<div style="margin: 12px 0px; font-family: arial; color: #333333; background: #ffffff; border: solid 4px #e5e5e5; width: 100%; clear: left;"><div class="CM_CTB_Content_Wrap" style="margin: 0px; padding: 0px;background-color: #ffffff;"><div style="border-bottom: solid 1px #dcdcdc; white-space: nowrap; margin-bottom: 8px; background-color: #eeeeee ;background-image: url(http://clipmarks.com/images/source-bg.gif); background-repeat: repeat-x; height: 24px; line-height: 24px; vertical-align: middle; padding-bottom: 4px; color: #666666; font-size: 10px;" ><a href="http://clipmarks.com/clip-to-blog/" title="see clips that are hot right now"><img src="http://content.clipmarks.com/blog_embed/4f592177-6355-45b5-83fd-bc627ffe7cbf/F49D7104-21BA-44EF-838B-7D84CA205415/" alt="" width="19" height="19" border="0" style="vertical-align: middle; margin: 0px 4px; display: inline; border: none; float:none;" /></a>clipped from <a title="http://fxcuisine.com/default.asp?Display=64" href="http://fxcuisine.com/default.asp?Display=64" style="font-size: 11px;">fxcuisine.com</a></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://fxcuisine.com/default.asp?Display=64"><DIV id="articleintroduction">This traditional North African dish calls for roasting fresh eggs for 5 hours in a 100°C/212°F oven. The whites turn brown with a nutty flavor. </DIV></blockquote><div style="height: 2px; font-size: 2px; background: #dcdcdc; border-bottom: solid 1px #f5f5f5; margin: 2px 4px;"></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://fxcuisine.com/default.asp?Display=64"><div align="center"><img src="http://content8.clipmarks.com/blog_cache/fxcuisine.com/img/CB1E4A6B-34FF-4BCE-895D-5CDEA3CD3CE6" alt="" /></div></blockquote><div style="height: 2px; font-size: 2px; background: #dcdcdc; border-bottom: solid 1px #f5f5f5; margin: 2px 4px;"></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://fxcuisine.com/default.asp?Display=64"><div align="center"><img src="http://content9.clipmarks.com/blog_cache/fxcuisine.com/img/033E96A0-4383-4FFD-839C-2F911D32E346" alt="" /></div></blockquote><div style="height: 2px; font-size: 2px; background: #dcdcdc; border-bottom: solid 1px #f5f5f5; margin: 2px 4px;"></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://fxcuisine.com/default.asp?Display=64"><P>Soak fresh eggs in lukewarm water for a few minutes and heat your oven to 105°C/220°F. Lay the eggs directly on the grate and bake for 5 hours. That's exactly <STRONG>300 minutes</STRONG>. </P></blockquote><div style="height: 2px; font-size: 2px; background: #dcdcdc; border-bottom: solid 1px #f5f5f5; margin: 2px 4px;"></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://fxcuisine.com/default.asp?Display=64"><P>I just replaced my 18-year-old oven with a digital model that lets you type in the exact temperature and time but I think you could do it with an old oven on the lowest setting, or use an oven proof dish filled with water to cap the temperature around 100°C/212°F. </P></blockquote><div style="height: 2px; font-size: 2px; background: #dcdcdc; border-bottom: solid 1px #f5f5f5; margin: 2px 4px;"></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://fxcuisine.com/default.asp?Display=64"><div align="center"><img src="http://content6.clipmarks.com/blog_cache/fxcuisine.com/img/F20BB962-279D-4C31-8E6C-80A24987CB15" alt="" /></div></blockquote><div style="height: 2px; font-size: 2px; background: #dcdcdc; border-bottom: solid 1px #f5f5f5; margin: 2px 4px;"></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://fxcuisine.com/default.asp?Display=64"><P>Remove the eggs from the oven and leave them for 5 minutes in a cold water bowl. </P></blockquote><div style="height: 2px; font-size: 2px; background: #dcdcdc; border-bottom: solid 1px #f5f5f5; margin: 2px 4px;"></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://fxcuisine.com/default.asp?Display=64"><div align="center"><img src="http://content7.clipmarks.com/blog_cache/fxcuisine.com/img/93AAA0B1-D201-4F35-8F0C-DC8B73ECE985" alt="" /></div></blockquote><div style="height: 2px; font-size: 2px; background: #dcdcdc; border-bottom: solid 1px #f5f5f5; margin: 2px 4px;"></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://fxcuisine.com/default.asp?Display=64"><P>Remove the shell. The egg white has turned <STRONG>brown</STRONG>. </P></blockquote><div style="height: 2px; font-size: 2px; background: #dcdcdc; border-bottom: solid 1px #f5f5f5; margin: 2px 4px;"></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://fxcuisine.com/default.asp?Display=64"><div align="center"><img src="http://content8.clipmarks.com/blog_cache/fxcuisine.com/img/2C641ABE-FB97-4AC6-823C-2F629981BA05" alt="" /></div></blockquote><div style="height: 2px; font-size: 2px; background: #dcdcdc; border-bottom: solid 1px #f5f5f5; margin: 2px 4px;"></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://fxcuisine.com/default.asp?Display=64"><P>A rather unusual contrast! </P></blockquote><div style="height: 2px; font-size: 2px; background: #dcdcdc; border-bottom: solid 1px #f5f5f5; margin: 2px 4px;"></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://fxcuisine.com/default.asp?Display=64"><div align="center"><img src="http://content9.clipmarks.com/blog_cache/fxcuisine.com/img/CB457242-B3E0-4A85-8421-CA08BBA4F4F1" alt="" /></div></blockquote></div><div style="margin: 0px 6px 6px 4px;"><table style="font-size: 11px;border-spacing: 0px;padding: 0px;" cellpadding="0" cellspacing="0" width="100%"><tr><td style="background:transparent;border-width:0px;padding:0px;">&nbsp;</td><td align="right" style="background:transparent;border-width:0px;padding:0px;width:107px" width="107"><a href="http://clipmarks.com/share/F49D7104-21BA-44EF-838B-7D84CA205415/blog/" title="blog or email this clip"><img src="http://content6.clipmarks.com/images/c2b-foot.png" border="0" alt="blog it" width="107" height="17" style="border-width:0px;padding:0px;margin:0px;" /></a></td></tr></table></div></div>

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