EGG-Roasted Chestnuts

Roasting chestnuts over fire has never been easier!

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  • 1 lb. (450 g) whole chestnuts


Set the EGG for direct cooking without the convEGGtor at 400°F/204°C.

To keep the chestnuts from exploding, cut a little X in the shell to let out the steam as they cook. This is easily done by pushing the point of a paring knife through the shell. Give the chestnuts a good rinse in water to clear off any dirt and soften the shells slightly.

Spread the chestnuts on a perforated grid and roast for approximately 15 minutes but watch them carefully to prevent burning. The chestnuts should be turned every 5 minutes so that they cook evenly and the shells do not burn excessively.

The chestnuts are done when the shells have a little charring on the surface and the X you made in the first step is opened up and you can start to see the fruit of the chestnut inside. When done, remove the chestnuts from the grill and allow to cool to the point where you can handle them comfortably. Once the chestnuts have cooled down it is time to get them out of their shells. Don’t let them cool down too much … chestnuts are best served warm. Crack open the shells and pull out the fruit. These are delicious straight from the shell or perfect in any number of dishes, including stuffing and soups.

2 thoughts on “EGG-Roasted Chestnuts”

    1. @Linda – I’ve seen several of your comments today – the top of the egg is almost never left up for any period of time, so you take a peek and then close the lid again. I can’t think of any food I’ve done in the last couple of years where I kept the lid up while cooking. The standard line is “if you’re looking, you’re not cooking”…

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