Easy Rice Cooker Braised Eggs
Simple Braised Eggs Made in a Rice Cooker
Make delicious braised eggs effortlessly using your rice cooker. This recipe yields perfectly cooked, firm eggs infused with a savory soy sauce and garlic broth, making them a fantastic side dish for any meal.
Main Ingredients- 10 Eggs
- 100g Peeled Garlic Cloves
Braising Sauce- 200g Water
- 60g Soy Sauce
- 1 Tbsp Oyster Sauce
- 1 Korean Chili Pepper (optional)
- 1 Tbsp Minced Garlic
- 2 Tbsp Grated Onion
- 50g Sugar
- 200g Water
- 60g Soy Sauce
- 1 Tbsp Oyster Sauce
- 1 Korean Chili Pepper (optional)
- 1 Tbsp Minced Garlic
- 2 Tbsp Grated Onion
- 50g Sugar
Cooking Instructions
Step 1
First, wash 10 eggs thoroughly and place them in the inner pot of your rice cooker. Pour hot water directly over the eggs until they are fully submerged. (Tip: Using hot water right away helps the eggshells peel much more easily!) Activate the ‘Reheat’ function on your rice cooker for 9 minutes, then repeat for another 9 minutes (total 18 minutes). Turn off the cooker with 3 minutes remaining. This method ensures perfectly hard-boiled eggs. Your rice cooker can accommodate up to 10 eggs at a time. While the eggs are cooking, peel your garlic.
Step 2
Carefully remove the cooked eggs from the rice cooker and place them in a bowl of cold running water to cool down. (Tip: Cooling eggs under running water helps them cool quickly, making them easier to peel.) You can also change the cooling water 2-3 times if preferred. Once the eggs are cool enough to handle, gently peel off the shells.
Step 3
In the clean inner pot of the rice cooker, combine all the braising sauce ingredients: 200g water, 60g soy sauce, 50g sugar, 1 Tbsp minced garlic (or garlic powder), 2 Tbsp grated onion (or onion powder), 1 chopped Korean chili pepper (if using), and 1 Tbsp oyster sauce. Stir well to combine. (Tip: Omit the chili pepper if you prefer less spice. You can also add Korean bird’s eye peppers if you like a bit more heat.) Add the hard-boiled eggs and the 100g of peeled garlic cloves to the sauce. Close the lid and set the rice cooker to the ‘Reheat’ function for 9 minutes.
Step 4
After reheating, stir in 1 Tbsp of sesame oil. (Tip: Sesame oil is optional.) Turn off the rice cooker and allow the eggs and garlic to cool completely in the braising liquid, directly in the inner pot. (Tip: Making this the night before and letting it cool overnight is a great idea. Allowing the eggs and garlic to soak in the hot braising liquid as it cools helps the flavors penetrate deeply and softens the garlic. There’s no need to remove them to cool elsewhere. Since the liquid is hot enough, you can turn off the cooker and don’t need to keep it on ‘Warm’.)
Step 5
Once cooled, transfer the braised eggs and garlic to an airtight container and store them in the refrigerator. Enjoy your delicious homemade braised eggs with rice whenever you like!
