Instructions
Step 1
First, prepare 8 large eggs. To prevent the eggshells from cracking due to sudden temperature changes, it’s best to take the eggs out of the refrigerator about 30 minutes beforehand and let them come to room temperature.
Step 2
The surface of eggshells can harbor bacteria like Salmonella, so thorough washing is essential. Fill a bowl with water, add 2 tablespoons of vinegar, and stir well. Submerge the eggs in this solution for about 5 minutes to gently loosen any dirt. Afterwards, rinse each egg carefully under running water.
Step 3
In the inner pot of your electric pressure cooker, add 3 cups of water (measured with a paper cup) and 1/2 tablespoon of salt. Stir until the salt is completely dissolved. Gently place the prepared eggs into the pot and close the lid. Select the ‘White Rice Cook’ setting and cook for 30 minutes. Once done, repeat the same ‘White Rice Cook’ cycle for another 30 minutes, for a total cooking time of 1 hour. (If using a standard rice cooker, you might use the ‘Steam’ function. For pressure cookers, you can adjust by extending the ‘Keep Warm’ time after the initial cooking cycle.) Immediately after cooking, rinse the eggs under cold water. This rapid cooling causes the shells to contract, making them much easier to peel.
Step 4
Voila! Your stone-baked eggs are ready, just like the ones from the jjimjilbang! One bite reveals a delightfully chewy, firm, yet tender texture. They are incredibly delicious when enjoyed warm. Pair them with cold Sikhye or a cold beer for an ultimate treat! Leftover eggs can be stored in the refrigerator and enjoyed cold.
