Whole Eggs in Oven?

[Earthmaiden Profile]

This board is so educational! I had never heard of an 'American egg'.

Yes, I've had the breakfast buffet eggs. I just thought they were served like that because of the logistics of serving hot soft boiled eggs at a buffet and washing up umpteen egg cups. The ones we had at boarding school were like that too but still eaten from an egg cup in the way one would eat a soft boiled egg.

Are soft boiled eggs with lovely buttery toast or bread really peculiar to Britain?

[Stokey Sue Profile]

Are soft boiled eggs with lovely buttery toast or bread really peculiar to Britain?

More or less I think, I have had conversations with German and Dutch colleagues and relatives and they seem to regard the hard boiled egg as standard and French OH wasn’t brought up on them - though to be fair his mother’s idea of a child’s meal was bread, butter and ham at any time of day

[aero280 Profile]

Regarding the cooker.

If it wasn’t for the fact that you get random starts during the day, I would wonder if it’s been connected to a white meter circuit by mistake.

Do you have a separate meter for cheap electric at night?

[miss mouse Profile]

I had never heard of an 'American egg'.

I had not heard that term either and would assume it is connected with the rampant salmonella there.

[Stokey Sue Profile]

I don’t think it’s anything to do with infection the term as used by mother dates back certainly to before WW2, possibly coming from uncle Alec who was a hangover from WW1 (he was one of Patton’s aides in the US army)

[karadekoolaid Profile]

OK - I´ve just done a quick google investigation.
You can "hard boil" eggs in the oven in the following manner.
Preheat the oven to 350°F/177°C/Gas mark 4
Put one egg in a teacake cup (muffin cup) and then into a muffin tin.
Bake for 20-30 minutes: 20 minutes soft boiled, 30 minutes, hard boiled.
Remove and plunge into cold water to peel.

I have to say I´ve never tried it, but this seems to be the consensus!

[jeral Profile]

The sites I looked at say 160C, quite a bit lower than 177C, but don't use a "muffin cup" which might insulate/protect the egg somehow I suppose.

[karadekoolaid Profile]

The sites I looked at say 160C, quite a bit lower than 177C, but don't use a "muffin cup" which might insulate/protect the egg somehow I suppose.

There was a mention in one of the instructions I read which said something like " If your eggs are overcooked, lower the temperature to 325°F. Which concurs with your sites, Jeral.

[Loulou Profile]

Regarding the cooker.

If it wasn’t for the fact that you get random starts during the day, I would wonder if it’s been connected to a white meter circuit by mistake.

Do you have a separate meter for cheap electric at night?

That is a good suggestion, and yes we do have cheap (er) electricity during the night and a couple of hours during the day. But this part of the house which is newer is not connected to that! Today, I spent the good part of an hour sitting at the hob on a kitchen stool - and eventually it came on! OH and I take it in turns to do this. Makes no sense.

[Loulou Profile]

OK - I´ve just done a quick google investigation.
You can "hard boil" eggs in the oven in the following manner.
Preheat the oven to 350°F/177°C/Gas mark 4
Put one egg in a teacake cup (muffin cup) and then into a muffin tin.
Bake for 20-30 minutes: 20 minutes soft boiled, 30 minutes, hard boiled.
Remove and plunge into cold water to peel.

I have to say I´ve never tried it, but this seems to be the consensus!

Yes, that was probably the site I saw following the revelation on Food Network.
Managed to boil two eggs today anyway, as I have a lot to use up!

[aero280 Profile]

Do you have a separate meter for cheap electric at night?

That is a good suggestion, and yes we do have cheap (er) electricity during the night and a couple of hours during the day. But this part of the house which is newer is not connected to that!

I think it would be worth double checking that! Especially if you have a boost during the day. it could explain it all. When the cooker is working, find the meter and board suppling the cheaper electricity and turn it off and on and see if the cooker follows suit. The cooker should have its own big cable all the way from the consumer unit with the circuit breakers in it. It won’t be connected to “part of the house”. It will be completely separate. It wouldn't take much to mis-wire it.

[jeral Profile]

Baked egg experiment now done. The result of cooking two equal size/shape large eggs:

#1. Cooked as I wanted with yolk semi solid, although slightly browned at one end after shelling which tasted OK but unsightly if serving as is.

#2. Yolk was fine. A smallish part of the egg white was annoyingly still very sloppy so I gave it 20 secs in the microwave still sitting in part shell (pricked into yolk and loosely covered).

Each egg was in its own porcelain ramekin, same shelf, in the halogen oven with nothing else. As they run hotter, I used 140C (instead of 150C fan temp) for 27 mins, and with a thin pizza tray with holes in over them because halogens are top down heat. Also, I brought eggs up to room temp to avoid heat shock.

FWIW, even if by chance I were to be using the normal oven at the required temperature for other things, I'd still use a more typical method for baking shelled eggs instead to remove the hit or miss risk of in-shell eggs.

Love to hear if anyone else has already tried.

[Loulou Profile]

Interesting that you tried this Jeral, so it does work!

[Loulou Profile]

Aero, my OH installed all the electrics in the house as he converted it from a disused farm building. The kitchen is in a part of the house which was converted several years after the other part and def not connected to the ‘Off peak’ system. Hob came on at 11.15 on the 2nd attempt! Yesterday it took 40 or 50! V strange!

[aero280 Profile]

Very odd!

I think I would start checking by disconnecting the cooker and seeing if the voltage on the wire supplying the cooker is constant. if so, then there's a cooker fault. If the voltage in the supply wire goes on and off, there's a wiring fault.

[miss mouse Profile]

Loulou, are you certain that it isn't some fancy timer function? They can work on hot plates as well as I eventually discovered years ago with a much less sophisticated cooking device thanks to a visitor. I don't know whether switching it off at the mains would work with a modern electronic timer.

[jeral Profile]

Interesting that you tried this Jeral, so it does work!

Yup it does work.

I'm glad I tried as I spotted that I had far more eggs in the fridge than I thought. I'll begin to look like an egg by the end of this week.

[jeral Profile]

Loulou, I came across this "Ask an AEG engineer a question" in real time. Have you tried asking them?
https://www.justanswer.co.uk/sip/aeg?r= ... gJtnPD_BwE

[halfateabag Profile]

For what it's worth..... If my oven is going on and there is space on a shelf, I sometimes put a couple of eggs in a pyrex bowl, put hot water over them and stick them in the oven for hard boiled eggs..... Works for me ! .

Sorry, but I would have to get the problem sorted, could not live with that situation, hope you get it fixed..

[Loulou Profile]

For what it's worth..... If my oven is going on and there is space on a shelf, I sometimes put a couple of eggs in a pyrex bowl, put hot water over them and stick them in the oven for hard boiled eggs..... Works for me ! .

Sorry, but I would have to get the problem sorted, could not live with that situation, hope you get it fixed..

Thank you. The problem is it is an unusual shape and not available any more. It’s in a very thick oak worktop, but we will find a way round it! Good luck on your travels!