During our last grocery delivery (yes, I have our groceries delivered, it saves time, money and gas but more on that later), I had a very large batch of eggs delivered. 60 egg count to be exact. No, we don’t eat THAT many eggs but I discovered that you can freeze eggs! I’ll create a blog post for that later though. This one is about the eggs I haven’t frozen. Instead I want to talk hard boiled…er… baked. First, let me just say that of all my culinary accomplishments, boiling the perfect egg is not one of them. I don’t know why I fail at this nearly every time but I do. From undercooked to overcooked to half the white coming off with the shelling, I just don’t seem to have that knack. Until now.
I’ve seen a few posts come across my feed suggesting baking eggs instead of boiling them and I just had to try it. It’s ridiculously easy. Here’s the instructions:
- Pre-heat oven to 325 degrees.
- Place eggs in the pockets of a muffin pan or something similar so they don’t roll around.
- Once your oven has finished heating, place eggs in the pan on the middle rack and set your timer for 30 minutes.
- After 30 minutes, remove from the oven and place eggs in an ice water bath using tongs.
- Allow to fully cool (roughly 10 to 15 minutes) and peel.
That’s. It. Right? Who knew?! Well now we do! And I have to say, that peeling them was MUCH easier and the yolks seem less dry or somewhat creamier than boiled. So it looks like I have a new way to make some tasty hard cooked eggs for deviled eggs, egg salad, with just salt & pepper or in cobb salad! Oh yeah… we might end up eating eggs a bit more often at this rate.