Seven Hour Eggs Korean Sauna Recipes
SEVEN HOUR EGGS - KOREAN SAUNA
From Life Hacker - Instant pot eggs You may have seen these dark tan, hardboiled eggs referred to as "Korean sauna eggs," or perhaps "huevos haminados" if you are familiar with Sephardic cooking, but they are, essentially, eggs that have been cooked a really long time. According to Harold McGee's On Food and Cooking, this is a long-term cooking process in which "the quarter-gram of glucose sugar in the white reacts with albumen protein to generate flavors and pigments typical of browned foods." This means your egg tastes toasted, which is wild, if I'm being honest. The white is also insanely tender, while the yolk is creamy and almost fluffy in texture. https://skillet.lifehacker.com/make-korean-sauna-eggs-in-your-instant-pot-1831208346
Provided by Gagoo
Categories Very Low Carbs
Time 1h32m
Yield 6 serving(s)
Number Of Ingredients 3
Steps:
- 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.
Nutrition Facts : Calories 71.5, Fat 4.8, SaturatedFat 1.6, Cholesterol 186, Sodium 847.4, Carbohydrate 0.4, Sugar 0.2, Protein 6.3
AMBASSADE D'AUVERGNE'S SEVEN-HOUR LEG OF LAMB
Amazingly tender, flavorful and delicious. I first ran across this recipe in Paula Well's BISTRO cookbook. Don't let the seven-hours put you off. This is amazingly easy.
Provided by Possumgirl Randy
Categories Lamb/Sheep
Time 7h30m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Layer onions, carrots, garlic, bay leaves and thyme on bottom of nonreactive covered roaster large enough to hold lamb.
- Place lamb on top of onion and carrot mixture. Roast, uncovered, at 425 degrees for 30 minutes. Remove roaster from oven. Generously season lamb to taste with salt and.
- pepper. Return to oven and roast another 30 minutes.
- Remove roaster from oven, leaving oven on. Place roaster on top of stove, slowly pour wine over lamb, cover, and bring liquid to a boil.
- Return roaster, covered, to oven. Roast 4 to 5 additional hours until lamb is fork tender, but not falling off bone. (Timing will vary according to size and age of lamb and type of roasting pan used,).
- Check on lamb, reducing oven temps if lamb begins to burn or liquid begins to evaporate too much. When lamb is fork tender, bury potatoes and tomatoes in liquid. Cover and roast until potatoes are cooked through, about 1 hour more. Lamb should now be very tender, still juicy and falling off bones.
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- Put a steaming basket in the instant pot, then set the eggs in the basket in a single layer. Pour 4 cups of water into the pot (or just enough to cover the eggs), and sprinkle with 2 teaspoons of salt. Lock the lid.
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