May 1, 2013

Perfect Hard Boiled Eggs

Okay people. This is a game changer.

I can't remember the last time I made hard boiled eggs. Why don’t I make hard boiled eggs usually? Well, the thought of getting a big old pot of water boiling, and then timing the boiling, flame on, flame off, lid on , lid off…. Bleh.

Half the time I end up timing something wrong, and end up with over cooked, hard to peel eggs.

So when I kept seeing the idea on Pinterest, of hard boiling eggs in the oven, I HAD to give it a try.

Eggs go in the oven for 30 minutes, then in a bowl of ice water to cool. That’s IT! You wanna know the BEST part? The peel practically slides off in one piece.

Here is what you do:

Preheat your oven to 325. Some of the posts I found said between 325-350. My eggs turned out perfect at 325. If you know your oven runs cooler, try out a higher temp.

PLEASE DO A TEST RUN with a couple eggs until you figure out the correct cooking temp for your oven.

Place eggs in a muffin tin to prevent them from rolling around.

Cook for 28-30 minutes.

After the 28-30 minutes, remove eggs from the oven and place in a bowl of ice water to stop the cooking process. I left them in there for about 10 minutes.

That’s it! Perfect eggs every time.

(And did I mention they don't smell as bad while cooking? They don't!)

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