If you put the eggs in the refrigerator and cook them cold, they'll break 100%. Remove eggs for roasting the day before and use at room temperature. When you make a baked egg, it is made with salt, and when the egg breaks, the broken egg is very salty. The point is to make a baked egg so that it doesn't break as much as possible.

Wash the baked eggs at room temperature in running water to remove foreign substances from the surface, and wash the eggs with a spoon of vinegar in the last rinse water. If you use the last rinse water as vinegar water, you can prevent the egg from breaking to some extent by making a baked egg. You can skip using vinegar water.

Put the washed eggs in an electric pressure rice cooker one by one and sprinkle 0.7 spoon of salt

Pour 1.5 cups of water. When you make a baked egg, don't pour water into the egg. Like in the picture, pour enough water so that the egg on the bottom won't be half submerged

Press the white rice cooker of the electric pressure rice cooker to make a baked egg. The white rice cooker is based on my house's pressure rice cooker, and it takes about 30 minutes including steaming

It's a baked egg after cooking for 30 minutes. Cool the pot for 5 to 10 minutes to prevent overheating of the electric rice cooker, pour 1.5 cups of water back into the baked egg, mix the eggs up and down, and press down on the white rice cooker.
Pour 1.5 cups of water every time you cook Usually, if you cook white rice twice, it feels like a grilled egg, but if you cook it twice, it lacks 10% of the chewy texture of the grilled egg, so I used 3 to 1.5 cups x 3 cups of cooking = 4.5 cups of water.