Hard Boiled eggs are usually… boiled.
I eat a good amount of eggs, at least 4-5 every day (mostly whites), that’s a minimum of 28 eggs a week! I have eaten them in every style possible, from raw to frittata. But when I saw this technique in action it blew me away. Mostly because I never once thought to bake eggs in the oven.
Not only is this technique incredibly easy to do, it also far requires less effort and leaves almost zero mess to clean up afterwards.
The benifits don’t stop with convenience though:
- Baking your eggs gives the cooked egg a better, thicker consistency
- Baking leaves the egg less sulfurous so the egg doesn’t get smelly
- Baking and cooling makes it so the egg shell almost falls off when its time to peel
How do you do it?
Easy:
- Heat your oven to 325° F
- layout the eggs on the top rack of the oven, they will sit nicely between the bars of the oven rack
- Bake the eggs for 30-32 minutes
- Fill a large bowl with ice water and place the eggs in to cool them (this helps them peel smoothly)
- Peel and store the eggs in the fridge
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