Seven Hour Eggs - Korean Sauna

Recipe by Gagoo
READY IN: 1hr 32mins


  • 6
    eggs (or as many as will fit in a single layer in the bottom of your Instant Pot insert)
  • 1
    cup water (enough to cover the eggs)
  • 2
    teaspoons kosher salt


  • Let the eggs come to room temperature for about an hour—this will help prevent cracking during cooking—then place them in the Instant Pot insert.
  • Cover them with water, add the salt, and close the pot, making sure the release valve is set to “sealing”.
  • Press “Manual” or “Pressure Cook,” make sure you’re set to “high pressure,” and set the time to 90 minutes.
  • After the cooking time has elapsed, release the pressure manually, (quick release) remove the hot eggs from the insert—use tongs or a spider—and set them in an ice bath until they are fully cool to the touch.
  • Peel ‘em, eat ‘em.