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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