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Wednesday, February 5, 2014

Preparing Hard-Cooked Eggs the Easy Way: In the Oven!

This couldn't be easier.  I mean who really wants to wait for that saucepan of water to boil?  Besides, with this method, it's much easier to cook 12-18 eggs all at one time. No more overcooked, tough, green yolks - yea!  
Eggs (I always bake as many as my mini muffin tin will hold, which is 12 or 18) 

1 mini muffin tin

1 large bowl of ice water

  • Preheat oven to 325 degrees. 

  • Stand eggs in mini muffin tin and place into the preheated oven.
  • Bake eggs for 30 minutes. 
  • Using a pair of rubber-tipped tongs, remove hot eggs from tin and plunge immediately into bowl of prepared ice water.  

  • Allow to cool for at least 10 minutes.  

  • Peel and eat as usual, or store in the fridge until ready to use.

**You may notice some brown dots on the bottom of the eggs when you remove them from the muffin tin. Don't be alarmed - these will come off in the water bath. 

Now You're Cookin',
Chef Alli