Thursday, March 21, 2013

Sun Oven Easter Egg Cooking

Hello my darlings! This is Chef Tess, corporate chef for Honeyville. I'm very excited to visit here on the blog today! I received my new All American Sun Oven here in Arizona last weekend and I've been having an amazing time falling in love (all over again) with it! I've used the original Global Sun Oven for almost 10 years and the new version is outstanding! With Easter on its way, I thought I'd share a quick post today on how to cook eggs without boiling water using a cardboard egg tray. I did them this weekend just by popping them into the All American Sun Oven right next to my supper pot! In a regular oven, it won't work. They'll explode because of the uneven heating of the egg. In a sun oven, you get remarkable even cooking that mimics the even cooking temperature of boiling water enveloping the eggs...but all dry!

Here's what you do: In an All American Sun Oven, place a cardboard egg carton with the top removed in the oven. It is important that it be a cardboard carton (Styrofoam will melt) and it is important to not get a gooey mess from a melted carton in your oven. If you want to use a pan, it won't do as well because the egg will have "hot spots" where the inside of the egg will brown. 

Close the sun oven and allow to cook (any temperature over 200 degrees will work). If you place cold eggs in the oven, it will affect the cooking time. 

Here's the general guide for cooking times (300 degrees):
Single eggs, 20-25 minutes.
Half dozen eggs: 30-35 minutes.
Dozen eggs: 45-50 minutes. 

Allow eggs to cool. You can get out your Easter egg dye and play! You can serve the eggs right away or chill for later use.

Farm fresh eggs giving you trouble to peel?  Sun oven cooking will change your life in that regard! They're a cinch to peel when done this way! There you go my darlings! Try using the new All American Sun Oven today!

Always My Very Best,
Your Friend Chef Tess


lfhpueblo said...

What size eggs did you use?

Anonymous said...

Slick, I'm going to try doing eggs like this.

I do have a question. I'm wanting to start meals in a jar. There are just two of us old timers here so need smaller amounts and want to try the recipes first. Question: If I open a #10 can of freeze dried meat, make up a meal to try, can I put the rest of the can in quart jars, suction out the air and use it later. A full #10 can is too much for us to use at once. The instructions on the can limit the time open to a few days.

Cookin' Cousins said...

Hi Anonymous!

Once you open a can of products, we definitely encourage you to put the remaining products in a mason jar and seal it with a vacuum or oxygen absorber. That will keep the shelf life at the same amount that it had in the can before you opened it.

You never want to leave the products in the can, because there is no seal once teh can is open. Thanks for the question!

Lea said...

I have a follow-up question. I have opened a #10 can of dehydrated mixed peppers. Was intending to use them over a period of months so I don't have to buy fresh. I thought I had read that they will last several months. Am I mistaken?

Cookin' Cousins said...

Hi Lea,

We don't list shelf life after a product has been open because, frankly, there is no way of knowing how long it will last. Several months left in an unsealed can is definitely pushing it though and I wouldn't suggest that. If you just opened them and don't want to seal them back up in a Mason Jar with an oxygen absorber, i'd suggest keeping them in the refrigerator. This will give you some time, but as I mentioned before, I wouldn't reccommend anything past 3 months.

MJ said...

I tried this today and the eggs are great (not over done or underdone) but I still had some problems peeling. It takes a good bit of the white with the peel. I use to make wonderful hard cooked eggs but since moving to New Mexico they are all hard to peel. These at least peeled easily but took white while my others come off in tiny pieces and take even more white. What can I do?