Serves: n/a
Cost: n/a
Preparation time: 300 minutes
Calories: ~55 per egg
[dropcap style=”font-size: 60px; color: #0B0B61;”]I’ve been wanting to post this for a long time, but I always keep forgetting to do it, so today’s the day! Before we get to the “recipe” though I thought I’d post a few photos today because, let’s face it – this is hardly the most thrilling recipe in the world, even if it is interesting, at least for me!
Anyway – let’s go on a little virtual visit to Wales today. A little – nay, tiny place called Llanthony. There are few houses here. Cellphone coverage is patchy, and I don’t want to even think about what their internet connection is like (or not, as the case may be! – 56kbps anyone?). The area is beautiful – Llanthony is nestling in the middle of a long, deep valley, originally caused by a glacier many millennia ago, right in the middle of the Black Mountains and is perhaps most famous for its priory:
Llanthony Priory is a partly ruined former Augustinian priory in the secluded Vale of Ewyas, a steep sided once glaciated valley within the Black Mountains area of the Brecon Beacons National Park in Monmouthshire, south east Wales. It lies seven miles north of Abergavenny on an old road to Hay on Wye at Llanthony.
There is a hotel next to the Priory, as well as an old Inn down the road – I haven’t stayed in these before but I can imagine that it would make for a wonderful night. There’s also a restaurant and bar, and you can get a drink and wander around the grounds sipping your tipple of choice. It’s quite a surreal experience and sure beats sitting in some crowded bar somewhere. Despite the fact that there aren’t many houses nearby, there are, nevertheless, plenty of tourists, especially during peak summer months. There are a number of campsites nearby and my family have visited these a few times when I was a child. Waking up hearing nothing but sheep – climbing out of the tent and seeing hills rising up all around you – rooks cawing and maybe some mist rolling down from the hills – I can only describe it as magical.
The photo above doesn’t really do justice to the valley itself, though perhaps the next photo will. The white building in the bottom left is the inn I was talking about earlier – you can stay here, and if you do, they’ll probably serve something like Sticky Toffee pudding – I strongly urge you to try some of this! I had the most amazing piece in a nearby pub when I visited.
Half-way up one of the mountains, there’s an abandoned house. It’s in a very dilapidated condition, but it was actually built, but never finished, for Walter Savage Landor – an English writer and poet. The view from his house would have been fantastic and very enviable, if it had been finished – I can only assume he hoped to gain inspiration from looking out at the beautiful valley.
Heading down the hill again we return to the Priory (I definitely needed a drink after all this walking around in the sun!). It’s always amazing how peaceful places like this are. It’s so easy to become adjusted to ambient noise in our lives – the constant background noise of cars, talking, keyboards clicking, phones ringing – to be in a place where the only noise are birds, insects, sheep and the occasional small brook or stream can be almost quite shocking sometimes.
Here we are inside the Priory itself – as you can see, there’s not much left these days, but it’s nevertheless a very atmospheric place. My father seems to find this particular photo hilarious – he says it looks like the tower is tilting over at a 30 degree angle and is about to fall down – I can assure you, it’s perfectly straight and actually just lens distortion!
I’m not saying you do, but in case you wanted to download these photos for whatever reason, you can grab the full size JPEGs on my downloads page. This trip was actually from the late spring of spring 2009 I believe, but believe me – the place is pretty timeless. Not much changes, so I’d strongly recommend a trip if you ever find yourself in the area!
Anyway for today’s “recipe”. It’s barely that, but it’s a whole lot of fun so I wanted to share it with you. For anyone who likes eggs, this is a really nice way of preparing them. Basically, all you need to do it bake it in the oven, long and slow for 5 hours. The texture, flavour, and colour at the end is absolutely delicious. A rich caramel-brown in colour, a dark, malty, nutty taste, and a texture which is much different to regular boiled eggs. I hesitate to use the word “rubbery” because that implies it’s tough, chewy and generally not good. It’s certainly slightly chewier than regular boiled eggs, but not unpleasantly so – just… “different”, you know?
Anyway – chuck an egg in the oven today and give this a try. Enjoy the rest of the post and I’ll be back on Tuesday for one more “easy” recipe, just to get it out of the way, before I start up with my super cool and awesome “yay” posts on Friday!
300-Minute Eggs
Ingredients
- Eggs – as many as you want to prepare
Instructions
- Start off by preheating your oven to 100 degrees Celsius. While your oven is heating up, place the eggs into a bowl or jug filled with water which is quite warm to the touch.
- When the oven is ready, place the eggs inside. Bake the eggs at 100 degrees Celsius for 5 hours (hence the title!).
- Allow to cool before peeling and enjoying any way you like!
ping says
I don’t know why but somehow James Herriot came to mind when I saw the pictures. I know this is suppose to be Wales and not Yorkshire but …. ???
Anyway, this is quite an unusual way to cook eggs. Is there a texture difference to hard-boiled? or taste? They look pretty much like hard boiled eggs.
Charles says
Hi Ping – yeah, this area of Wales is quite similar to the Yorkshire dales – rolling hills and fields, very green everywhere and little country roads! π
They’re similar to hard-boiled eggs, but because they’re cooked for much longer the texture is harder, the they have quite a nutty flavour, as well as being brown in colour of course, instead of white π
Sawsan says
There is this little bakery here which only makes a special kind of bread called ka’ek and with it they sell oven bakes eggs.
I agree with you, the texture and the taste is really something!
Love how vivd green everything is in your pictures..oh I can’t wait for spring!
Charles says
Hi Sawsan – I’d love to be able to try those breads and oven-baked eggs! These are a pain to make… luckily my new oven has a timer to turn itself off after a pre-programmed time so I don’t need to watch the thing non-stop π
Eva kitcheninspirations.wordpress.com says
What an unusual egg recipe, Charles. I wonder what is its origin. The photos of Wales look amazing. We don’t get those kinds of historical properties in Canada, we’re just too young!
Charles says
Hi Eva, I think these eggs might be from the middle east originally… possibly… I think I read somewhere… not sure π
I’ve never been to the US or Canada, but I think I’d find it very strange in some respect I think. When people talk about “historical buildings” here, very often they can be referring to something from the 1500s, but when I see the same term applied in the US or Canada it’s often talking about things from, for example, 1800s or so. I think I’d find it quite confusing at first until I was used to it π
Eva kitcheninspirations.wordpress.com says
So true, Charles. My grandparents lived in an apartment (in Budapest) that was about 400 years old. I always found it so fascinating.
Yudith @ Blissfully Delicious says
I have never heard of these before, but I can bet that they taste delicious. I grew up eating pickled eggs, so I’m all about slowly roasted/baked eggs. Love the pictures of Wales – make me crave of a vacation there π
Charles says
Hi Yudith – I used to love pickled eggs, I haven’t had them in years. I used to work in a bar which kept a huge jar of pickled eggs under the counter. I’d eat them almost every night π
I’ve so glad you enjoyed the photos – thanks for dropping by π
A_Boleyn says
Gorgeous scenery and pictures. All that green is pretty amazing for someone whol has lived in the middle of the city. One of the many reasons I want to visit the UK one day.
The egg technique is also very intriguing though right now the thought of eating ANYTHING is pretty hard to imagine after the end of the Indian Feast. π
Charles says
Thanks A_Boleyn – I hope you get a chance to visit England (or Wales, Ireland etc) one day. Even if I’m not in the country I’ll be sure to give you some good tips on where to go!
Hotly Spiced says
Those photos are so beautiful. I have always wanted to visit Wales. But when I have met people from Wales and they start to talk to me, I can’t understand them and apparently, they’re speaking to me in my language! I have never heard of 5-hour eggs. What an interesting way to cook an egg. Does the long cooking time cause the egg to taste any different to a 3-minute egg boiled on the stove?
Charles says
LOL! Yeah – If people have a really strong Welsh accent it can be quite hard to understand to the “untrained” ear.
The eggs come out tasting quite nutty – it’s definitely an interesting flavour!
Kelly @ Inspired Edibles says
Charles, this is such a great post! First up, I am completely inspired by your photos of Wales (the lush greens in the valley…the thought of waking to sheep…the latter makes me indescribably happy by the way), and I know exactly what Inn I would be staying at π (you can bet we’d be ordering some of that Sticky Toffee pudding too!) – what happened to the poet? Did he pass before his dream home was completed? How sad… what a view indeed. Simply dreamy Charles.
Now, the eggs… we eat a TON of eggs in this house but I have never had a slow cooked egg…(well, not this slow anyway) – when I first saw the 300 minutes, I thought, now why in the good heavens would I ever put an egg in the oven for 5 hours? But from your description, I am very intrigued and I think I must try this (besides, I work from home so other than the guilt of having the oven on for 5 hours, I have no excuse :)).
Charles, you have me (and now my whole family who just came over to view your gorgeous photos) dreaming of a countryside tour of England/Ireland…
Kelly @ Inspired Edibles says
Charles, I have 3 eggs in the oven and am observing your method. Question: I suspect the eggs taste yummiest eaten from the oven but are they also good refrigerated and used sliced up in a salad the next day, do you think?
Charles says
Oups, sorry, didn’t have a chance to reply until now – they’d definitely be good in a salad or sandwich the next day – no doubt about it π
Charles says
There’s something about the sound of sheep in a cool evening, with a bit of mist – I love it so much. I know what you mean about “indescribable happiness” – talk about “inner peace”… that is the very definition of it, right there!
As for the poet – No, in the end he had some cashflow problems and ended up abandoning the property and running off to a new country – France I think π
So glad you enjoyed the photos – I hope you liked the eggs too π
Kelly @ Inspired Edibles says
Charles, the eggs were awesome!! I’m so glad I made them – it’s really neat to have something so familiar taste… well, so different, yet in a subtle kind of way. I was trying to put my finger on the taste this afternoon but I’m not sure I’ve ever had anything quite like it before – it’s a very pleasant taste – something like a mild honey/caramel flavour with a hint of smokiness…my son also really liked them (the eggs came out of the oven just as he was getting home from school) – he described them as follows “tastes like chicken but with the texture of an egg” :). What a gorgeous, earthy colour too. Very fun Charles – thanks for this!
Charles says
“Tastes like chicken” – lol π I’m glad they turned out well, and I’m glad I could inspire you π I know what you mean – something so familiar tasting so different but not in a massive way – It’s always fun to discover new or different cooking methods or ideas which do this! π
Pure Complex says
Charles, your photos again inspired me and made me daydream when I am supposed to be reading this post lol. So when I finally stopped daydreaming lol, I realized.. I never heard of 5 hour eggs. Maybe I will give this a try.. but have to make sure I have 5 hours to spare first lol
Charles says
Hi Kay, glad you enjoyed the post – if you have an oven with a timer you could just put these on when you go to sleep. The oven is quite low so it shouldn’t be a problem!
Chopinand @ ChopinandMysaucepan says
Dear Charles,
It is quite common when I was growing up in Malaysia that kids would eat hard boiled eggs (although not 5 hours at 100 degrees Celcius) with a drizzle of soy sauce and sprinkling of white pepper π
This place is beautiful and it reminds me of the tranquility in Tasmania or New Zealand’s south island.
Charles says
Hi Chopinand – thanks for your comments – I love eggs, I wonder if anyone can ever find even another cooking method for them π Tasmania and NZ’s south island sound beautiful if they’re like this – I hope I can see them one day!
Sissi says
Extraordinary recipe! I have never heard of 5-hour eggs (only of 100 years Chinese eggs), but I will certainly make them. Your description of the results is very intriguing and appetising! Moreover, I am always happy to learn a new egg recipe. I love eggs!
I am very surprised and happy to see photos from Wales. I have never been in UK countryside (actually I only know London), but my friends told me Britain countryside is beautiful and your photos confirm it. I hope I will have an occasion to visit the priory one day (and thank you for this new word in my English vocabulary π )
Charles says
Hi Sissi – definitely, British countryside is some of the most beautiful I know, even if the cities are kind of crappy :p I hope I will visit my aunt one day – she lives in the Scottish countryside and I’m sure that would be a wonderful opportunity for more photos!
Sissi says
A friend of mine spent some time in Scottish countryside two years ago and she was in awe! She liked it as much as Edinburgh.
Linda says
When I first saw your post title I was going to comment that you post quick making bagels and 5 HOUR EGGS??!! what’s up with that!!? Then your photos caught my attention and I forgot all about the eggs till the end. How breathtaking beautiful. There truly is a whole world out there that I am missing. I thank you for sharing these!
Charles says
Haha, I like whirling around from one end of the spectrum to the other Linda π I’m glad you enjoyed the photos – I hope you have a chance to visit it one day – it’s so peaceful and tranquil!
betsyb says
Love your photos of Wales! So beautiful and green, and wonderful architectural sites. These eggs are so interesting sounding and like others here, I’ve never heard of this preparation. Caramel-y eggs…who knew? And they are such a pretty color, too!
Charles says
Thanks so much Betsy π If you’re ever cooking something in the oven for a long time, these are definitely worth a try!
Malli says
Charles,
Incredibly lovely photos of the countryside, greenery and ruins in Wales. Never been there but would love to some day:)
What a simply good idea of baking eggs creating that caramelgold color!! Loking forward to your next delicious dish!
Charles says
Thanks Malli – Going to that place is like stepping into another world – it’s a whole other way of life there, and so calming.
Gourmantine says
When I saw the recipe title in my email I thought I initially thought I misread… I mean 5 hour eggs??? Never heard, but certainly sounds intriguing, it could be a nice twist for Easter eggs too!
Charles says
Hehe, a lot of people find the concept quite surprising I think π WOuld definitely be fun for Easter – Boil some, bake some, have all multi-colours π
bakingaddict says
I’d never have thought to bake an egg. When I first saw the title I wondered how on earth would you cook eggs for 5 hours!! The photos are really pretty by the way, thanks for sharing π
Charles says
Thanks BakingAddict – I’m glad I could introduce you to a new egg idea… wait, no, I should say “eggciting idea”… lol, ok, I’ll stop :p
kristy says
Charles I just love these photos of Wales (which as you know is close to my heart even if I haven’t been there)! Those valleys and hills just look so picturesque. I wish I could just hop over for a visit. One of these days for sure!
As for the eggs – I’m game! Perhaps over the weekend I’ll pop some in the oven. π They look delicious. I love hard-boiled eggs, so I have no doubt these will be right up my alley.
Charles says
Thanks Kristy – Let me know how the eggs go – they’re really fun to make, especially as some of the innards escape through the pores in the egg-shell (not massive amounts, just enough to cause tiny bubbles on the surface!).
So glad you enjoyed the photos too… hope you have a chance to visit one day – it’s so beautiful π
lisa says
I can’t wait to try this method of cooking or should I say baking eggs. I alway make hard boiled eggs. The whites of the egg, they turn brown when you bake them for 5 hours? I’m so intrigued by this!
Charles says
Thanks Lisa – do let me know if you try them. Perhaps not everyone will enjoy them because of the stronger, nuttier flavour, but they’re fun to try!
Liz says
Wow, such gorgeous photos…I must get to Wales someday! And I’ve never heard of these eggs…such an intriguing recipe. Thanks so much for enlightening me π
Charles says
Thanks Liz – I hope you get to have a try of them one day – they’re a lot of fun to make π
Norma Chang says
I will be trying your 5 hours eggs. They remind me of the Chinese tea eggs and soy sauce eggs.
Gorgeous scenery, who know, I may get the opportunity to travel to Wales one of these days.
Charles says
Hi Norma – I hope you can visit it… it’s really pretty there. As for the eggs – do let me know if you try them, I hope you enjoy the taste!
Marina says
It is magical! Perfect getaway. Those sheep are so peaceful. I wander how those 5 hours eggs taste like?! Need to try.
Charles says
Thanks Marina – it’s so tranquil there – like a completely different world, going back in time!
Let me know if you try the eggs π
fati's recipes says
Oh Charles, those pictures are stunning! π I love travel!
These eggs are so .. I don’t know. There’s a new concept for me to grasp.
I wouldn’t be surprised if their origin is middle east. My idea is that after a long day of baking bread in those clay ovens, they put out the fire and put in the eggs… oven temperature slowly drops over so many hours, and your eggs are done!
Just a theory from my head π
I’m a bit hesitant to use the oven for 5 hours just for making eggs. I can really imagine myself putting in a casserole dish in with the eggs… you know, to get 2 birds with 1 pebble π After all, gas bill’s on it’s way… right?
Charles says
Hi Fati – Yeah, I think they are middle-eastern in origin, I seem to remember reading somewhere – I think you’re spot on with the baking day oven cool-down idea.
I’m lucky in that my contract with my electricity company is fixed at a certain amount each month so I can kinda go hog-wild with my electricity… not that I do of course, because then they just adjust my bill up for next year :p
fati's recipes says
Oh that’s so cool… I wish I could get a contract like that done with the gas bill π
Ann says
Oh, Charles – the photos are STUNNING! I love it! My husband loves pickled eggs and the texture (which I hesitate to say, too…but slightly chewy and a bit rubbery). I bet he’d enjoy trying these! Thanks – it’s something completely new for me!
Charles says
Aaah, pickled eggs – I haven’t had one of those in so long. I must make them, I could eat them day and night π
Glad you enjoyed the photos too – it’s a really beautiful place π
Nami | Just One Cookbook says
This will be a fun experiment to compare with regular hard boiled eggs and 5-hour oven baked eggs! Maybe I can put the eggs in the oven before going to sleep and when I wake up the eggs are ready! I hope my husband doesn’t think it’s waste of electricity. Teeheehee =P
Charles, I realized your photography styles for landscape and food photography is very different. It’s almost hard to know it’s the same person. Please don’t ask me why because it’s hard to explain why I feel this way. Maybe everyone is different when we take food and landscape, but I don’t get to see the pictures often. Your photos are so dynamic. I have seen already several pictures of your landscape and I’m a big fan. Such a beautiful place and it seems like I’m reading a book and imagining a place like that. Thank you for sharing!
Charles says
Hi Nami – the eggs need cooking at quite a low temperature, so I shouldn’t think it will eat too much power π If not then maybe put them in when you’re slow-cooking something else perhaps?
You’re so sweet to say such nice things about my photos – I’d never considered them to be particularly wonderful, but if you enjoy seeing them then that must be one point to me I guess π Hopefully I will take a trip soon and take some more photos – I look forward to sharing them π
shuhan says
when i first saw that photo, i thought it was one of those chinese braised eggs, yum yum. turned out they were baked! you always bring such interesting recipes to the table! that’s going to be one delicious egg to justify all that oven time! that said, it does look and sound fabulous, and I might actually just try it out very soon, since I’m going to be oven-roasting something tomrorow.
Charles says
Hi Shuhan – let me know if you give these eggs a try. I’m wondering if you have any good recipe for braised eggs too? They sound interesting – I think I’d love to try them!
shuhan says
usually they are made the same time we are braising some pork or chicken, but you can also braise them straight in the soysauce-spices mixture. first you prepare some hard boiled eggs, peel them and then you just steep them in the braising liquor, you can leave them overnight too for better flavour, and then the next day just bring to a simmer and it’s done! the outside will be “dyed” brown but the inside will still be white/yellow, and somehow the egg has absorbed all the wonderful flavours and smells.
http://mummyicancook.blogspot.com/2012/02/soy-braised-pigs-ears-not-another.html
I have also got somthing similar posted, called tea leaf eggs and that just steeps it in strong tea along with the usual braising liquor, and you crack the eggs instead of fully peeling them to get a pretty marbled surface.
http://mummyicancook.blogspot.com/2011/04/tea-leaf-eggs.html
Charles says
Thanks Shuhan – I think I’ve heard of tea-leaf eggs before – they look so pretty, I’ve seen quite a few pictures of them. I love the sound of the braised eggs… I can only imagine the amazing flavours – thanks for the tips!
Jen says
Love the great pictures! Okay so for these eggs… is this the same preparation as 100 year old eggs you get in Korea? they look very similar but they were smoky tasting as these I would imagine are not. I guess I can always “Google it” π I will try these, In fact I have some great eggs as we speak that I was going to boil that make need to be baked!
Charles says
Hi Jen – I’m not sure about the 100-year old eggs… I’ve never tried them. My sister, who lives in China, tried to get me to try one of their “1000-year old” eggs once, but it smelled like sewage and I didn’t really want to :p
I’m all for finding new ways of cooking eggs – let me know if you find a good recipe for the Korean ones!
shuhan says
if you mean century eggs, they are made by an old method of preservation, it’s simply divine, you shoudl have tried it charles!
Suzi says
What a beautiful place to stroll and enjoy just being. I bet a painter would just love working there as well as a writer. It was soothing just looking at the photos. I am so happy that you shared this. Cool recipe for eggs, they really sound interesting. Looking forward to your next post. Have a wonderful day.
Charles says
Thanks Suzi – definitely, every direction you look there’s phenomenal scenery, rolling hills, little streams and brooks… I could spend months there just wandering around!
Green Dragonette says
Really intrigued by these eggs so will definitely give them a go but perhaps when Iβm cooking more things so I can justify having the oven on for so long!!
By the way I was in Abergavenny today and not too far from where you took your photos. The sun was shining this morning and all was looking very green as opposed to a week ago when everything was covered with ice and snow!
Charles says
Thanks for dropping by Green Dragonette – let me know how they turn out!
We went to Abergavenny quite a lot when we went camping in Llanthony – I think there’s a lot of antique book-stores there which is why my father likes it… or maybe I’m thinking of Hay-on-Wye… not sure anymore, it was 15 years ago at least!
Green Dragonette says
The place for an abundance of book shops is indeed Hay-on-Wye-lots and lots of old, old books!
Stefanie says
I love when you go on trips… you share such beautiful pictures! I live vicariously through you π And what an interesting recipe. I must say I’ve never heard of this before, but it’s such a simple way to prepare eggs
Charles says
Thanks Stefanie π Glad you enjoyed the photos, and do let me know if you try these eggs!
Barb @ Profiteroles & Ponytails says
I love the fact that you’ve introduced me to something I’ve never heard of before Charles. I will definitely make these eggs to see how different the texture is from regular hard boiled eggs. A very simple but unique recipe!
Charles says
Thanks Barb – do let me know how they turn it! It seems Kelly has tried them already and enjoyed them a lot so I hope they work well for you!
betty says
wow this is something different but im not sure i would go through all the trouble as id gobble it down in 3 seconds (i LOVE eggs) ahaha
Charles says
Haha, thanks Betty – I love eggs too… they’re just so darn yummy! π
Karen (Back Road Journal) says
Thank you for sharing you lovely photos of the countryside in Wales. Absolutely beautiful…so peaceful. The eggs are so different…I love their mahogany color.
Charles says
Thanks Karen – I’d really recommend a trip if you ever find yourself in that neck of the woods – well worth a visit, you’d love it!
Helene Dsouza I Masala Herb says
Hi Charles!
Thats so cool (wales and the eggs)!
I am so fascinated by welsh history. They managed to withstand the english for soo long. Their laws too were the best towards women rights. amazing culture! I am staring at your pictures and I know that I ll have to visit the region one day. Great nature, the mountains are not that big, I would say they r perfect.
When was the priory left by the monks and u have any idea which brothers were staying there?
I ll have to see for myself what the 5 hour egg tastes like, I just cant imagine right now. never heard of that way to cook an egg, defently a must try!
thanks for sharing all that! =)
Charles says
Hi Helene, thanks so much for dropping by! I don’t actually know that much Welsh history, besides the basics – I had no idea they had such a good reputation for women’s rights in the past! I learned something today! π
It’s true – the mountains aren’t too large. They’re definitely no Everest, and the countryside all around is beautiful so you could probably take a long, enjoyable walk and go to the top within maybe 3 hours?
The priory was abandoned in the 16th Century, thanks to Henry VIII’s dissolution of the monasteries. As for names – I didn’t know off-hand, but I had a quick check on Wikipedia and found this:
“The priory dates back to around the year 1100, when Norman nobleman William de Lacy reputedly came upon a ruined chapel of St. David in this location, and was inspired to devote himself to solitary prayer and study. He was joined by Ersinius, a former Chaplain to Queen Matilda, the wife of King Henry I, and then a band of followers. A church was built on the site, dedicated to St John the Baptist, and consecrated in 1108. By 1118, a group of around 40 monks from England founded there a priory of Canons Regular, the first in Wales.
In 1135, after persistent attacks from the local Welsh population, the monks retreated to Gloucester where they founded a daughter cell, Llanthony Secunda. However, around 1186 another member of the de Lacy family, Hugh, the fifth baron, endowed the estate with funds from his Irish estates to rebuild the priory church, and this work was completed by 1217. Also as there are letters from Pope Clement III (CSM,i,p. 157-159), between 1185 and 1188, confirming further grants and gifts to the priory from Adam de Feypo and Geoffrey de Cusack in Ireland.”
I love places like this – it’s so strange to imagine the people walking around those same foot-steps as I was taking so many hundreds of years ago!
Let me know if you try the eggs!
Greg says
Seriously? This is wicked cool and the photos are fantastic!
Charles says
Cheers Greg – you should definitely try the eggs, they’re so much fun!
mjskit says
Thanks for the stroll Charles! It was beautiful! I would love to be walking through a beautiful valley like this right now! 5 hour eggs? Interesting. another one of those recipes that has me so curious as to the outcome that I’m going to have to give it a try. We love eggs, so no problem there. π
Charles says
Thanks MJ! It’s so peaceful – it’s quite a shock to return back to the highways and general population afterwards :D.
Let me know if you try the eggs – they’re a lot of fun π
Chica Andaluza says
Hi Charles, first of all sorry I havenΒ΄t “visited” for a while. I thought I had subscribed but clearly not….will try again! Love the scenery, really stunning. And as for those eggs…have never seen them cooked like this and am intrigued. Next time I have the oven on low, will be giving them a go!
Charles says
Hi Chica – I thought’d you’d subscribed as well – I’ll have to check out the subscriber list and see what’s going on π
Glad you enjoyed the photos, and do let me know if you try the eggs! Hope you’re enjoying your weekend π
Robert-Gilles Martineau says
Superb pics of Monnmothshire! Thank you so much!
These eggs remind me that one day I will have tp post an article on Japanese Onsen/Hot Spring Eggs!
Actually your eggs could qualify as oden eggs in Japan! LOL
Charles says
Thanks Robert-Gilles – so glad you enjoyed the photos. Aren’t eggs awesome? π
Cooking Gallery says
I remember you mentioned about the 5 hour eggs some time ago, I’d definitely try this recipe out since I love eggs and these would be great for bento too :)!
Charles says
Thanks CG – Yeah, I did mention them a while ago. I think they’d go really well in bentos… they’d provide some extra colour to play with!
Melissa Placzek says
Hi there Charles! Guess what I’m making? A green French press cozy π I love the photos in this post. So pretty.
~Melissa
Charles says
Oh, what fun π Looking forward to seeing how it comes along! π
Sharyn Dimmick says
Just getting to this post. I wouldn’t eat the eggs, but I’ve always wanted to try sticky toffee pudding and I love the look and site of that house.
Charles says
Thanks Sharyn – the location of the house is stunning… such an incredible location… talk about “prime real estate” π
Rachel says
Hi, Charles!
I’m not sure if anyone told you, but I believe the way of roasting eggs originally came from China. Here in South Korea, I’ve eaten eggs that have been roasted in a ceramic pot over an open fire, known as ?? ?? Salmun geylan. They are quite brown, hard, and nutty in flavor! They taste really good with a touch of salt or soy sauce. π
I’ll have to try this with my toaster oven!
-Rachel