Chewy Rice Cooker Baked Eggs
A nutritious snack of Baked eggs cooked until chewy in an electric rice cooker with salt.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
Using an electric rice cooker and salt, this egg snack gains a subtle savory flavor without any extra seasoning. The yolks turn chewy and the whites stay bouncy rather than dry. Anyone can easily make them using the standard cook cycle.
- Servings
- about 5–7 servings
- Difficulty
- Easy
- Spiciness
- Not spicy
- Keeps
- 2 days
Ingredients
- Egg14
- Vinegarfor washing
- Salt1 tbsp
- Water1 1/2 cups
- Take the eggs out of the refrigerator, wash them under running water, and soak them in water with 1/4 cup of vinegar added to take off the chill and sanitize them.
- Baked eggs are fine at room temperature for about two days, but for longer storage it is safer to keep them in the refrigerator.
Steps
Wash the eggs
Take the eggs out of the refrigerator, wash them under running water, and soak them in water with 1/4 cup of vinegar added to take off the chill and sanitize them.
Bake the eggs
Line the rice cooker pot with a dishcloth, place the eggs on top, and pour in enough water to come about 1/2 way up the eggs (1+1/2 cups).
Sprinkle 1 tbsp coarse sea salt evenly over them, then press the regular cook button.
Here is how they look once fully baked.
If there is empty space between the eggs, they can wobble and crack while cooking, but if you fit them snugly so they stay firmly in place,
they will crack less and bake nicely.
Finish
These were baked with just one cook cycle.
If you repeat the cycle about twice, you can bake them with a deeper color and an even chewier texture.
Hard-boiled eggs are tender but can feel dry in your throat; with baked eggs, the whites are wonderful and the yolks are chewy and easy to eat, so I make them often.
The holiday weekend is winding down.
Shake off your built-up fatigue and have a happy weekend.
Ppunwife's tips
- When you bake eggs in an electric rice cooker with a tablespoon of salt, they will not taste bland; they take on a gentle seasoning and savory depth, so you do not even need to dip them in extra salt.
- If there is empty space between the eggs, they can wobble and crack while cooking, but if you fit them snugly so they stay firmly in place, they will crack less and bake nicely.
- If you repeat the cycle about twice, you can bake them with a deeper color and an even chewier texture.
FAQ
How should I store Baked eggs?
They can be kept at room temperature for about two days, but if you store them longer than that, it is safer to refrigerate them.
How do I keep the eggshells from cracking while cooking?
Pack the eggs snugly without empty gaps so they do not wobble and bump against each other during cooking, and they will crack less.
What should I do if I want a deeper color and chewier texture?
If you repeat the cook cycle twice, the color will turn noticeably deeper and the texture will become even chewier.
