6 large eggs
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Arrange the eggs directly on the middle shelf of the June Oven, evenly spacing them across the shelf. Confirm the quantity of eggs using the button below.
6 large eggs
Roast the eggs 24 minutes, until they are hard-cooked. June will notify you when the eggs are ready.
While the eggs cook, fill the base of a salad spinner or large bowl with water. Add the ice cubes. Set the basket of the spinner or a colander in the water.
Using tongs, carefully remove the eggs from the June Oven and place them in the ice bath to stop the cooking. Let the eggs chill in the ice water for 10 minutes before using.
Gently crack the egg on the table or side of the bowl. Peel the eggs in the ice bath and set aside or store. Pull the basket or colander from the ice bath. Discard the shells.
Serve the eggs, use them in a recipe or store them up to a week in the refrigerator.
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