Pressure Cooker Korean Steamed Eggs

Image of Doris Cho
Rated 5.0 based on 2 customer reviews
Pressure Cooker Korean Steamed Eggs
Pressure Cooker Korean Steamed Eggs


For best results, we recommend using:


Mealthy Tip

Did you know there are other stocks or broths that would be a great substitute? Try using dashima (kelp) broth or chicken stock.

For more steamer recipes, check these out:

Pressure Cooker Steamed Artichoke

Pressure Cooker Steamed Lemon Herb Fish

Pressure Cooker Steamed Mussels

Nutrition Facts

Per Serving: 506 calories; 27g fat; 6.9g carbohydrates; 56g protein; 663mg cholesterol; 4570mg sodium.

Full nutrition

Nutrition Facts

Serving Per Container 2

Amount Per Serving
Calories 506 Calories from Fat241
% Daily Value*
Total Fat 27g 41%
Saturated Fat8g 38%
Trans Fat0.1g
Polyunsaturated Fat6.1g
Monounsaturated Fat10.5g
Cholesterol 663mg 221%
Sodium 4570mg 190%
Total Carbohydrate 6.9g 2%
Dietary Fiber1g 2%
Protein 56g
Vitamin A22% Vitamin C19%
Calcium28% Iron47%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4


5.0out of 5 Stars

(2 Reviews)

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What others are saying

Image of Kennedy Luca

Kennedy Luca says:

I swapped in seafood stock instead of anchovy stock, and was really happy with the way these eggs turned out. I added extra jalapeno for the kick of flavor.

Image of Rebecca Kim

Rebecca Kim says:

I needed something easy to cook with rice and meat and this is a perfect side dish!! The prep work is so easy! I didn’t have anchovy stock or shrimp brine so I used water and salt and it came out delicious. Best of all, the texture was perfect.