How to Make Sauna Eggs Crock Pot How to Make Sauna Eggs Crock Pot

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Korean sauna eggs, also known as Jjimjilbang eggs, are a beloved snack in Korea. They have a rich brown color, a slightly nutty, roasted flavor, and a creamy yolk that makes them different from regular boiled eggs. Traditionally, these eggs are slow-cooked in Korean saunas on heated stones for several hours, allowing them to develop their signature taste.

But don’t worry—you don’t need a sauna to enjoy these delicious Sauna Eggs Crock Pot! With a crock pot, you can make them right at home with minimal effort. I remember the first time I made them—I was skeptical that I could get the same flavor without the special sauna environment, but after a few tries, I got the perfect balance of taste and texture. If you love trying new foods, this is definitely one to add to your list!

Table of Contents

Why Do Sauna Eggs Look and Taste Different?

The secret behind sauna eggs is a natural cooking process called the Maillard reaction. This happens when food is heated at a low temperature for a long time, creating deep flavors and brown coloring. The longer you cook the eggs, the more pronounced this effect becomes.

Unlike regular boiled eggs, which have a bright white egg white and a firm yolk, sauna eggs turn a rich brown color with a slightly chewy texture. The yolk also changes—it becomes softer, creamier, and richer in flavor. The first time I cracked one open, I was amazed at how different it looked! I had expected a slight change, but the deep, roasted aroma and smooth texture completely surprised me.

What You Need

To make perfect sauna eggs at home, you’ll need just a few simple items:

A slow cooker (5-quart or larger) – This allows even heating for a long time.
At least 12 eggs – You can make more if your crock pot is big enough.
Cold water – To fully submerge the eggs during cooking.
A bowl of ice water – This will help cool the eggs quickly after cooking and make them easier to peel.

I usually make a large batch at once because these eggs store well in the fridge for a few days. They’re perfect for a quick snack or breakfast on the go!

Step-by-Step Guide to Making Sauna Eggs Crock Pot

1. Fill the Crock Pot with Water

Pour cold water into the slow cooker until it’s about halfway full.

2. Add the Eggs

Gently place the eggs in the water to prevent cracking.
Add more cold water until the eggs are fully covered.
Leave about half an inch of space at the top so the water doesn’t overflow when heated.

3. Cook on Low Heat

Set the crock pot to Low and let the eggs cook for 4 to 5 hours.
Don’t rush the process! The slow cooking time is what gives these eggs their special texture and taste.

One time, I tried cooking them for just two hours, thinking it might be enough. But when I peeled them, they were barely different from regular boiled eggs! Lesson learned—good things take time.

4. Prepare an Ice Bath

While the eggs are cooking, fill a large bowl with very cold water. This step is crucial for easy peeling later!

5. Shock the Eggs

Once the eggs are done cooking, immediately transfer them to the ice water.
Let them sit for 5 to 10 minutes.
The sudden temperature change helps loosen the shell, making it easier to peel.

6. Peel the Eggs

Tap both ends of the egg on a hard surface.
Roll it gently under your palm to loosen the shell.
Peel carefully—it should come off easily if the ice bath worked well.

The first time I made these, I forgot to use an ice bath, and peeling was a nightmare! The shells stuck to the eggs, and I ended up with a mess. Now, I never skip this step.

Pro Tips for the Best Sauna Eggs

✅ Don’t overcook – Cooking too long can make the yolks turn very dark brown and slightly dry.
✅ Use an ice bath – It makes peeling so much easier!
✅ Tap and roll the egg before peeling – This trick helps the shell slide off more smoothly.

Faster Cooking Method (Using a Pressure Cooker)

If you’re short on time, a pressure cooker (like an Instant Pot) can speed up the process!

Set it to high pressure for 1 to 2 hours.
The longer they cook, the darker and nuttier the flavor will be.

I’ve tried both methods, and while the slow cooker gives the best traditional flavor, the pressure cooker is a great shortcut when I’m in a hurry.

Why This Cooking Method Works

This slow-cooking method mimics the traditional sauna environment. Cooking eggs in water at a low temperature for hours allows the Maillard reaction to create that signature brown color and roasted taste.

Even food scientists and chefs recommend this method because it develops deep flavors without burning the eggs. When I first learned about this process, I thought it was just a gimmick, but after making these eggs myself, I realized just how much science and tradition work together to create the perfect bite!

Final Thoughts: Try These Eggs at Home!

Making sauna eggs is simple, fun, and totally worth the wait. Whether you use a slow cooker or a pressure cooker, you’ll end up with a delicious, protein-packed snack that’s unlike any other egg you’ve had before.

Try It Yourself!

Have you ever made sauna eggs before? I’d love to hear how they turned out! Drop a comment with your experience or any tips you’ve discovered. And if you enjoy trying new cooking methods, check out my other easy and unique recipes—you’ll love them!

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