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Korean sauna eggs are showing the nutty brown color on the egg whites and rich egg yolks.

How to Make Korean Sauna Eggs (Instant Pot)

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Korean sauna eggs cooked in an instant pot have a nutty and roasted flavor. They are very satisfying to serve as a snack or breakfast. An Instant pot is the perfect cooking tool to make them at home easily.
Course Appetizer, Breakfast, Snack
Cuisine Korean
Diet Gluten Free, Halal, Kosher, Low Lactose, Low Salt
Keyword egg, instant pot, korean sauna eggs, Korean spa eggs, low-carb
Cook Time 1 hour 30 minutes
Servings 12
Calories 63
Author Holly Ford

Equipment

Ingredients

  • 12 eggs
  • 1 1/2 cup water

Instructions

  • Pour 1-1/2 cups of water into your instant pot. Put eggs in a metal wire colander or on a trivet placed inside the pot. Close and seal the lid. Press the “Pressure Cook” or “Manual” button and set the cooking time for from 1 to 2 hours on High pressure. (The longer you pressure cook the egg in the instant pot, the darker the brown color and the stronger the nutty and roasted flavor and aroma.)
  • When the eggs are done cooking, move the knob to release the pressure. Open the lid and carefully remove the basket of eggs from the Instant Pot.
  • Put the eggs in a bowl of cold water, then after a few minutes they’ll be ready to peel. The shell will come off easily.

Nutrition

Calories: 63kcal | Carbohydrates: 0.3g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 164mg | Sodium: 64mg | Potassium: 61mg | Sugar: 0.2g | Vitamin A: 238IU | Calcium: 26mg | Iron: 1mg