Eggs baking in the oven for 5 hours? What would they taste like? My inquiring mind needed to know but could not justify having the oven on for 5 hours just to make some eggs to satisfy my curiosity, even at the low temperature of 210°F (100°C).
I have also wanted to experiment with making pressed tofu, using the oven to dehydrate the tofu (instead of all the messy pressing and draining) to achieve the texture of mozzarella cheese.
Then it suddenly occurred to me, why not try them both at the same time?
But I needed a day when I am in the house for at least 5 hours. That day finally came this week.
Experimented with 4 different varieties of tofu – firm, lite firm, extra firm and soft. Cut each 1-pound block of tofu into 8 pieces. Marinated 4 pieces of each variety in 1 tablespoon of regular soy sauce overnight.
Drain and pat dry each piece with paper towels.
Place single layer on baking rack (in sheet pan), leaving space between each piece.
Baked for 2½ hours at 210°F. Turned each piece. Baked another 2½ hours.
This is what the tofu looked like after 5 hours in the oven.
Here are the results of my experiments.
I prefer the taste of the marinated slices and the texture of the firm tofu. The texture of the extra firm and soft were OK, did not like the texture of lite firm.
Froze one slice of each. The texture after freezing was not much different from the unfrozen ones. Again I liked the texture of the firm (and the soft also). Did not like the extra firm and lite firm. I will definitely be making this (in large batch) for the freezer using marinated firm and/or soft tofu.
I should have tasted each variety at the end of each hour so I could make hourly comparison, must do so at another time. Posting recipes at a later date.
As per Charles instruction, I placed the eggs in hot tap water while waiting for the oven to heat.
Place the eggs on oven racks and baked for 5 hours at 210°F. Half way through baking, I switched the eggs between the 2 racks as I felt the ones on the lower rack closer to the heating element may get too much heat.
This is what the eggs look like after 5 hours. Reminded me of Chinese soy sauce eggs and tea eggs (without the patterns).
The eggs were easy to peel. The white had a nice caramel color with a chewy texture. The yellow yolk had a somewhat “sandy” texture. I liked the pleasant nutty aftertaste. May consider making them when having company, I think they would start a lively conversation and discussion.
Copyright © by Norma Chang