Korean Sauna Eggs Recipe In The Instant Pot Pressure Cooker (2024)

FAQs

Why do eggs crack in pressure cooker? ›

Eggs can be added directly to a pot of water on the stovetop, but the same rules don't apply with the electric pressure cooker. Placing the eggs directly in the pressure-cooker insert, partially covered in water, leaves them prone to being jostled and cracked during cooking.

If you're cooking a soup or anything with lots of liquid, your Instant Pot will never come to pressure if you fill past the PC Max line. But due to the shape of eggs, there's lots of air between each one. You can safely stack as many as you can fit and still close the lid.

Why did my eggs turn brown in the Instant Pot? This can happen when your eggs are overcooked. I've never had it happen if I don't cook them longer than 5 minutes, but if it does happen to you, just know that it's harmless and you can still enjoy your eggs.

Usually, it takes a little more than 5 ½ pounds of force to crack an eggshell — much less than the weight of a human being — but the precise amount of force needed depends on the direction in which that force is applied and how much the force is distributed (or not) over the surface of the shell.

The best part of this method is you can cook up to 18 eggs at a time in the Instant Pot with just one cup of water! Feel free to stack them on top of each other, it won't hurt a thing.

Regardless of your desired result, start by filling a large pot with enough water to cover the eggs completely. There's no limit to how many eggs you can boil at once, as long as each one is fully submerged in water while cooking.

Steaming on medium heat is key for a smooth texture and gentle cook, as high heat may cook the outside quicker and create air pockets, or worse, make the surface look like a moon crater!

It would be terribly overcooked. Generally, boiling an egg for 30 minutes is excessive and may result in overcooking, making the egg's texture rubbery and less palatable. However, from a food safety perspective, if the egg was properly stored before boiling and cooked thoroughly, it should be safe to eat.

Add 1 inch of water to a large pot. Place steamer insert inside, cover, and bring to a boil over high heat. Add eggs to steamer basket, cover, and continue cooking, 6 minutes for soft-boiled eggs or 12 minutes for hard-boiled.

This process happens at 77°C for ovalbumin. But above 70°C, the sulphur also forms hydrogen sulphide that reacts with iron in the egg yolk to form iron sulphide, and this gives it a greenish grey colour. You can prevent this by running the eggs under the cold tap to lower their temperature as soon as they are cooked.

What causes GREY in hard-boiled eggs? ›

A greenish-gray ring may appear around a hard-cooked egg yolk. It's unattractive, but not harmful. The ring is caused by a chemical reaction involving sulfur (from the egg white) and iron (from the egg yolk), which naturally react to form ferrous sulfide at the surface of the yolk.

Hard-cooked eggs can also have black or brown spots on the albumen (egg white) from overcooking or burning. Discoloration due to overcooking does not impact food safety and these eggs are safe to eat.

Adding a small amount of vinegar or salt to the water may help strengthen the egg whites and reduce the chances of cracking. Use about a 2 teaspoon of vinegar or a half teaspoon of salt per two cups of water. Gently pierce the rounded end of the egg with a pin or a needle before boiling.

Cover the eggs with cold tap water.

Add half a teaspoon of salt to the water. This makes the eggs easier to peel, and it may help prevent them from cracking. Salted water helps to make the egg white firm up more quickly. It also helps plug small leaks if the shell cracks during the cooking process.

If you drop whole eggs into boiling water, the temperature difference between the eggs and the water can cause the shells to crack. Just place the eggs in the pot with cool water from the tap, then bring the eggs and water to a boil at the same time; also, it helps to bring your eggs to room temperature first.

All eggs contain an air pocket at the base (the wide, rather than the pointed, end). When the air pocket is heated, it expands. If it is heated too quickly, it more like explodes, cracking the shell.