Jjimjilbang-Style Baked Eggs
How to Make Korean Spa-Style Baked Eggs at Home
Perfect for kids’ snacks! These baked eggs are made to capture the delicious, chewy texture reminiscent of those enjoyed at Korean jimjilbangs (public bathhouses/spas).
Main Ingredients
- 1 dozen fresh eggs
Flavor Enhancers
- 2 sheets of dried kelp (seaweed), approx. 10cm x 10cm each
- 2 sheets of dried kelp (seaweed), approx. 10cm x 10cm each
Cooking Instructions
Step 1
Begin by washing the eggs thoroughly under running water. This step is crucial to remove any dirt or debris from the shells, ensuring a clean and pleasant taste. You can use them immediately after washing or pat them dry with a paper towel.
Step 2
In a pressure cooker, place the 2 sheets of cleaned dried kelp at the bottom. The kelp will impart a subtle umami flavor and aroma to the baked eggs. While optional, it significantly enhances the depth of taste.
Step 3
Arrange the washed eggs snugly on top of the kelp. Once the eggs are in place, pour in enough water to completely submerge them. It’s advisable to add a little extra water to account for evaporation during the cooking process.
Step 4
Now, it’s time for seasoning. Sprinkle 1 tablespoon of coarse salt evenly over the water. Coarse salt not only enhances the eggs’ flavor but also helps prevent the shells from cracking and adds that signature slightly salty taste of baked eggs.
Step 5
Close the lid of the pressure cooker and bring it to a boil over high heat for about 20 minutes. Once steam starts escaping, reduce the heat to low and continue steaming for another 40 minutes. This slow, gentle cooking process will result in perfectly firm yet chewy egg yolks, just like the ones from the jjimjilbang. After cooking, let the eggs cool slightly inside the pressure cooker before peeling; they will be easier to peel and even more delicious.
