Hard Boiled Eggs Without Water Sun Ovens Cooking Essentials


As we continue the SUN OVEN Cooking Essentials
series, we’re going to talk about making hard boiled eggs without water
in the SUN OVEN. The amazing
thing about making hard boiled eggs in a SUN OVEN is no water is required. When you think about how you boil an egg. You take an egg, you bring water
to a boiling temperature. You place the egg inside a pot of hot water
that has the even heat of the hot water all the
way around the egg shell. Well,
on a SUN OVEN, the entire chamber is even and it has a completely even
heat. So consequently when we make hard boiled eggs
in it we don’t even need to use water. I’ve had the opportunity to teach how to cook
in the SUN OVEN on five different continents. When I’m in a developing country and trying
to get women to understand how to use the SUN OVEN
with the even heat, one of the first things I’ll do is have someone bring
me an egg and I’ll just take an egg and I’ll set it on the shelf of the SUN
OVEN. If I’ve preheated the SUN
OVEN, I put the egg in for about 35 to 40 minutes. I have a perfect
hardboiled egg. But you don’t have to do them one at a time. When you do a larger number of
eggs in the SUN OVEN, it’s best to use a cardboard egg carton. You can hard
boil them without water by putting them in a pot, but then anywhere the
eggs touch each other you’re going to get a little brown spot. So what I
did here is took some cardboard egg cartons and I just took a knife and cut
the lids off of them. When I put this in the SUN OVEN the eggs will
boil without having any water in them. The nice thing about it is that the many people
who raise their own chickens or get freshly-laid eggs know that
it’s very difficult to peel a hardboiled egg that’s been freshly laid. The wonderful thing about cooking
in the SUN OVEN, doing hard boiled eggs in the SUN OVEN without the water
is that the membrane that on a freshly-laid egg builds up between the
eggshell and the egg white completely disappears when it’s hard boiled in
the SUN OVEN. So it’s very easy to peel. So there are advantages particularly with
freshly-laid eggs to doing them in the SUN OVEN. But the leveling tray will accommodate two
dozen eggs. I’ve preheated the oven. It’s a late September day. It’s partly cloudy. So
today we don’t have full sun. I think the maximum temperature we’re
probably going to reach today is probably between 290 and 300 degrees
Fahrenheit. But we can cook the eggs. Normally I can cook two dozen eggs in about
an hour and ten minutes. Today
I suspect with the lower temperature it’s going to take approximately an
hour and a half. So all I did was cut the lids off the egg
carton. Now I’ll
open the preheated SUN OVEN and I will put the eggs in. Sometimes you’ve
got to balance them a little bit while you’re getting them in. So now the
two dozen eggs are there. We’ll shut the door here. We’ll set this in the
sun. We’ll come back in probably an hour and a
half or so, and see how the sun is doing. Well, it’s been about an hour and a half. The sun is kind of playing hide
and seek today, so it’s been coming and going. But let’s take a look and
see how the eggs are doing. It’s hard to tell by looking at an egg whether
it’s hard boiled or not. But what you can do is, we’re going to open
this up and we’re just going to take one of the
eggs out of the oven, using a hot pad here because it is pretty warm. Then, the way you can tell if an egg is done
is, if you just set it on a flat surface like this table, and you spin
it, see, it spins nicely. It’s
not wobbling around, which means that this egg is done. So, then we can
take the rest out and they’ll be ready to eat. Well, let’s see how the egg came out. Look at that, we have a perfect
hardboiled egg with absolutely no water.

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