Homemade Baked Eggs: Korean Jjimjilbang Style
Homemade Baked Eggs: Korean Jjimjilbang Style
How to Make Delicious Baked Eggs in an Electric Rice Cooker: A Diet-Friendly Treat
Enjoy the savory and chewy baked eggs, a popular snack from Korean bathhouses (jjimjilbang), right in your own home! Using your electric rice cooker’s ‘Multi-Cook’ function, you can easily create delicious baked eggs that taste just like they’re fresh from the jjimjilbang. They’re perfect as a healthy diet snack or a satisfying breakfast.
Ingredients- 10 fresh eggs
- 300ml water
- 1 Tbsp coarse salt (about 15g)
- Vinegar water (1L water + 1 Tbsp vinegar)
Cooking Instructions
Step 1
To prevent cracking due to temperature shock, let the eggs sit at room temperature for 1-2 hours after taking them out of the refrigerator. While waiting, prepare for washing the eggs. In a bowl, mix 1 liter of water with 1 tablespoon of vinegar to create the vinegar water. Gently place the eggs in this solution and let them soak for about 5 minutes. This step helps remove any minor impurities from the shells and makes them easier to peel later. After 5 minutes, carefully remove the eggs and rinse them under cool running water, then pat them dry.
Step 2
Let’s make the brining solution for that signature savory and chewy texture. Combine 300ml of clean water with 1 tablespoon (about 15g) of coarse salt. Stir well until the salt is completely dissolved. Using coarse salt contributes to a deeper flavor as it subtly permeates the eggshells.
Step 3
Now it’s time to use your electric rice cooker. Line the inner pot of your rice cooker with a mesh bag (or a clean cloth or several layers of paper towels). This acts as a cushion, preventing the eggs from directly touching the pot and from bumping into each other during cooking. Carefully place the 10 prepared eggs into the lined pot. Pour the coarse salt solution you made over the eggs, ensuring they are well-coated.
Step 4
Select the ‘Multi-Cook’ or ‘Steam’ function on your electric rice cooker and set the cooking time to 50 minutes. If your rice cooker doesn’t have a dedicated multi-cook function, you can use the regular ‘Cook’ setting once. After the first cook cycle finishes, check the water level in the cooker. If needed, add a little more water, then press ‘Cook’ again. A second cook cycle will result in darker, more appetizing baked eggs. (Note: Cooking times and methods may vary slightly depending on your rice cooker model, so consulting your user manual is always a good idea.)
Step 5
After a 50-minute wait, your delicious baked eggs, rivaling those from the jjimjilbang, are ready! Be cautious when removing the hot, steaming eggs from the rice cooker.
Step 6
To make peeling easier and enhance the chewy texture, rinse the hot baked eggs under cold water for 1-2 minutes. This cools them down quickly and helps set the texture. Now, peel and enjoy your warm, flavorful baked eggs! They’re also delicious at room temperature.
