“Say what??? You want to make a hard BOILED egg in the oven? Um … HELLO!!! They are called “hard boiled” for a reason cause to boil would require some type of liquid in an enclosed container. Did you hit your head or something???” LOL
Okay fine.. so they “technically” aren’t “boiled” (quit having a cow already!) but they will turn out exactly like those boiled in water on the stove top. If you didn’t know they were baked, you’d call them “hard boiled too” so shush yer face and listen…
Now I love eggs in pretty much every fashion possibly made however I rarely make hard boiled eggs. If I’m making a salad at work you can be sure I get a big ol’ scoop of those hard boiled bad boys. They are awesome source of protein and are really healthy for you. Well okay, not the yolks but still.
Anyway, at any given point in time I’ll have about 4-5 dozen eggs in my fridge. Well tonight I went to put a watermelon in the fridge and there literally is NO ROOM! I mean no room! Like we’re talking stuff was holding up stuff that was anchored to the side and if you moved the ketchup all hell was going to break loose! ANNNNNNNNNNNND unfortunately Mr. Fantabulous walked beside me and then went “HOOOOOOOOOOOOOOOOOONEYYYYYYYYYYYY WTH? Where am I supposed to stick this?” and before I could answer him with a smart ass remark *grin* he said “please fix that” and walked away shaking his head. LOL
I decided one easy was to make about a dozen or so hard boiled eggs. I can then compact them into egg salad (he LOOOOOOOOOOVES that stuff) and make some more. Well I got the pan and was grumbling about it as it’s a pain in the butt to make ’em. I know “Are you serious?? It’s just water in a pan and turning on the stove!” I know but I still just don’t like it. Plus you get that whole mess of trying to peel them and shells sticking, egg chunks coming off with the shells. It’s a pain.
Well anyway I remembered this episode I saw with Alton Brown about baking his “hard boiled eggs” in the oven. The way he did it though I was pretty leery on. See he placed his directly on the racks and baked them. Inevitably you’ll end up with a cracked egg when you boil them. I got flashes of that egg cracking in my oven and the mess I would have to clean up. Um.. no thanks! Until I get a kitchen crew like Mr. Brown, I’ll stick with a more safe way.
I actually just read a pretty good cookbook the other day (review to come soon) that actually gave instructions on how to boil the perfect egg. Really??? Perfect egg… REALLY??? It’s an egg people! It’s not rocket science. You don’t need to boil for 9 minutes or add salt, or shut the heat off as soon as you put the eggs in, hold your breath and pray to hit the lottery. LOL But hey, if you’re cool with boiling ’em, go for it.
So got your pens and papers? This is pretty difficult to follow. I mean this will require your full attention… for a whole 20 seconds 🙂
- As many eggs as you want/pan can hold.
- Preheat oven to 325.
- Put the eggs into a mini muffin tin.
- Set pan into the oven.
- Bake for 30 minutes.
- Remove from oven (don’t worry about the brown spots – that’s normal).
- Using tongs (as they will be hot), place them into a bowl of ice water.
- When cool enough to handle, peel and use as you want. *Note, you don’t have to peel immediately. You can put them into the fridge for later.
- No seriously… that’s it!
And just how to they turn out when peeled??? I’d tell you but my mouth is stuffed with the other half of this egg and my Mama told me to never talk with my mouth full…