Korean sauna eggs 찜질방 달걀 are different to Japanese onsen eggs because they are more like roasted eggs. There are several recipes on the web but I've adapted this from Amy+Jacky who did extensive testing, and the 'regular' recipe by Beyond Kimchee and SparklestoSprinkles who recommend the 2-2-2 recipe (2 tsp of salt, 2 cups of water, IP for 2 hours).
1. Eggs must be room temp.
2. Lay eggs on the bottom of the IP in a single layer. Trivet isn't required. Ensure eggs fit in a single layer, do not stack. (fits around 8 to 10 eggs)
3. Add 2 cups of water and 2 tsp of salt. (Amy+Jacky claim that salt doesn't make a difference although their own experiment shows that it improves the brown colour).
4. Seal the pot and cook on Manual at High Pressure for minimum of 2 hours. Ideal texture and taste will be 3 to 3.5 hours. At 3.5 hours, the egg yolk becomes like salted egg. Anything longer is a waste of time (see Amy+Jacky's experiment)
5. Use quick release. Transfer immediately to ice water and let it sit for about 5 to 10 minutes.
6. Peel. This should be really easy! Serve hot or cold. If keeping in the fridge for more than a day, recommend to store in airtight container and do not peel the eggs.
No comments:
Post a Comment