How to Make Korean Sauna Style Eggs with a Slow Cooker

Method4 steps · about 8 hr

1. 1

   Step 1: Gently clean any dirt from the egg shells with cold tap water. Leave the eggs at room temperature for two hours to reduce cracking, then proceed to cooking.

   Temper eggs before cooking · 120 minUses 6 extra large eggs (you can use whatever size of eggs you like) · Cold tap water to clean egg shells

2. 2

   Step 2: Dissolve 1/2 tsp fine salt in 1/2 cup water.

   Uses 1/2 cup water for the slow cooker · 1/2 tsp fine salt

3. 3

   Step 3: After the two-hour tempering period, put the eggs in the slow cooker and pour the prepared salt water over them. Cover and cook on LOW for 6 hours without opening the lid.

   Slow-cook eggs on LOW · 360 minUses tempered eggs · prepared salt water

4. 4

   Step 4: Cool the cooked eggs until comfortable to handle, either at room temperature or under cold tap water. Peel and serve, with optional additional salt. The eggs should be firm with the brown sauna-style color.

   Uses slow-cooked sauna-style eggs · Cold tap water for cooling, if used · Salt to serve, optional