Cooking eggs with the solar cooker is embarrassingly easy. One almost hesitates to use the word “cook”; you sort of assemble. It may be possible to do something wrong here, but I haven’t managed to find a way yet.
Since you can’t burn food in a solar oven, the food cooks, and then peacefully waits for you to eat it.
To make light, fluffy, omeletty eggs, I crack 4 eggs into a bowl and beat a little. Add 1/4 tsp garlic powder, or another herb you like. Add a tablespoon of milk. Mix. Add a 1/4 cup of sharp cheddar cheese and then turn the mixture into a quart-size pan with a lid. We use inexpensive black speckleware, often found in the camping section of department stores. It’s lightweight structure and dark surface are a perfect combination for solar cookingware.
Cooking times will vary according to the temperature and amount of sunshine. On an early May day in Michigan, I found my delicious eggs were ready in 4 hours.
