I like eating hard boiled eggs. I hate boiling them. There are simply too many variables. How long should I boil them? How can I tell when they’re done? What if they crack? How do I peel them again? I heard about oven hard boiled eggs and thought, “I have to try this.”
Oven Hard Boiled Eggs – Do They Really Work?
Cooking oven hard boiled eggs seemed pretty straightforward. Oven settings ranged from 325° to 350° and I decided to go with the higher end because I saw it recommended more consistently.
The biggest complaint I noticed was eggs tipping over and cooking oddly and brown spots where the eggs touched the pan. I decided to pull out my mini muffin tin to see if I could isolate better position the eggs and minimize contact with the pan.
With my oven preheated, I went ahead and slipped the muffin pan in the oven. A couple of the eggs tilted a little, so I reached in and set them straight. The next step proved simple: Set the timer for 30 minutes and let them cook.
Can I just say how much more I like these instructions than those for traditional hard boiled eggs? Do I add one inch or two inches of cold water? Should I go for high or start on medium? Add vinegar? Keep the pan on the burner or take it off? How do I keep them from bumping into each other and cracking while boiling?
I walked away to take care of a few things and, the next thing I knew, the timer went off. I quickly filled a pot with cold water and the abysmal amount of ice left in my freezer. The egss came straight out of the oven and right into the ice water. I let them sit for about 10 minutes before trying to peel them.
Peeling hard boiled eggs is always an adventure for me – until now. Some recipes recommended peeling them immediately under cold water – ouch! Others said to let sit in ice water. No matter what I did, the possibilities overwhelmed me. Would they be overcooked or, even worse, undercooked? Would the yoke come off easily or stubbornly stick to the egg white, peeling half of it away?
With oven hard boiled eggs, each egg peeled easily and consistently, except for one that cracked while cooking. They did have a few brown spots on the end and appeared a little darker where they rested in the pan. This didn’t seem to affect either the taste or texture of the eggs.
Oven Hard Boiled Eggs are easier to cook, peel easier, and taste just as good. The only drawback is that they take more time, but I’m okay with that.
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