Korean Sauna Eggs
Servings: 6 eggs
A roasted, nutty flavour, makes these eggs unique and very tasty.
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Ingredients
- 6 eggs
- 500 ml water
Instructions
- pour water into Ninja Multi Cooker inner pot.500 ml water
- wash eggs and place them over a rack or egg trivet in the Ninja pot.6 eggs
- move the slider to Pressure Cooker, swivel the pressure release valve to ‘close’, select Quick Release and then 3.5 hours timer.
- the machine will heat up first then the time countdown will begin.
- once the Ninja lets you open the lid, remove the eggs and place them under cold running water for a couple of minutes.
- peal and eat immediately, or save for later.
Notes
Nutrition calculated on the basis of 55g cooked and peeled egg, using quadram.uk database values.
You can store sauna eggs in the fridge for up to 5 days, either in their shells, or peeled and in a sealed container.
If you prefer them warm, store them in their shells. To warm them up again, simply plunge them in hot water for a few minutes.
Nutrition
Serving: 1egg | Calories: 79kcal | Carbohydrates: 0g | Protein: 8g | Fat: 5.2g
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