Be-ware exploding eggs!
The history of Roasted Eggs is the most interesting of the eggs with its elevated intrigue resulting from a rare appearance of the preparation. Although, it can be found during Seder meal of Passover.
Before the 16th century, eggs were most oft baked and not boiled. I don’t know why. If somebody does, please post in the comments because I’m curious. They were “baked in the ashes of a soft fire.” So romantic, right?
A spit roasting method has said to exist where the spit is placed into the fire until it is very hot, skewering the egg through with the spit and immediately thrusting it into the fire to prevent any leakage that is most definitely going to occur. The apparent difficulty in this method is seen when 15th century gastronomist, Bartolomeo Platina, writes, “This is a stupid invention and unsuitable and a cooks’ joke.”
The more common method is to cook the egg to hard boiled and roast over the stove top flame or in the oven. Usually, no egg-splosions occur. The result is a brown/tan colored egg white
Roasted Eggs, Old School circa pre-16th century
Ingredients
- eggs
- an outdoor fire of some sort
- Start your fire. Wood is preferable, but coals can work as long as there is enough ash.
- Make a mound with the ash. Place your eggs into the mound and cover with more ash. The temperature should be around 250F-300F. Anything higher could agitate the insides of the egg too quickly and result in an exploding egg.
- Cook for 5 hours. I recommend that since a fire will be going for 5 hours, a pork shoulder roast should be going as well.
- Pull the eggs from the ash and cool to touch.
- Peel, season and eat. Preferably, with the roast. 🙂
Roasted Eggs, Modern Day
Ingredients
- eggs
- pot of water filled enough to cover the eggs
- oven/stovetop
- Pre-heat the oven to 350F if you’re using the oven rather than the stovetop.
- Hard boil eggs from 10-15 minutes, depending on your preference.
- Once they are cooked you can either:
- a. Bake them in the oven until they are slightly cracked and light brown.
- b. Using tongs, hold the egg OVER the flame and slowly roast until the shells are slightly cracked and light brown. If you put them directly into the flame, they will explode.
chrissycambafoodings 