Solar Eggs

SOLAR EGGS   

 List of Egg recipes below :

Asparagus Quiche

Cheese Egg Rolls

Crustless Quiche                                                                             

Fried Eggs                                                                                                    

Hard Boiled Eggs                                                                                        

Ham And Corn Souffle

Poached Eggs in Spanish Sauce                                                               

Puffed up Eggs                                                                                                        

Spinach Quiche

Zucchini quiche                                                                                          

 

Asparagus Quiche

9 eggs

1 cup cheddar cheese - grated

Roughly 25 X 10 – 12cm (3 - 4") fresh asparagus tips

1 teaspoon paprika

½ teaspoon salt (optional)

freshly ground black pepper to taste

Preheat your dutch oven with the solar oven to 130°C (250°F).

Spray a dark  pie pan with oil.

Place the eggs into a bowl and whisk until well beaten. Stir in the rest of the ingredients except for the asparagus tips. Pour mixture into pie pan.

Gently place the asparagus tips in the design of your choice around top of quiche.

Crush more black pepper over the top if desired.

Place the dark pan inside the dutch oven.  Cover and cook until set – approximately 1 – 1 ½ hours.

Cheese & Egg Rolls

Serves 2 - 4

4 bread rolls

4 eggs

Tablespoon of cream per egg

Parmesan cheese – grated

Salt & pepper

Fresh herbs of choice

Preheat both the dutch and solar oven to 150°C (250°F).

Slice the roll open just above the half way mark to form a container for the egg.  Set the top piece to one side.

Remove ½ - ¾ of the inner bread from the bottom section of the roll to allow space to crack an egg into the hole created.

Prepared rolls in the pan - ready to go
in the dutch oven in the solar oven

Sprinkle over the fresh herbs and parmesan cheese.  Drizzle with the tablespoon of cream and season with salt and pepper.

Crisp and tasty Cheese & Egg roll

Place the egg filled rolls in the preheated dutch oven and cover.  Bake for ½ - ¾ hour until the eggs are cooked and set.

Allow to stand for 5 minutes – place the top section of the roll on top of the cooked egg and serve.

This recipe will produce an egg which is cooked hard – but the roll will also crisp up very nicely.

Alternative:  add some chopped cooked ham or smoked salmon to the bottom of the roll prior to cracking the egg into it.

Crust less Quiche

Serves 2

½ cup bread, buttered and cut into cubes (include the crusts)

2 eggs

¼ cup milk

dash of salt & pepper

½ cup cheese - grated

¼ cup diced cooked ham (or canned ham chunks)

Preheat the dutch and the solar oven to 130°C (250°F).

Line the bottom of a small dark 12 cm (5 “) greased pan with the buttered bread cubes.  Mix the remaining ingredients and pour over the bread cubes.  Cover and bake until set and puffy ¾ - 1 hour.

Fried Eggs

Set your solar pot to preheat in the oven with 1 tablespoon of butter, oil or bacon grease.

When the temperature in your solar cooker is at 150°C (300° F) add your egg to the oil and sprinkle with salt, pepper or your favourite seasoning.

Cover, and allow it to cook for about three to five minutes until cooked.

Ham & Corn Soufflé

Serves 3 - 4

3 Tablespoons melted butter
3 Tablespoons flour

1 tin creamed corn
½ cup finely diced onion
½ cup diced red pepper
1 cup diced ham
½ cup milk
3 eggs - well beaten

Preheat the dutch and the solar oven to 130°C (250°F).

Melt your butter in the pan in which you plan to bake your corn soufflé.

Add the flour, and stir until well blended.

Add the rest of the ingredients, and bake for 1 – ½ hours until the soufflé is cooked and brown around the edges.

Serve with a loaf of fresh Ultimate Solar Oven bread and a fresh salad.

Hard Boiled Eggs

Pre-heat a dark pan ½ full of water, with ½ teaspoon salt added, in the solar oven to 130°C (250°F)

When the water has bubbles (not a rolling boil) place the washed eggs (maximum 4) inside. 

Cook for 1 hour.

As with all foods when solar cooking, do not put too much in your pot, as this can cause inconsistent cooking results and longer cooking times.

Seasons of the year can also affect your cooking time.

Poached Eggs in Spanish Sauce

¼ cup onion – peeled and finely chopped

¼ cup celery – rinsed and finely chopped

¼ cup green pepper – de-seeded and finely chopped

1 jar solar tomato sauce or 1 X tin 250gm (8oz) tomato sauce

Spanish seasonings

5 eggs

In a covered casserole, soften onion, celery and butter at 130°C (250°F) for about 30 minutes.

Add the solar tomato sauce or the tin of tomato sauce and Spanish seasonings.

Cook for ½ - ¾ hour until bubbling.

Break eggs into a bowl, uncover the casserole and gently pour the eggs into the sauce. Cover and cook until eggs are firm – about 15 – 30 minutes.

Puffed-up Eggs

Serves 4

4 eggs

8 tablespoons milk

1 cup cheddar cheese - grated

Seasonings of your choice

Preheat your medium sized dutch oven with the solar oven to 130°C (250°F).

Beat the egg with the milk.  Add the seasonings of your choice and the cheese.  Remove the pan from the oven, butter it, and pour the egg mixture into the pan.  Cover and place in the preheated dutch oven.

Bake for ½ - 1 hour until cooked and puffed up.

 

Spinach Quiche

Serves 2 – 3

½ cup chopped onion

½ cup mushrooms, sliced

1 cup Swiss cheese, grated

300gm pack of frozen spinach - thawed & well drained(10 oz)

3 eggs - beaten

1 tin evaporated milk

¾ cup flour

¼ teaspoon nutmeg

Salt and pepper, to taste

Butter a 20cm (9”) round dark roaster pan. Combine the finely chopped onions, mushrooms, cheese and spinach in a round roaster pan.  Beat together the remaining ingredients.  Pour over the vegetables. Cover and bake for 1 - 1½ hours.

 

Zucchini Quiche

Serves 4 – 6

2 medium zucchini, chopped or shredded

2 cups Swiss cheese, coarsely shredded

3 to 4 eggs

1 cup self raising flour

¼ cup salad oil

¼ teaspoon Italian seasoning

¼ teaspoon nutmeg

½ cup onion - chopped

Diced mushrooms

Salt and pepper

Preheat the dutch and the solar oven to 130°C (250°F).

Lightly oil a 20cm (9”) round dark roaster.

Beat the eggs well, stir in the flour and seasonings and pour into the bottom of the pan.  Add the zucchini and shredded cheese and stir lightly with a fork.

Cover, and bake in a preheated solar oven for ¾ - 1½ hours or until a knife inserted in the center comes out clean.