(St. Louis, MO)
Well, I tried another egg-cellent egg-speriment today in the Sun Oven! It didn’t go according to plan. I didn’t get the eggs in the cooker until about 3:45, and that’s rather late at this time of year. I had to tilt the stand all the way up, and it wasn’t enough to catch the fullest rays of the sun. I don’t think the interior got above 250 degrees at all, which is a far cry from the last time I made my hard-cooked eggs when the oven got to about 330 degrees. That time, it took 45 minutes, and my husband said that that was too long, and they were too dry. This time I took one out after 40 minutes, but at only around 250 degrees, it was still raw and runny.
I added 30 minutes to the cook time, and then I sampled another egg. The yolk was perfect and not dry, but the egg whites were slimy and still sticking to the shell. So, I left the remaining eggs in for another 5 minutes and took them out. (Note: After I remove the eggs, I douse them in cold water to stop the cooking process.) That did the trick! What a great, easy way to cook eggs without water, and using only the power of the sun! Just note the time of day and the temperature of the cooker. Higher temperatures drastically reduce the time necessary to cook eggs! It’s a true egg-stravaganza! (Sorry, couldn’t resist!)
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