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Nicole Franz is a copy editor and paginator at The News-Herald in Willoughby. She takes all those sweet recipes, grueling workouts, cleaning tips, money-saving tricks, do-it-yourself projects and looks that seem so cool on Pinterest and writes about how they really turn out.

Thursday, April 25, 2013

Baked hard-boiled eggs make use of muffin tins, oven

Something about hard-boiled eggs makes me think about spring. Probably that whole connection to Easter. I love hard-boiled eggs, it’s a perfect protein-packed snack or addition to any meal.

Hard-boiled eggs in all there delicious glory

Before I get started on this post though I have to confess, I’ve never hard-boiled eggs on my own. I seem to recall helping my mom get the egg rolling by putting water in a pot and turning on a burner, but that’s about where I ended my involvement in hard-boiling. 

But this pin I found months ago, makes hard-boiling eggs seem so easy even I could tackle them, and it uses my favorite kitchen appliance: the oven. 

The pin is so simple a caveman could do it (sorry, Geico/cavemen everywhere). 

It’s one of those great pins where the image tells you everything you need to know. It’s just a picture accompanied by nine lines of all-caps text, which claims to impart “THE BEST WAY TO MAKE ‘HARD-BOILED’ EGGS” and that “NOT ONLY ARE THEY TASTIER, BUT THEY ALSO ARE MUCH EASIER TO PEEL!”

My muffin tin looks like it's seen better days doesn't it?


This includes a grand total of four steps.

“Place the eggs in a muffin tray so they do not move around”

“Turn the oven to 325 degrees”

“Pop in for about 25-30 minutes”

“and remove”

How it went

I decided to start out with six eggs, which I put into my muffin tin. I turned the oven to 325 degrees and set a time for 30 minutes. 

When, I pulled them out of the oven after the half-hour. I let them sit for about five minutes than pulled two out and put them into a container with cold water so that they’d cool off enough for my roommate and I to try them and see if they turned out.
See that burnt spot, not ideal. This was one of the eggs peeled from the 30-minute batch.

As it turns out, 30 minutes in my oven at 325 degrees will overcook the eggs, making them rubbery and almost impossible to separate from the shell. It also gave them these sweet burnt spots. 

Not easy to peel when you overcook them. This one came out with some battle scars.

So I decided to go with batch No. 2. Two eggs in the oven for 25 minutes at 325 degrees. I even cheated a little and pulled them out 30 seconds early. These ones did turn out easy to peel as promised. 

Look at this perfectly peeled egg! This is what that pin was talking about!

I don’t know about them being any tastier than eggs hard-boiled in water, but it certainly seemed a lot easier to just turn on the oven and place some eggs in a muffin tin than to bother with boiling water. 

Perfectly delicious and easy to peel, this was one of my 20-minute eggs.

I've tried this several times since my initial tryout of this trick, and I've found that in my oven the best results come about at 325 degrees and just over 20 minutes, so I'd update the instructions to 20-25 minutes and do some experimenting to hatch the perfect eggs in your oven.


— Nicole Franz | | @FranzOrFoe
Follow my Mission: Pinpossible board on Pinterest.

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Blogger Jeffrey Dean Beaudion said...

Why would you bake an egg for 25-30 min?
One can get the same result the old fashion way with one pot, some water, abd 10-15 min. That's literally half the time.

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