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Sunday, May 12, 2013

"Hard Boiled" Eggs (In the oven!)

I've been seeing on Pinterest that there is an easier way to get hard boiled eggs. I tried it yesterday and I am definitely a fan! I wouldn't say it's a whole lot easier, since boiling eggs isn't hard to begin with, but I think it does keep a better consistency with the yolks. The center is perfect. The yolks aren't undercooked & gooey, nor are they crumbly with a greenish hue like when they get overcooked. And you know what's even better? No nasty smelling "boiled egg water" to clean up!!! Yay!

All you have to do is grab a muffin tin and place your eggs in the cups.
Don't worry about trying to fill the tin. You could even do this with only 1 egg, if you really wanted to.

I used a mini muffin tin which worked great for me, but you can also use a regular sized tin. 
(You can use really use any pan, but the muffin tins help hold the eggs in place so they don't roll around.)

Place the eggs in a cold oven, turn it to 325 degrees, and set your timer for 25-30 minutes, depending on your oven.
(My oven cooks seems to cook pretty quickly, so I did 25 minutes, which was perfect.)

When the timer only has about 5 minutes left, get a bowl of ice water ready.

After the timer goes off, pull the eggs out of the oven. 
(Mine had little brown spots on them that I'm assuming was just residue, but it didn't affect the taste and it later washed off in the water anyway. If it really matters to you, you could wash the eggs before baking them, and they would probably remain white.)

 Carefully transfer the hot eggs into the ice water with tongs.

Let rest.

Once all the ice is melted and the eggs are fully chilled, they are ready to eat!

They peel so nicely, too!!

Don't you agree? :)

The yolks are soft and perfectly moist, not to mention... delicious!

Top them with some sea salt and freshly cracked black pepper....

...or throw them on top of a salad!

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