Making a Jjimjilbang with egg pressure rice cooker
As a 19th anniversary event, our local mart is 1,980 won per egg. They sell two games per person. Eggs have an expiration date. There are about two weeks left, but what's left is 13 even after one round. I thought I had to finish 13 of them first, so I made a jjimjilbang egg in a pressure rice cooker. What's unfortunate is that I had to do it twice, but I only did it once. The rice cooker is facing the eye room, but he said he turned his room into a sauna, not a jjimjilbang egg... They're asking for a small air conditioner. Are you going to pay for the electricity if I do! I turned on the air conditioner in the living room, so they're saying it's hot and hot in the room.
6 serving
Within 30 minutes
바겨사
Ingredients
  • Eggs
    13ea
  • Salt
    1ts
  • Water
    600ml
Cooking Steps
STEP 1/7
The eggs in the refrigerator are cold, so take them out to room temperature in advance. I took it out in the morning and did it around 3 o'clock, so the cold air completely disappeared. Wash thoroughly under running water. Why? I'm going to make jjimjilbang eggs in a pressure rice cooker.
STEP 2/7
I put in 13 and it's all over the floor. I was going to add one more, but it's in the fridge...
STEP 3/7
I put 600ml of water and it filled up to a trillion won.
STEP 4/7
Add 1 tsp of salt. If you add salt, the skin will peel off easily. When you boil it in a gas stove, you put vinegar in it, but I didn't put vinegar because it's in a pressure rice cooker.
STEP 5/7
Press the cooking button as if you are cooking rice. If it's sticky, you start the steamed egg.
STEP 6/7
It didn't break before and it's pretty, but as you can see... a burst of laughter.
STEP 7/7
The bottom of the rice cooker looks disastrous, but it wipes well, so don't worry.
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