Korean Sauna Eggs Recipe In The Instant Pot Pressure Cooker
This post may contain affiliate links (disclosure).
These authentic Korean Sauna Eggs are brown on the inside and have a deep roasted flavor! Instant Pot is a perfect tool for making them at home!
If you never heard of Korean Sauna Eggs, you are in for a treat. They are called the “sauna eggs” because they are a very popular snack in Korean spa saunas!
A very unique thing about Korean Sauna Eggs is their egg white turns brown in color. You don’t need any special type of eggs to make them, just regular eggs :) It’s the special cooking process that turns the egg white brown! Did you ever think it’s possible?
Korean Sauna Eggs not only are unique in color, they are also unique in taste. This is no ordinary hard-boiled egg! Brown Korean eggs are much softer then regular boiled eggs, and they also have a deep roasted nutty flavor. Their taste is impossible to describe exactly, you just have to try them and see for yourself :)
These Korean Sauna Eggs make a very satisfying snack – so healthy and yummy! You can have them for breakfast too, they are perfect for breakfast on the go!
The egg white in Korean eggs turns brown because these eggs are cooked for a long time at high pressure. The original recipe calls for a special pressure rice cooker, but how many people have those on hand? With the growing popularity of the Instant Pot pressure cooker, it seemed logical to me to adapt this authentic Korean recipe to the Instant Pot!
I love my Instant Pot! It cooks stuff in a fraction of time it would take to make using traditional methods. It also can cook meat directly from frozen! I also use my Instant Pot to make regular hard-boiled eggs – not just Korean :) Instant Pot hard boiled eggs always peel easily, no craters in the eggs and stuck peels, which is a huge thing for me!
How To Make Korean Sauna Eggs In The Instant Pot
The recipe for Korean Sauna Eggs in the Instant Pot is easy to make and easy to remember. You can put as many eggs as you want in the Instant Pot, as long as they fit in a single layer – do not put the eggs on top of each other. Add 2 cups of water and 2 teaspoons of salt. Press the “Pressure Cook” or “Manual” button and set the cooking time for 2 hours on High pressure. When the eggs are done cooking, carefully remove them from the Instant Pot with a slotted spoon and put in a bowl of cold water with ice, then after a few minutes they’ll be ready to peel. That’s it!
To remember the Instant Pot Korean Sauna Eggs recipe, just remember the number “2”. 2 cups of water, 2 teaspoon of salt, 2 hours of cooking time :)
Now you’ll know the recipe by heart!
Unfortunately you cannot make Korean Sauna Eggs without a pressure cooker. If you simply boil the eggs in a regular pot of water for 2 hours, they’ll just be the plain hard-boiled eggs. It’s the pressure cooking process that makes them extra soft and turns them brown in color and roasted in taste. So if you are thinking about getting a pressure cooker, you might as well get the most popular and widely used one – the Instant Pot!
If you like this Korean Sauna Eggs recipe, you will also love these easy recipes:
Meatloaf In The Instant Pot – this is the quickest and easiest way of making meatloaf ever!
Instant Pot Frozen Chicken Breast – how to cook chicken in the Instant Pot directly from frozen! No need to defrost!
Instant Pot Paleo Applesauce – healthy homemade apple sauce is ready in 5 minutes, no added sugar and you don’t even need to peel the apples!
Instant Pot Broccoli – perfect crispy steamed broccoli made in the Instant Pot!
Potato Salad With Eggs – this is the best potato salad recipe ever! Make it with Korean sauna eggs for a unique twist :)
Korean Sauna Eggs In The Instant Pot
- 8 eggs
- 2 cups water
- 2 tsp salt
- Put eggs, water and salt in the Instant Pot.
- Close the lid and turn the valve to a Sealing position.
- Press the "Pressure Cook" or "Manual" button, and set the cooking time to 2 hours on High pressure.
- When the Korean sauna eggs are done cooking, quick release (QR) the steam and transfer the eggs to a bowl filled with cold water and ice.
- After 3 minutes in the ice water, peel the eggs.
Do you put the eggs in one layer? On a trivet or right in the water? Thanks.
I put them right in the water in one layer.
i made these yesterday. super easy! thanks!
These remind me of Israeli beid haminds, which are eggs cooked in their shell in Sabbath stews, 12 hrs or overnight. Can’t wait to try these in my Instant Pot!
My Mom had it in her Cholent — the best! Don’t think you can do this in an IP casserole ☹. Someone suggested including 1t of liquid smoke!
Are your eggs room temperature or straight from the fridge?
Straight from fridge.
You made my Korean Wife’s day with this recipe. All she keeps saying “I can’t believe I am eating these eggs, made here in my own kitchen” . She is 61 and remembers them from her childhood. Thanks for the recipe
Made these tonight..so easy and so good! My sister described it well: they almost taste like burned popcorn (but in a good way). These are an awesome way to mix up the eggs I put in my lunches! I had to do more than 2 cups of water because otherwise the eggs wouldn’t have been covered, but I am certain that is ok. I still cooked them for 2 hours. Perfection!
Has anyone made these eggs with the cusinart pressure cooker (not instapot)? Would it still take the same 2 hours? I’m only asking because the timer only goes up to 99 mins max and I’m wondering if I would just add more time to make it a full 2 hours or if I would have to release pressure then start over? (Pressure cooker newbie)
The egg white doesn’t turn brown after 1 hour, so you will need to add more time to have it cook for full 2 hours.
I turn it off and reset the time. You shouldn’t have to release the pressure. If all else fails, unplug for a few seconds and set the timer again.
Made a dozen of these for my sister-in-law and she loved it! I think she’s looking to get an Instant Pot just so that she could make these! Thanks for the recipe!
Hi! Do you store these in the fridge or leave them out?
In the fridge!
These are standard in our kitchen. 90 min in Instapot with 1 C water and no salt works for us. Typically cook 1-3 doz at one time. After playing with initial egg temp, i found less final shell cracking by starting with eggs at room temp. Tasty to eat with few drops of Sriracha Hot Chili Sauce.
Quite similar to Huevos Haminados, popular among Sephardic Jews.
I managed to make these without a rice cooker or pressure cooker. I steamed them over a pot of salty water for 3 hours on low to moderate heat. Came out looking and tasting the same
?% win. They do taste a bit like popcorn. Great source of protein and I’m not typically a fan of eggs.
These came out exactly as pictured. They taste like chicken to me! Thanks for the recipe! I’m imagining making some kind of a nice little sauce to go with them…
Email isn’t working right now. Please reply here. So the eggs don’t burst like a potato?
No they don’t burst :)
Potatoes don’t burst in the pressure cooke either. Pressure isn’t coming from the inside out. Different than a microwave.
Awesome. I never had anything like it. Such a great roasted nutty flavor.
Does the water have to completely cover the eggs in the Instantpot or just 2 cups of water is ok?
Water doesn’t need to cover the eggs, 2 cups is enough
So I have a Mueller multi cooker. I don’t know how to set it to pressure cook for 2 hrs. However I did set it on meat choose high pressure and 30 min. When it went off 1st time reset it and did another 30min. Forgot about it and took them out. They came out great.
Made these today and they came out very good. I will make them again, maybe for a potluck (bet they would make an interesting egg salad).
Few tips :
1. I add 4 tablespoons of regular 5% vinegar to the cooking water, It help for the egg white not to spread if the egg cracks during boiling.
2. I cover eggs completely with water up to 1 cm above the eggs.
3. If you want the egg shells to turn brown you can add to the water (It will not change the taste of the eggs that originates from the long/pressured cooking, Just will make them brown from the outside) :
a. dried onion leafs (The brown part of the onion that falls in storage – You can pick from the store for free)
b. 1 tea bag (Regular tea)
c. 1 teaspoon of regular black coffee
4. If you want the eggs to look marble brown : If you’ve used the method to brown the egg shells (Tip #3), after pressure cooking the eggs for 1 hour, Release the steam, Take out the eggs, crack their shell a bit by hitting them gently on a hard surface, And then putting them back to pressure cook for another hour of pressure cooking. It will give the eggs a nice brown marble effect color which some people like.