6 large eggs
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Place eggs on the June shelf
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
Cook the eggs
Roast the eggs for 25 minutes, until they are hard-cooked. June will notify you when the eggs are ready.
Make an ice bath
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.
Chill the eggs
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.
Peel the eggs
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 or store
Serve the eggs, use in a recipe, or store up to a week in the refrigerator.