On a previous thread I started (Smoked Eggs in the Shell) Tom @ Mr T 59874 suggested that I Google 300 minute eggs. This is from what I read a North African way to hard cook eggs that are soft and moist with a nutty buttery flavor. They traditionally cooked them in hot embers surrounded with sand. Most of the time they are done in an oven @ 100*c/212*f for five hours. I opted for the kamado being so warm outside so I didn't heat up the house. This link is a short overview of the process: http://fxcuisine.com/default.asp?language=2&Display=64&resolution=high&page=1
Nineteen eggs directly on the grate cooking indirectly @ 212*.
Five hours later it appears that not a damn thing happened other than the dark brown albumen pimples on the egg by the probe.
Light brown throughout the egg white. The yolk was perfect not dry or flaky. These will be great for deviled eggs. Thanks for the recommendation Tom.