The 300 Minute Egg

fx

Wed, 16 Mar 2016 12:32:21 GMT

Soumya

Sat, 18 Feb 2012 23:13:24 GMT

you can just use a relguar skillet and wrap the handle in a few layers of heavy duty foil. I just keep the foil in the pantry and reuse it later.

amanda.skitt

Sun, 22 May 2011 01:21:48 GMT

Well I can imagine that the egg would taste burnt after baking for 5 hours. I dont think Id fancy that very much and it would be a waste of fuel if nothing else was cooked with it. It may not explode in an oven, like it would inside a microwave as an oven cooks from the outside in!

Divya

Thu, 24 Feb 2011 09:34:02 GMT

I wish I had taken pictures so that you could put them up with a nice large caption saying "eggstreme stupidity looks like this." It was an utter mess... wish I"d read all the comments before attempting this... My oven has long established itself as crazy and had I known the eggs would be this fussy, I"d not have risked it... Tossed in half a dozen and could barely wait.. half of them exploded... the rest were cracked and exposed.. im positive if i went out and gnawed on my car tires they"d taste better than how these turned out... and the smell... poooieee.. Didn"t realize that moisture would be such an issue.. or the temperature.. :-/.. would suggest you perhaps add a note in the body of your article that warns people about all that could go wrong.... Am a big fan of slow cooking... the flavours are just so radically different... but I certainly do have concerns over the consumption of so much energy.. :(... anyway.. think you"re doing a fantastic job of this site and won"t let this one disaster prevent me from trying out other stuff!

taylor

Fri, 5 Mar 2010 16:45:39 GMT

Hi,

So I ate some of these eggs in Korea tonight and I believe they gave me food poisoning. Shouldn"t these eggs be refrigerated after cooking? The eggs I ate were just stacked in a wicker basket...eaten with salt...and I am suffering greatly now. :(

Campington

Sun, 7 Feb 2010 21:20:40 GMT

I"m gonna try this overnight tonight. I"ve tested the fire alarm so all good. It might be on more like 500 mins so i might reduce temp to about 90C. Wish me luck. BTW i love your site. Keep up the great recipes.

Yani

Sat, 26 Sep 2009 20:20:59 GMT

How about cooking with hot air? I believe this should shorten the time

fx

Sun, 26 Apr 2009 21:13:09 GMT

Glad to hear this worked for you! Have fun with one of the other 250 articles on FXcuisine.com

M.S.

Sun, 26 Apr 2009 20:18:53 GMT

Wow, not only insanely easy but delicious as well! What a great way to deliver one of my favorite foods: the egg! I am looking forward to trying the topping. Thank you for a great website and all the ideas! Look forward to trying more. --M.S.

fx

Sun, 26 Apr 2009 19:06:57 GMT

How did it go?

M.S.

Sat, 25 Apr 2009 00:19:09 GMT

Less than 5 minutes until I pull the eggs out of the oven! Can"t wait! -M.S.

fx

Thu, 27 Nov 2008 15:27:14 GMT

Thom, this is a most interesting recipe! What do the onion skins bring to the dish? Do you have the full name of the cookbook?

Thom

Thu, 27 Nov 2008 08:45:53 GMT

Fx regards.
In spite of Shem claims to originality, my reading of ancient texts, Egyptian/Phoenhician/Greco/Balkin/Arian show this to be a "common" food within the peasantry. (another case of parallel "Knowing" within evolution)....and just why would it not be? the fires generally remained alight! Much as you say on process is so.. and many such varients. But there is good evidence to support yet another and equally as common method, that of long and slow, onion skinned infused, oil simmering. It would seem the ancient culinists ( looking always to energy conservation), should "yield" all they could to feed the baying mauls of kiddies..... and onions (Egypt) and eggs (South east Asia),( wild jungle fowl) for some, via India, but not all, duck and goose eggs( and beer) being the staple of the Nile Delta......any way... the recipe as follows (a Balkin cook text of circa the 20"s)
The skins of 2 kilos brown onions ( you have other purposes for the flesh)
4 litres of Pomace or otherwise crap oil. You can use this steeping again and again. (When you are sick of the base, varnish chiken house with it)
Leave on the back of the slow stove for the night. Don"t boil......
Remove from heat in the morning, deshell, rub some fresh olive oil into the egg surface.
Enjoy.....The beautifull saffron coloured yoke and the chestnut flavoured,coffee hued "white?" are a treat!
Slow food.... the only way.... Regards Culpeper...... and rember what you eat today, walks and talks tomorrow..... Bon.

fx

Tue, 30 Sep 2008 14:24:48 GMT

Julie, congratulations on making your first 300-minute-egg and thanks for trusting me enough to risk (in your mind at least) an eggplosion in your kitchen!

Julie

Mon, 29 Sep 2008 17:31:10 GMT

Hi fx,
I have been lurking around your amazing site for about a week but thought I"d wait until got the time to try something before I posted a comment.
This week-end I couldn"t wait any longer and tried this recipe, but lost my nerve a bit as I was afraid the eggs might explode in my inaccurate gas oven. So, I put the eggs in water on the lowest setting (S). It didn"t work as they came out like ordinary hard boiled eggs but just not as rubbery. However, when I plucked up the courage to try it again without the water, as, after all, an exploding egg can"t do that much damage, it worked perfectly. The anchovy relish went very well with them also. Thank you.

cathryn

Fri, 12 Sep 2008 15:06:24 GMT

�CHULENT EGGS! Yum!� Since I no longer am a sabbath observer, I haven"t made them for years, and after reading your article, I miss them! �so, I"m making a cholent, (a stew - with meat, potatoes, onions, beans, barley...cooked either over a low flame and a heat disperser or in a crock pot, from friday afternoon until saturday lunch) and will be putting eggs into it. �it"s nice to know that I can make them without the chulent, but, I"m sort of a purist in that... a steaming hot bowl of chulent, with the eggs, mashed up, both on top of it, and included in a green salad, with either a vinaigrette or tehina sauce over it!

thank you!

john

Fri, 1 Aug 2008 18:09:32 GMT

I enjoy your site very much! THANK YOU

fx

Tue, 29 Jul 2008 12:39:49 GMT

Jonah, I am not sure how to pickle eggs but I guess if you can pickle regular hard-boiled-eggs, that should work even better with those 300-minutes-eggs!

jonah

Sun, 27 Jul 2008 13:54:06 GMT

would eggs cooked in this way pickle well??

Gary

Mon, 30 Jun 2008 14:04:54 GMT

I tried this last night with my charcoal grill when I was done using it. I imagine the coals were too hot because eventually the eggs burst and burnt.

fx

Mon, 30 Jun 2008 07:28:39 GMT

Earth lover, a man with your convictions could easily cook these eggs directly in the ashes of a woodcamp fire. I"m told wood is a renewable energy.

earth lover

Sun, 29 Jun 2008 21:47:39 GMT

Hey...save the earth

don"t waste so much energy and resources just for eggs

fx

Sat, 28 Jun 2008 09:20:02 GMT

Bonnie, indeed this one is nice if you need the heat outside the oven. You could also bury the eggs in the ashes of a fireplace but they are prone to break.

Bonnie

Tue, 24 Jun 2008 16:05:32 GMT

This will be nice to cook on a chilly weekend morning when you want the stove on to add warmth to the kitchen!

fx

Sat, 21 Jun 2008 15:08:04 GMT

Carolina, thanks for visiting and I"m glad to hear you like my blog!

Carolina

Mon, 16 Jun 2008 08:28:48 GMT

I just found your site, love it so much. I am wasting time these past couple of days reading food blog after food blog. I will be back again after I do the work I have been neglecting for all this time. Thanks. Oh, the eggs do sound interesting, but I have a very old gas range, and am afraid to try this.

Willem

Sat, 14 Jun 2008 22:23:46 GMT

This website is Great! I will recommend you to all my friends. I found so much useful things here. Thank you.

Vince

Mon, 2 Jun 2008 09:18:42 GMT

Fascinating site and well worth the visit. I will be back

fx

Wed, 14 May 2008 16:12:20 GMT

Susan, good luck for your home-hatched 300 minute eggs!

Susan

Wed, 14 May 2008 14:40:27 GMT

I keep my own chickens, Araucanas, who lay green & blue eggs. I can"t wait to try this...I"m always looking for ways to showcase their gorgeous shells.

fx

Fri, 2 May 2008 00:39:40 GMT

Deborah, I am so glad the recipe worked for you! I fear that quail eggs, with their comparatively higher surface-to-liquid ratio, would dry up much sooner. Perhaps you should try with two dozens and try one every hour to see what it looks like. Or place them in a jug of water in the oven and boil them for ages. Let me know if you try!

Deborah

Thu, 1 May 2008 10:29:28 GMT

I could not resist this "grande" experiment. What a huge success! The sweet smell in the kitchen when I arrived home was almost irresistable. But, I waited for dinnertime to enjoy the rich roasted flavour of these wonderful eggs. I have access to farm fresh eggs so I went to work with my imagination to showcase these eggs. I made a salad with an anchovy vinaigrette as follows and used the 300 minute eggs as a garnish. However, I would like to know if you have knowledge on how long you could "roast" quail eggs?
Anchovy Vinaigrette: 3-5 salt packed anchovies, 2 garlic cloves, 1/4 c red wine vinegar, 1/4 c olive oil. I had some purple baby potatoes, nicoise olives, chives to add to the salad. It was delicious. Indeed, this method of cooking eggs is definitely a keeper! :)

fx

Mon, 18 Feb 2008 16:23:28 GMT

I am the webmaster and you can contact at fx @ fxcuisine.com

hieteessila

Sat, 16 Feb 2008 08:25:44 GMT

Hallo please say me. How do I contact a site"s webmaster?

yang

Sat, 16 Feb 2008 05:48:09 GMT

This one is simple & nice.

fx

Wed, 30 Jan 2008 12:47:38 GMT

Kevin I am most sorry to hear your eggs where FUBAR or rather FUBAE - Fucked Up Beyond Any Eating I suppose. It is quite clear your oven was a bit hotter than needed, which can easily happen unless you have a very recent oven with an electronic temperature gauge. But don"t give up - all you need to keep the temperature down is add a bucket of water in the oven and just make sure there is always water in it, adding some regularly to compensate for the evaporation. The laws of physics will prevent your oven"s temperature from exceeding 100 Celsius before all water is evaporated. If it"s any confort these eggs are sometimes buried in ashes as a fire dies down, and most explode while cooking them like this. I hope this helps!

Kevin

Tue, 29 Jan 2008 23:49:10 GMT

I decided to try this, as it sounds really appealing.1 word: FUBAR.Not sure how I did it, but the outside was a deep, carmelized brown husk. I ate parts anyway, and they were pretty good.It came out pretty poorly though.

Mikeloud Bernard

Tue, 25 Dec 2007 12:50:58 GMT

Je suis en francais le site de l oeuf que je vais tester je vois que google a alimente la pub sur ton site bravo

Marilyn

Tue, 11 Dec 2007 13:40:28 GMT

Nice effect..

fx

Fri, 30 Nov 2007 16:07:55 GMT

There is another way of cooking eggs for a very long time without an accurate electric oven. You can simmer them for hours like the Chinese do, and obtain relatively similar results.

Crowley

Fri, 30 Nov 2007 12:32:57 GMT

I gave this a shot with my family and friends last night, and it was fantastic. Went over very well. I will say that the above comment about dryness is very accurate; I have a very old oven, and it"s rather difficult to set exact temperatures. I believe I set it just a little too hot, so the eggs came out very rubbery. Next time, unless I have a better oven, I"ll be putting them in the oven-proof dish. I also will probably make two small changes to the sauce, by adding just a touch of ground roasted cumin, and exchanging half the lemon juice for soy sauce.

Avi

Thu, 29 Nov 2007 21:41:19 GMT

I have used a variation of this Morrocan dish for the eggs my family eats on Passover during our Seder soup course (some have eggs in salt water first). I put a couple dozen eggs in a large pan with onion skins and water to cover. I cover the pan tightly and cook the eggs in a 200F oven overnight. They come out brown and oniony.

Nicole

Tue, 13 Nov 2007 13:34:00 GMT

Thank you sooooo much!l

alex

Sat, 3 Nov 2007 14:50:56 GMT

Really good site, and a pleasant suprise... Good Luck!

Edilekpoide

Fri, 2 Nov 2007 17:40:33 GMT

We all love to eat tasty. And more than usual pleased to surprise friends original recipe. We offer you a cheesecake recipe . Best wishes.

Hillari

Fri, 2 Nov 2007 01:40:15 GMT

Excellent web site I will be visiting often.!

Nikki

Sun, 26 Aug 2007 17:57:06 GMT

Well, on a whim, I tried the roasted eggs - they came out brilliantly! - and, they"re even better as deviled eggs. :) I wish I could have gotten pictures, but they weren"t on the plate long enough to be photographed!

Heather

Sun, 29 Jul 2007 09:16:17 GMT

Oh my goodness this sounds delicious. Thank you for posting it!

Rant

Sun, 1 Jul 2007 06:19:01 GMT

Andy, you are not supposed to wash eggs! Their shell is slightly permeable and by washing you actually do more damage in terms of health issues than without.

Andy

Wed, 20 Jun 2007 23:14:34 GMT

Salmonella is only found on the egg shell, so if you wash your eggs (yes, wash them) before you cook them there is no risk of contamination.