I stink at hard boiling eggs. Always have, always will. And it's because the directions I read are never well defined. "Wait 'til the water boils, toss in some vinegar, then let it simmer for a bit, and then turn it off and do three summersaults while they continue cooking."
Ok, so I kid a little. BUT, what exactly is meant by boiling? Is it a rolling boil? I know what that looks like. Or is it when those itty bitty bubbles start rising up to the top of water? I know that that looks like too. But there's quite a big difference between the two. Or how about the simmer? How low do they want my simmer to go? It's so confusing! And I never know what's exactly right, so making my favorite eggs just always ends up with me having full on anxiety and lots of eggs with stinky brown/green yolks. Yuck!
But then my life was forever changed when I realized I could BAKE the eggs in the oven and get the same (but better!) hard-boily result. And these directions are WAY easier to follow, WAY more defined, WAY impossible to mess up. So that's how I do it now. And I share this little recipe with anyone who'll listen, because for me, it's a life saver. I hope you enjoy it. And just in time for all those Easter Eggs!
Baked Hard "Boiled" Eggs
Preheat your oven to 325.
Put 6 (or fewer) eggs in a 12-muffin tin. Spread them out! (Don't let them get too crowded or it will affect baking time.) Put the egg-filled muffin tin in your preheated oven and bake for 30 minutes. In the meantime, prepare an ice bath for your eggs by filling a bowl with ice and water.
Remove the eggs from the oven and immediately use an oven mitt or tongs to move the eggs from the muffin tin to the ice bath. Make sure those eggs are completely submerged! Add water if needed. Let the eggs sit in the ice bath for 10 minutes.
For best results, peel immediately after removal from ice bath. The shock from the ice bath will make the shells come off very easily. Otherwise, refrigerate until ready to peel and eat (up to 3 days).
And that's it! Easy peasy, right??? I've never made a stinky, discolored hard "boiled" egg since! My only tip is this: ovens vary, so you may need to adjust the temperature based on how your first batch turns out. The general range for baking your eggs is 325 - 350, so play around with your oven temp 'til those eggs come out perfect.
|Perfection. No eggs-aggeration!|
Be sure to tune in tomorrow when I'll share a devilishly delicious recipe, perfect for your new obsession with baked hard "boiled" eggs.