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.

 

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Oatmeal Cookies in a Dehydrator

Ingredients:

  • 2 cups oats (groats, whole)
  • 1/2 cup almonds
  • 1/2 cup raisins
  • 1/2 cup agave nectar, honey or maple syrup
  • 1/4 cup cashews

Directions:

  1. Put oat groats in food processor and grind until fine.
  2. Transfer to a mixing bowl.
  3. Put almonds in food processor and pulse a few times to chop them until just coarsely chopped.
  4. Transfer to bowl with the oats.
  5. Add raisins and agave nectar to bowl and mix everything well.
  6. Grind cashews in coffee grinder, and use this to coat your palms as you handle the cookie batter.
  7. Take small chunks of dough and flatten into rounds on the mesh sheet of a dehydrator tray.
  8. Dehydrate for about 12 hours on 110 degrees. Dehydrating time needed will vary according to how thick you’ve made the cookies, and the desired consistency.

Apple Cream Leather

Ingredients:

  • 6 apples
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon clove
  • 1 cup nonfat yogurt (plain)
  • 1/2 teaspoon nutmeg

Directions:

  1. Puree ingredients in food processor or blender until smooth.
  2. Place fruit leather sheets in dehydrator trays.
  3. Spread puree over fruit leather sheets, 1/4″ thick.
  4. Dry until leathery (pliable but not sticky).