These Korean Sauna Eggs are a very popular Korean snack and are fun and easy to make in an instapot!
I (Jeremy) was reading one of my favorite tech blogs one day when I ran across a linked article describing these Korean Sauna Eggs.
Why is that interesting you might be asking…
Well, I lived in South Korea for over two years. In fact, one of my daughters was born in Seoul.
The name having peaked my interest, I clicked on the link and learned just how easy it is to make these in an Instant Pot.
Having been on a deviled egg kick the last few weeks, I decided to give these a try to see if they would provide a different take on one of my favorite ways to eat eggs.
These Korean Sauna Eggs make an interesting base for a deviled egg, that I would describe as fluffy and nutty.
The cooking process turns the egg white a tan color, so plating these with traditional deviled eggs will add some additional visual appeal.
Our recipe calls for a 90 minute cook time, but you can play with the time a few minutes either way to see what different flavors you can come up with.
I hope you enjoy these Korean Sauna Eggs as much as I did.
Korean Sauna Eggs
- 12 Eggs
- A dozen eggs at room temperature
- Place eggs in the bottom of the instapot gently.
- Pour water over the eggs so they are just covered
- Secure the lid on the Instapot
- Set your Instapot to Pressure Cook, High Pressure
- Cook for 90 minutes
- Once finished, release steam using the release valve.
- Gather a bowl with ice water in it
- Transfer eggs to the bowl of ice water
- Allow to cool for 10-20 minutes in ice water
- Peel & enjoy!