Ash-cooked eggs are a simple method still used in rural highlands: shell-on eggs are buried in the warm ashes of a dying fire and cooked slowly. The gentle heat from the ashes, rather than direct flame, gives the eggs a creamy texture.
Wait for the wood fire to die down to embers and become covered with warm ash. Smoking, flaming ash will dry out the eggs.
Bury the eggs in the warm ashes, covering them completely.
Leave the eggs in the ashes for 75 minutes without disturbing them.
Remove the eggs from the ashes, brush off the shells, and peel them. Rub with salt and a little butter, and serve warm.
The shells will still be hot after you remove the eggs from the ashes, so handle them carefully. Allergens: eggs and dairy (butter).
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