Cooking eggs with a solar oven

From spring to autumn, when temperatures reach 25-35°C, boite solar furnaces generally reach temperatures close to 100°C, reproducing heat almost equivalent to boiling water. This makes it easy to cook eggs, potatoes, rice and semolina.

Recipe suggested by : Linda Louis – Solar oven : box type, SunTaste – Preparation time : 5 mn – Cooking time : 10 mn – 1h30

Perfect eggs, soft or hard-boiled

Place the whole eggs in a black metal casserole dish, without water. Don’t be surprised if they take longer to cook than in water. Water is a better conductor of heat than air, and cooks faster than air. Boiling water on the skin will always be more painful than a hand in a 100°C oven…

Autumn/winter (full sun, no wind, outside temperature between 10 and 14°C).

Recipe	Oven temperature	Cooking time (once temperature has been reached)
Perfect or poached eggs	60-70°C	1h
Soft-boiled eggs	60-70°C	1h30
Hard-boiled eggs	60-70°C	2h

In spring (full sun, no wind, outside temperature between 18 and 25°C).

Recipe	Oven temperature	Cooking time (once temperature has been reached)
Perfect or poached eggs	90-100°C	15 mn
Soft-boiled eggs	90-100°C	23 mn
Hard-boiled eggs	90-100°C	30 min.

Summer (full sun, no wind, outside temperature between 25 and 40°C)

Recipe	Oven temperature	Cooking time (once temperature has been reached)
Perfect or poached eggs	110-130°C	10 mn
Soft-boiled eggs	110-130°C	18 mn
Hard-boiled eggs	110-130°C	23 mn

Enjoy your meal!

Cooking without gas or electricity

This recipe is taken from the book “Cooking without gas or electricity” by Linda Louis: from the wood stove to the solar oven via the fireplace or even the campfire, the rocket stove, the wood oven, the solar dehydrator , the smoker, the barbecue, the Norwegian pot…Explore alternative cooking techniques without gas or electricity for economical and ecological recipes. Linda Louis is the author of several books that are references in organic, local and wild cuisine. She also explores the themes of food autonomy in the great outdoors and zero waste. She regularly collaborates with the culinary, gardening or ecological press and since 2006 has contributed a blog, Cuisine Campagne (www.cuisine-campagne.com), a portfolio (www.linda-louis.com) and an Instagram account (lindalouisberry) in which she advocates authentic, generous cuisine close to nature and know-how.