I was intrigued a few weeks back when Kim listed eggs as one of four unusual foods you can cook on the grill. I’d heard of hard-boiling in the oven (which I guess would technically be hard-baking?), but this method was news to me. I’ve scrambled eggs on a campfire plenty of times though, so I guess throwing a few on the grill shouldn’t seem like too far of a leap.

I got a chance to test it out this past weekend. Our laundry room is situated right next to the pool, so we’ve made somewhat of a ritual out of spending Sundays poolside with the week’s clothing in the wash and a big batch of goods on the grill. This week, along with Cajun butterflied chicken breasts and marinated strips of eggplant, summer squash, and red peppers, we added four free-range eggs to the haul.

Kim described two methods for grilled eggs—either break them into a glass dish, ramekin or other receptacle or cook them straight in the shell. The latter sounded like no fuss, so after we’d laid out everything else, I carefully placed each egg between two of the grill bars and got them to sit steady before closing the lid.

Each time we checked or flipped the chicken and veggies, I’d gently grab each egg with a pair of tongs and rotate them slightly. We got a few funny looks, and a couple of neighbors stopped by to ask what exactly we were doing. “You can grill eggs?” they asked. Indeed—they came out delicious.

I didn’t detect a huge difference in flavor. They are a bit softer on the inside with a distinct snap as you bite through them—it seems the thin layer of membrane that usually sticks to the shell becomes fused to the egg. It might be a little tough or unpleasant to some, but it’s actually really good for you—packed with nutrients and great for joint health. I didn’t mind it at all. I also thought it was interesting that the yolks came out really pale, nearly the same color as the egg white.

Kim recommends a grill time of about 10 minutes, but I let ours go a few extra. They’ve got a really nice, rustic look to them when they’re done. The shells aren’t really charred so much as they are marked with the tell-tale smudges of the grill-top. Be careful—as you might expect, they’re searing hot.

Cooking eggs in-shell and on an open fire seems like a fantastic solution for camping. Chopped, grilled eggs would be a great addition to potato salad. They also make a nice option for vegetarians, who are often limited in their choices at your everyday cookout. I love them simply sliced with salt and pepper.