Korean•healthy
How to Make Korean Sauna Style Eggs with a Slow Cooker
Slow cooker eggs! - Korean baked eggs in a crockpot
- Prep time
- 2 hr
- Cook time
- 6 hr
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 6 extra large eggs (, you can use whatever size of eggs you like)
- 1/2 cup water
- 1/2 tsp fine salt
Instructions
- 1
Gently clean the eggs in cold tap water (scrub a little bit if there’s any dirt on the shells) and leave the eggs out at room temperature for 2 hours. (This is to prevent egg shells cracking during cooking.)
- 2
Dissolve the salt (1/2 tsp) in the water (1/2 cup).
- 3
After two hours, put the eggs into the slow cooker and pour the salt water (from step 2) onto the eggs. Cook the eggs for 6 hours on a low heat setting. Do not open the lid.
- 4
Cool down the eggs (at room temperature or by running cold tap water on them) before serving. Serve the eggs with some salt (only if you want it). Enjoy!