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