Had a little fun with some eggs today. Tried the '300-minute' recipe, put on the rack in oven set to 210 degrees for 5 hours and below are photos of the results. From the oven I put them into a bowl of cool water and then peeled them a few minutes later (very easy to peel). The air pocket is much larger than normal from baking so the eggs literally stand on end. After having everyone in the family taste-test them, the descriptions were words like "smokey", "nutty", "buttery", one even said it reminded them of burgundy wine. There were a couple left so I decided to make deviled eggs. I didn't really follow any recipe, I just tossed things together to go along with the theme of smokey/nutty flavors. The proportions (not including the egg yolks) ended up being 1 part sweet relish, 1 part Heinz 57, and 3 parts mayonnaise. Not bad.