Kim Dae-seok's Rice Cooker Baked Eggs
Jjimjilbang-style baked eggs made by steaming room-temperature eggs with dried kelp in an electric rice cooker on the multi-steam setting for 50 minutes, resulting in a chewy and savory texture.
Ingredients needed 5 servings
Recipe
Cooking tips
- Eggs taken from the refrigerator should be washed thoroughly and left at room temperature for 2 hours to reduce cracking during cooking and make peeling easier.
- Placing the cotton cloth and steamer rack in that order prevents the inner pot from being scratched by the rack during cooking.
- The original recipe advises against adding salt because it can damage the rice cooker's sealing ring and inner pot.
- Since menu names may vary by rice cooker model, select the steam function that corresponds to multi-steam.
Recommended for
- Those who want to make jjimjilbang-style baked eggs using an electric rice cooker.
- Those who have struggled with eggs cracking or being difficult to peel.
- Those looking to prepare a mild egg dish as a family snack.
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