Perfectly Chewy Baked Eggs Made Easy in a Rice Cooker
Super Simple Rice Cooker Baked Eggs (Ideal for a Diet Snack!)
Discover how to effortlessly make chewy and delicious baked eggs using your rice cooker. These eggs are subtly flavored on the outside and delightfully moist inside, making them an irresistible snack even without extra seasonings. They’re a fantastic guilt-free option for those on a diet.
Ingredients
- 10 fresh eggs
- 400ml water
- 2 Tbsp vinegar
Cooking Instructions
Step 1
First, place two sheets of kitchen paper towel at the bottom of the rice cooker’s inner pot. This step is crucial as it prevents the eggshells from getting scratched and losing their coating while boiling, ensuring they maintain a beautiful appearance.
Step 2
Carefully arrange the 10 washed eggs on top of the kitchen paper. Then, add 200ml of water and 2 tablespoons of vinegar. The vinegar helps the egg proteins coagulate firmly as they cook, resulting in a wonderfully chewy texture. Now, select the ‘Steam’ or ‘Cook’ function on your rice cooker and set it for 40 minutes.
Step 3
After the initial 40-minute steam cycle, the eggs will be cooked. However, if you desire a deeper, richer color and an even chewier texture, you can proceed further. Drain the water from the rice cooker and add another 200ml of fresh water. Then, set the ‘Steam’ function again for another 40 minutes. This will give you perfectly baked eggs with a beautiful, brownish hue, similar to those cooked on hot stones (makbanseok).
Step 4
Congratulations, your delicious baked eggs are ready! Although they might appear white on the outside due to the white shells, the inside will reveal a rich, golden-brown color and a satisfyingly chewy texture. Make a batch ahead of time and enjoy them as a convenient breakfast substitute, or grab one for a healthy snack whenever hunger strikes. Stored in the refrigerator, they can last for several days, making them incredibly convenient.
