Main Ingredients:
Eggs: 8.
Additional Ingredients:
Vinegar: 2 tablespoons.
Seasonings:
Salt: 1 tablespoon; Salt-baked Chicken Powder: 15g.
Taste: Salty and Fragrant; Cooking Method: Boiling; Time: Several Hours; Difficulty: Easy.
Detailed Steps for Cooking Korean-style Grilled Eggs in Rice Cooker
Take the eggs out of the refrigerator and soak them in warm water until they reach room temperature.
Change the water and add vinegar.
Soak for 10-15 minutes. (Soaking in vinegar water can make the eggs more flavorful.)
Line the rice cooker with wet steaming mat paper or kitchen paper.
Put in the eggs, sprinkle with salt-baked chicken powder and salt. (If you don’t have salt-baked chicken powder, you can add an extra tablespoon of salt.)
Pour in half the amount of water as the eggs, select the quick cook button and cook until done. (I cooked it at night and kept it warm until the next morning.)
Done. Why is there one missing? My husband went to work in the morning and ate it.
It looks dirty with the salt-baked chicken powder on it.
Peel it open and see that it is crispy and fragrant, with a very chewy yellow part.
Isn’t it beautiful and appetizing?
