Hard Cooked Eggs in the Oven

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:

  1. Pre-heat oven to 325 degrees.
  2. Place eggs in the pockets of a muffin pan or something similar so they don’t roll around.
  3. Once your oven has finished heating, place eggs in the pan on the middle rack and set your timer for 30 minutes.
  4. After 30 minutes, remove from the oven and place eggs in an ice water bath using tongs.
  5. 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.

The eggs will get little brown specks on them while cooking, this is completely normal.



Garbanzo Bean Salad

Grrr…I redid this image about three times and each time… I misspelled something!  So I’m just not going to bother… it’s one of those days.  Garbanzo (not Garbonza) beans or Chickpeas are a tasty little treat I always have around the house (because they are the main ingredient in hummus).  I love this quick summer salad that keeps well for a few days in the fridge and is quite healthy too!


  • 15 oz. can of Garbanzo beans
  • 16 oz. bag of wide egg noodles
  • 16 oz. bag frozen broccoli & cauliflower mix
  • French Vinaigrette Dressing
  • Parmesan Cheese


  1. Prepare your egg noodles as directed on the package.
  2. While your noodles are cooking, open your can of garbanzo beans and thoroughly rinse them in a strainer.
  3. Without removing your beans from the strainer, add your frozen veggies.
  4. Once your noodles have finished cooking, drain noodles by pouring the water over the veggies and beans (this thaws the veggies and cools the noodles).
  5. Empty the strainer with noodles, now thawed veggies and beans into a large bowl.
  6. Drizzle the vinaigrette over the salad while stirring with a large spoon to lightly coat everything.
  7. Sprinkle the cheese while still stirring until, again, lightly coated.
  8. Put a lid on the bowl and pop it in the fridge until entire mixture is cooled.