How to Make Korean Sauna Style Eggs with a Slow Cooker
Slow cooker eggs! - Korean baked eggs in a crockpot
Prep Time2 hourshrs
Cook Time6 hourshrs
Total Time8 hourshrs
Course: Snacks
Cuisine: Korean
Servings: 6
Calories: 62kcal
Author: Sue | My Korean Kitchen
Ingredients
6extra large eggs, you can use whatever size of eggs you like
1/2cupwater
1/2tspfine salt
Instructions
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.)
Dissolve the salt (1/2 tsp) in the water (1/2 cup).
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.
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!