Seven Hour Eggs Korean Sauna Food
SEVEN HOUR EGGS - KOREAN SAUNA
From Life Hacker - Instant pot eggs You may have seen these dark tan, hardboiled eggs referred to as "Korean sauna eggs," or perhaps "huevos haminados" if you are familiar with Sephardic cooking, but they are, essentially, eggs that have been cooked a really long time. According to Harold McGee's On Food and Cooking, this is a long-term cooking process in which "the quarter-gram of glucose sugar in the white reacts with albumen protein to generate flavors and pigments typical of browned foods." This means your egg tastes toasted, which is wild, if I'm being honest. The white is also insanely tender, while the yolk is creamy and almost fluffy in texture. https://skillet.lifehacker.com/make-korean-sauna-eggs-in-your-instant-pot-1831208346
Provided by Gagoo
Categories Very Low Carbs
Time 1h32m
Yield 6 serving(s)
Number Of Ingredients 3
Steps:
- Let the eggs come to room temperature for about an hour-this will help prevent cracking during cooking-then place them in the Instant Pot insert.
- Cover them with water, add the salt, and close the pot, making sure the release valve is set to "sealing".
- Press "Manual" or "Pressure Cook," make sure you're set to "high pressure," and set the time to 90 minutes.
- After the cooking time has elapsed, release the pressure manually, (quick release) remove the hot eggs from the insert-use tongs or a spider-and set them in an ice bath until they are fully cool to the touch.
- Peel 'em, eat 'em.
Nutrition Facts : Calories 71.5, Fat 4.8, SaturatedFat 1.6, Cholesterol 186, Sodium 847.4, Carbohydrate 0.4, Sugar 0.2, Protein 6.3
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- Cook at high pressure for 75 minutes with a 5-minute natural pressure release: Cook at high pressure for 75 minutes in an electric pressure cooker, or for 60 minutes in a stovetop pressure cooker. (“Manual” or “Pressure Cook” mode in an Instant Pot.) Let the pressure come down naturally for 5 minutes, then quick release any remaining pressure.
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