It looks like I’ve put all the washed eggs in my pot so they don’t overlap each other. With the large egg size, there doesn’t seem to be much space today. After that, pour in all the salt water. 5.It looks like it’s chewy and savory. I’ll introduce you in detail how to make it so that it doesn’t burst, so please refer to it as a family snack.Kuku Electric Rice Cooker Grilled Eggs Pressure Rice Cooker Elvan Egg Making Pressure Rice Cooker Grilled Eggs Electric Rice Cooker stone-grilled eggs Making Rice Container Grilled EggsPrepare 300ml of water, add 1 tablespoon of thick salt, and mix to make salt water. The reason why salt water is added when making an electric rice cooker roasting egg is to season the egg and to help it solidify and prevent the egg from discoloring. However, if you put in too much, you might not be able to eat it because it is salty, so I recommend adding only 1 tablespoon in 300ml. 4.Put in my cooker and choose high pressureLeave it at room temperature for more than an hour to remove the cold air, put it in a bowl, and receive plenty of water. Put 1 large bottle of vinegar in there and soak it for about 10 minutes to remove foreign substances from the eggshell. (Add vinegar to disinfect and clean at the same time~)Lay two layers of kitchen towel on the bottom of the inner cooker of the electric rice cooker. Since salt water may discolor the color of the inner cooker and the coated part may deteriorate because it roasts at a high temperature, a kitchen towel has been installed to prevent the discoloration even a little. And I’m not throwing away the rice cooker I’ve been using since before to make sikhye or baked eggs. That’s why the inner cooker looks very messy. I’m using it separately for exclusive purposes.First, prepare enough eggs to make. Depending on the size of the electric rice cooker, you can prepare between 7 and 10. I’m going to make it in a 10-person cooker, so I prepared 10 special sizes. When storing eggs, you keep them in the refrigerator. If you take them out immediately and put them in an electric rice cooker, the cold eggs can meet hot heat and explode before cooking due to the temperature difference. So, I’ll leave the eggs in the refrigerator at room temperature for at least an hour to remove the cold air and start cooking. 2.This is how it looks after being lightly washed in running water and served in a bowl. One of them has already become a treat for my husband, and the other is cut in half and put in to show how chewy it is after the skin has been removed. The color is the same as a baked egg, right?After selecting “High Pressure Steam” among the functions, the default set time is 40 minutes, and the additional 5 minutes are added to set it to 45 minutes. I adjust the time little by little depending on the egg size, but today it was a little big, so I added 5 minutes. 6.The shelf life is as short as it is made at home, so rather than making a lot at once, I recommend making an amount that is enough to be tasted two to three times. Since the weather is getting hotter these days, I cooled it down enough and put it in an airtight container and stored it in the refrigerator. I think it’ll all disappear in two to three days. It’s okay to taste it as it is, and enjoy it as an egg salad with salad vegetables. Then make it deliciousAfter 10 minutes, gently rub one tablet at a time and wash it thoroughly, then wash it again under running water. 3.Ingredient Eggs 10 pcs, 1 tablespoon of thick salt, 1 tablespoon of vinegar, 1 tablespoon of kitchen towel, 1 tablespoon of water = 15ml / 1 tablespoon of water = 5ml감지된 언어가 없습니다.
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