I’ve decided to work on my Sun Oven skills because it’s on the order form for June and I really haven’t spent a ton of time working with it. Most of my experience so far has been playing with it while camping. (I make zucchini bread in it almost every time we go camping, YUM!!!) So in the spirit of starting small, and because I have several dozen eggs in my fridge right now, I decided to “boil” eggs in it this morning. I remembered hearing about putting an egg directly in the oven without water and the egg cooking just like a boiled egg. In the spirit of being successful in my venture I decided I needed more information and found this great “how to” video put out by Sun Oven. I’ll attach the video here but if your not feeling like a video right now I’ll give you the high points. 1- leave the eggs in the carton, just cut off the top of the carton 2- put the carton in the oven, if your oven is not preheated it will take about 90 min. for your eggs to cook 3- to check and see if the eggs are done, spin the egg, if it isn’t wobbly they are done. 4- because the oven acts like a convection oven, if one egg is done, they are all done!!! EASY PEASY!!!
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I just changed the angle of the oven and the temperature in the oven moved from 215 to 315 in 30 min. Obviously correct sun placement makes a HUGE difference!!! My eggs look awesome. I just got them out of the oven and broke one open, it’s perfect – and super HOT. Can you say “egg salad sandwiches for lunch” YUMMY!!! I left them in the oven for about 2 hours. This seems to be a good cooking time. I left one in the oven to see what would happen if I left it in there longer. NASTY, don’t do this! The white of the egg turned brown and it was so rubbery it might have bounced if I dropped it (I should have tried that!) I don’t know if it’s because I just put it on the leveling tray without a pan or if it just major overcooked. Anyway, bottom line. Today’s experiment SUCCESS!!! I’ll do this again!
