Chewy “Stone Baked” Eggs (Maekbanseok Gyeran)
Chewy “Stone Baked” Eggs (Maekbanseok Gyeran)
The Perfect Spring Picnic Snack! Homemade “Jjimjilbang” Style Stone Baked Eggs
Hello there! Today, we’re making the popular “Maekbanseok Gyeran” (stone baked eggs), often enjoyed at Korean bathhouses, right in your own kitchen! Using a pressure cooker, you can achieve a wonderfully chewy texture with a rich yolk. Unlike regular boiled eggs, these are steamed with minimal water, which transforms the whites into a charming brownish hue and deepens the flavor of the yolks. They’re perfectly seasoned with salt, making them a delightful snack or a protein-packed treat. Let’s get started on making these delicious stone baked eggs!
Essential Ingredients- 8 fresh eggs
- 5 cups (approx. 1 liter) of water
- 1 tablespoon fine salt (divided use)
- 1 green tea bag
Cooking Instructions
Step 1
First, take your eggs out of the refrigerator and let them sit at room temperature for at least 30 minutes. Bringing the eggs to room temperature helps prevent the shells from cracking due to temperature shock during cooking, ensuring a cleaner result.
Step 2
Now, pour 2.5 cups (approx. 500ml) of water into your pressure cooker. Add the green tea bag and 1/2 tablespoon of salt, then stir well. The green tea helps eliminate any eggy odor and adds a subtle, pleasant flavor.
Step 3
Carefully place the eggs into the pressure cooker. The key here is the water level: when looking at the eggs from the side, the water should reach about halfway up the eggs. Adjust the water if necessary to achieve this level.
Step 4
Select the ‘Cook’ or ‘Pressure Cook’ function on your pressure cooker and let it cook for about 20 minutes. The pressure will help the eggs cook evenly throughout and achieve that signature chewy texture.
Step 5
Now, just relax and wait for the pressure cooker to do its magic! Your delicious stone baked eggs will be ready soon.
Step 6
After 20 minutes, you’ll have cooked eggs that already look quite appealing. However, if you desire an even deeper color and a more pronounced chewy texture, repeating the cooking process is highly recommended.
Step 7
Don’t discard the liquid in the cooker! Add another 2.5 cups (approx. 500ml) of water. Keep the green tea bag in the pot and add the remaining 1/2 tablespoon of salt. Stir everything together once more.
Step 8
Press the ‘Cook’ or ‘Pressure Cook’ button again and cook for another 20 minutes. Repeating this process once more will significantly deepen the color and enhance the chewiness. A word of caution: if you decide to repeat the process a third time, omit the salt in the final round, as the eggs might become too salty!
