Korean Sauna Eggs (Also known as Huevos Haminados originating from the Sephardic Jews of Spain)


  • eggs
  • Water
  • 2 tsp kosher salt
  • Let eggs come to room temperature.
  • Place eggs in the inner pot on the included steam rack in your Instant Pot.
  • Add enough water to cover the eggs and add salt.
  • Set steam release to the Sealing position.
  • Select Pressure Cook or Manual, set to High pressure and adjust to 90 minutes (Instant Pot Max 60 minutes).
  • After cooking, Quick Release pressure.
  • Once float valve is down, remove the lid and use tongs or a spider to carefully remove the hot eggs from the insert. Place them in an ice bath until they are cool to the touch.
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