If you’ve ever watched a Korean drama, you may be familiar with these eggs, often enjoyed in Korean saunas. Korean Sauna eggs are light brown on the inside and have a deep, tasty roasted nut-like flavor. These eggs are the typical ones you find at your grocery store, but it’s the specific cooking process that makes them unique in color and taste! You can enjoy these eggs as a tasty snack or add it as a side dish to your next hearty meal.
Originally, these eggs were cooked over the steam produced by the sauna. I’m assuming a lot of you don’t have a sauna readily available (or at least one that you can cooks eggs in). If you do, let us know and we’ll be over ASAP!
Fun fact: These eggs are also known as Huevos Haminados due its origin in Medieval Spain and are popular in Jewish communities in the Middle East and Mediterranean. They are often served during Passover Seders (a ritual ceremony). Historically, these eggs were known as “7 hour eggs.”
Making the Korean Sauna Eggs was a near effortless process with our Instant Pot pressure cooker (IP). The eggs sit on a metal egg rack over the salt water mixture and are cooked for 2 hours. Instead of the white albumen (protein-rich) part of the egg, we get a well-tanned, rich, and tasty hardboiled egg. The yolk color remains more or less the same, but the texture is more creamy and rich in our opinion. And just like that your regular hardboiled eggs have undergone a total transformation. They could have their own television series: “Extreme Makeover: Korean Sauna Egg Edition!”
Fun fact: Did you know that the albumen (egg white) of eggs contains very little fat and cholesterol and a lot of protein. This makes egg whites a great option to get that extra protein in your diet.
We highly recommend making these Korean Sauna Eggs and we can promise that you’ve never tasted an egg like this before. We gave one of our Korean friends an egg to try and his review – “BOMB!” He’s normally not a man of few words, so he must have enjoyed (side note: I have never seen a whole egg disappear that quickly.) Another foodie friend said, “KOREAN SAUNA EGG SO GOOT!”
It seems like this recipe is a hit and a crowd pleaser for sure! Let us know if you try it and how you would describe the taste!
Nutritional Breakdown (per egg):
Calories: 70, Carbs: 0g, Fats: 5g, Proteins: 6g
7-14 eggs at room temperature
2 tsp salt
2 cups of cold water
1) Wash eggs thoroughly
2) Mix salt and water together and pour into inner pot of IP
3) Place eggs in egg rack
4) Flip valve to SEAL
5) Set IP to HIGH PRESSURE for 2 hours
6) Quick release the valve to VENT
7) Place eggs in cold/ice water
7) Peel and enjoy!
Disclaimer: We are not nutritionists. All of our information is based on experience, working with personal trainers, research and background knowledge from our education in the health field. Make sure to work with a nutritionist when deciding what foods and nutrients are best for your goals and overall health.