Photo of the Day: 300 Minute Egg
Leave an egg in an oven at 220°F for 300 minutes (5 hours) and voila: you get what looks like a brown, hard boiled egg.. Is it tasty? According to François-Xavier, yes—the long baking gives the egg white a nutty flavor.
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6 Comments:
cholent, the jewish sabbath dish of beans, meat, and potatoes, is cooked at a low temperature for 24 hours and served on saturday for lunch. my orthodox friends who make it always include a half dozen eggs tucked inside. they are incredible -- brown and rich and nutty tasting.
cybercita at 8:35PM on 11/28/07
I was going to say the same thing. I love my chulent. Here is my recipe
http://blog.seattlepi.nwsource.com/franticfoodie/archives/112752.asp
savvy savorer at 12:27AM on 11/29/07
I've done this a few times. It totally rocks and is ever so tasty. You can also do them in a crock pot set to warm....
DM at 9:53AM on 11/29/07
Am I the only one that thinks heating an entire oven for FIVE to 24 HOURS to cook some eggs in a way that seems only subtly different from what you get from a 3-minute boil is a tremendous waste of electricity? Just sayin'.
Garyo at 10:12AM on 11/29/07
It is a waste of energy if you do it everyday, but in the exploration of creativity it is, basically, tuition costs. The child in all of us must be free to create without constraints. Who knows what discovery will come of taking a 'wasteful' ride out into the unknown? It's not like everyone is going to begin making a single breakfast egg for each day by turning on their oven at night before they go to bed. Think, Garyo, think! Just be realistic instead of so afraid and you'll be fine.
june2 at 12:59PM on 11/29/07
Do they come out tough and chewy or what?
Rookiecook at 10:55PM on 11/29/07