I was at a Korean Spa in Koreatown - WiSpa this weekend... And as usual I had (구운계란) Roasted Egg, which is like a
MUST when you are at a Korean Spa (Jjim jil bang). Traditionally, the eggs are Roasted in the oven for days. They come out nice and toasty turning roasty brown, and chewy with a bit of flavor. I thought, why can't I make this at home? I crave it when watching Korean dramas or just want this egg, and it's so hard to go to the jjim jil bang just to go eat this....
So I looked it up on how to make this, and I put a little bit of my own twist. I tried it twice and it came out fantastic!
No egg farting smell, easy to
peel, and no need to use salt when eating! So I'll tell you how to make this!
What you need:
1. Rice Cooker
2. Eggs
3. Salt (Sea Salt is better)
4. Sink and Water
I'll put the steps with pictures first and put simple step by step below.
1. Leave your eggs out in room temperature (out of the fridge) for 2-4 hours. This is to prevent the eggs from cracking.
2. Wash your eggs thoroughly. Use toothbrush, or sponge.
3. Place eggs in your rice cooker. Do not stack the eggs on top of each other. It should only be one layer of the eggs.
4. Fill it with water so it covers half of your eggs.
5. Add Salt. I'd say about a tablespoon.
6. Cook your eggs in "white rice cooking" setting.
7. After your eggs are cooked for the first time, turn your eggs over to the other side, and add water so water is quarter way to your eggs. So half the amount of water from the first time. (two of my eggs cracked, cuz I didn't leave it outside long enough)
8. Cook your eggs again in "white rice cooking" setting.
9. You can leave your eggs in the rice cooker until you are ready to eat.
10. DONE! YOU JUST NEED TO ENJOY!!!!
Instructions without pictures:
1. Leave your eggs out in room temperature (out of the fridge) for 2-4 hours. This is to prevent the eggs from cracking.
2. Wash your eggs thoroughly. Use toothbrush, or sponge.
3. Place eggs in your rice cooker. Do not stack the eggs on top of each other. It should only be one layer of the eggs.
4. Fill it with water so it covers half of your eggs.
5. Add Salt. I'd say about a table spoon.
6. Cook your eggs in "white rice cooking" setting.
7. After your eggs are cooked for the first time, turn your eggs over to the other side, and add water so water is quarter way to your eggs. So half the amount of water from the first time.
8. Cook your eggs again in "white rice cooking" setting.
9. You can leave your eggs in the rice cooker until you are ready to eat.
Not only is this an easy way to cook your eggs, it doesn't have the funky smell, yolk is more moist, it's already lightly salted so no need to salt it again, it peels easily, and no sliminess! And you don't have to wait to go to the jjim jil bang to have this. :)
I also tried leaving the egg for longer than a day in the "keep warm" setting and that tasted yummy too!
And according to wikipedia, the black spots that form outside the egg while slow cooking is the cholesterol leaching out making this type of egg cholesterol free. I'm not sure if this applies cooking in the rice cooker.
Let me know how yours turn out! ^_^
