Interesting concept. Curious to hear your take on it if you make it.

That's cool! Annie knows what thecindustrial version is called. Hard boiled egg cylinders with perfectly centered, even yolks in each slice.

Have you tried making hard eggs in your steam oven? Streamed are great!

We really like marinated ramen eggs. Soy or Tamari, ginger, garlic...lots of water or they are too salty. I usually just steam 4 eggs but mid last summer I had a few dozen eggs at one point. What a disaster, lol. I took a chance on six eggs. Picked similar sizes but maybe the yolks were different sizes. One egg perfect, one had a raw yolk and everything in-between. Shells stuck like I've never witnessed. I did let them age a couple weeks.

Our vegetable box comes every other week. I've been making a frittata twice a month all 2020 and still now the Monday or Tuesday before a Wednesday delivery. Using every combination of veg/cheese/ham, etc. Crisper drawer misfits.

That would be 24 frittatas 2020. 😳 Easy and quick for a weeknight with some lunch/brunch leftovers. Mandolined thin potato started on the stovetop. Covered with a lid to steam and start the bottom crisping. Then search for veg...add as I chop. Into the oven. Such a quickie.

Cast iron works great. I cracked/thermal shocked my cast iron dutch oven lid that was a favorite for 25 years. Picked up this staub, Cyber Monday a couple years ago to replace it.

Super thin potato on top gets crispy like potato chips.

For about half the year, I made vegetable quiches or gratins. We all got tired of them. I should try frittatas instead. :)

And I miss a pastry crust but they are always frozen not able to plan ahead or have the time to make from scratch.

Another good egg combination...taco with black beans and kimchi. (or salsa)

sleevendog, I had an egg taco with some peach salsa a few weeks ago, it was better than I expected!

The purpose of eggs in a tube was to get perfect slices for restaurant salads, etc. I think if I wanted a bunch of eggs for egg salad and didn't want to boil them, I'd probably crack a dozen into a baking pan and bake them until done but not brown then dump out the square and chop it up. That would give you the traditional pieces of white.

I've made a lot of frittatas and quiche this year, but I still need to try that sliced potato crust that sleevendog mentions above, I think I'd like that. I always seem to have vegetables that need using, whether they are raw or cooked and leftover.

Annie

why steamed eggs? The egg doesn't know if the shell was submerged in water or steam or just a hot oven.
I'll boil my eggs it's really lots easier!

Steamed eggs in an egg steamer are the easiest, but steamed in a steam oven are next. Boiling works if you don’t have a steam appliance, but Steaming is much easier, IMHO.

I steam stove top.

Speaking of eggs, I made a rich, decadent version of scrambled eggs last night.

We love our eggs here in many, many ways... but I have to say I have never seen the egg ring trick before. That's actually kind of neat. Lightly grease the pan and sprinkle with seasonings, and top off the eggs with a bit more seasoning before cooking... serve it off as a filled ring of salads that often get served with a slice or two of eggs. Potato salad maybe. Or tuna, ham, chicken salads served along with some small sliced breads.

Bet with some prep and thought, one could do a sort of baked scotch egg ring with it... mmmmm.

Oooh, beesneeds, I haven't made scotch eggs in a while, I should do that while my "girls" are still giving me a couple dozen eggs a day. Thanks!

The egg ring mold is interesting but I just can't imagine trying to get that out all in one piece, LOL. Maybe silicone...

Annie

Scotch eggs made with quail's eggs are nice as smaller bites!

OMG! Peeling quail eggs! Sounds delicious if someone else is making them. :)

I wonder if those little canned/peeled/cooked quail eggs that I see at the Asian groceries would work?

Right now, though, I have 38 dozen in the fridge, and I just sold 18 dozen. My freezer has enough frozen eggs to last me for a couple of years, LOL, and the eggs Elery and I had for breakfast were dated February 8. The pandemic hit and closed down the B&B, who was buying 12 dozen a week, and of course, I'd just increased my flock. They are right across across the street and had better open pretty soon, although I have been selling to neighbors pretty regularly, enough to still have enough room in the "egg fridge" to put the fresh ones daily. I sell the freshest ones and use the rest myself. I just feel badly that they've been closed for over a year now, and that's their livelihood. (sigh)

So, I guess I won't be buying eggs any time soon. :-)

Annie

Wow annie, that's a lot of eggs!! How are you freezing them- and thawing them? I tried the basic scramble them up and freeze raw into cubes, and I wasn't terribly impressed with the thaw out.

Have you ever tried water glassing your eggs?

I'm pickling my eggs to make them last. My ladies are finally laying prolifically.

beesneeds, I just scramble them up with a pinch of salt, it keeps the yolks from coagulating too much. I freeze them in silicone muffin cups, each one will hold two eggs, then I pop them out and freeze the "pucks" in ziplock bags. I mostly use them for baking, not so much for eating as scrambled eggs (mostly because I like my eggs soft and dislike them scrambled), but I've made some very vegetable heavy quiches with them and they worked out fine.

I've not tried waterglassing, I read an article in Mother Earth News about their experiment preserving eggs and they say they water glassing works as well as any other room temperature preservation method, but not as good as refrigeration.

https://www.motherearthnews.com/real-food/how-to-store-fresh-eggs-zmaz77ndzgoe

So, I just freeze as many as I need for baking and sell the rest.

Annie