Thanks to the comments left by Sharlene on my post on eggs the other day, we enjoyed a nice solar cooked Easter brunch this morning. Her suggestion, to use a muffin tin to solar cook eggs that she freezes, inspired the eggs and muffins I made in the Sun Oven today. I don't have a go-to recipe for biscuits, if fact today may be the first time I've ever made them, so after browsing through a few at epicurious.com - some of them were surprisingly complicated - I decided to use a baking mix from Trader Joe's. I put the muffins in the Sun Oven about fifteen minutes before adding the eggs to give them a head start. To fit both pans in I stacked them, placing the biscuits on top of the muffin tin with the eggs, using a couple of canning jar rings to allow for air flow. Again the eggs were slightly overcooked, but that's probably because I got distracted. In the future I may just bake the biscuits first and cook the eggs while they are cooling. It would be easier to monitor the doneness of the eggs that way. I was planning on freezing the leftovers, but over the course of the day we managed to polish everything off.
Thanks for sharing. Sounds like the timing for the eggs just needs a little tweaking and it'll be great. You might even get some extras to freeze from the next session.
ReplyDeleteHow long does it takes to cook the eggs?
ReplyDeleteStacy, that's a good question. I always seem to overcook eggs in the Sun Oven. According to Sharlene - who came up with the idea of using muffin tins for eggs - it take twenty minutes and she uses eggs at room temperature. Next time I am going to set a timer.
ReplyDeleteIt definitely takes a little longer if the eggs are cold from the refrigerator. Twenty minutes usually gives me a full cooked white with some of the yolk edges cooked but a nice runny center. I can't eat an egg with runny whites...eeeuuuuwwww!-- which is exactly how my sister likes them! 8-)
ReplyDelete