I am bit of an egg connoisseur. I like to make the perfect hard boiled egg. No lie. This is however ironic, since I am about the only person in my family that eats such eggs. Nonetheless – I want no green. I want it soft. I don’t want any resemblance of yolky-ness in the middle.
I want the perfect hard boiled egg.
Last year I shared this amazing tool that revolutionized my egg making. I had settled into perfect hard boiled egg making mode and was quite content on where I was at. Then pinterest happened. All of sudden I started seeing people bake their eggs. They baked their eggs.
It made sense to me for a number of reasons, one of which was the sheer fact that you could hard bake more eggs at once then you could boil eggs in my little pan. This was very important to me despite the fact that I do not make egg salad for more than one. ever. But if I could do it, would it be better? Remember, I like perfect hard boiled eggs.
How To Make Hard Boiled Eggs In the Oven
1. To hard BAKE an egg you need to place them in a muffin pan. No rolling allowed.
2. Preheat your oven to 350 degrees Fahrenheit. Once preheated, place your muffin pan a la eggs in the oven.
3. Bake for 30 minutes.
4. Remove the eggs from the oven and immediately place them in ice water for 10 minutes. Use tongs! They are hot!
5. Once fully chilled, place them in the refrigerator until you need them.
Should I Bake My Eggs?
Now, here’s where life gets real interesting. Did baking them turn out a better product? In my opinion, no. Yes, baking was easier because you didn’t have to use water. That simple fact is nice. Hot boiling water on the stove for 20 minutes is not my idea of fun when I have two boys under five. And then there was the heat factor. I enjoyed opening my oven after the eggs were baked to heat up my kitchen on a chilly fall day. (It’s the simple things.)
However, I found the eggs to be a bit chewy-ish. Almost rubbery-ish. I also found green. eeek! Not the green! I do think an adjustment in temperature or timing could rid myself of the green. But my guess is the chewy-ish-ness is most likely because baking eggs dries them out a bit.
So, the next time I make egg salad for 50, I will bake them. Until then, this girl is sticking with good ol’ fashion hard-BOILED eggs.
What are your thoughts? Do you bake or boil to get hard boiled eggs?