Super easy hard boiled eggs in rice cooker. It comes out just like Korean sauna eggs!
Author: Sue | My Korean Kitchen
6large eggs(approx. 400 g / 14 ounces total)
1/2tspfine sea salt
Eggs need to be kept at room temperature for at least 2 hours. Otherwise, apparently, they crack badly while cooking. To fast track the process, I kept the eggs in warm water initially and left them there for 2 hours.
After two hours, move the eggs into the rice cooker then dissolve the salt (1/2 tsp) in the water (3/4 cup) and pour it onto the eggs. Cook it for 50 mins in a rice cooker. (I used the multi steam function where I can set the timer). Serve.