Saturday, April 30, 2016

Hard Boiled Eggs in the Oven




Preheat oven to 350 degrees F (175 degrees C) (325 if you oven runs hot)
Put 1 egg in each of 12 muffin cups (put a bit of crumpled foil to keep brown spots from forming where eggs touch the pan if brown spots bother you) (also see below for moist towel method)
Bake in preheated oven for 30 minutes.
Plunge baked eggs in a large bowl filled with ice water until cooled completely, about 10 minutes.


I have heard this is a very good way to have hard boiled farm fresh eggs which are really HARD to peel when boiled but the shell comes right off when baked using this method!!!!!


This from Alton Brown: Alton Brown's secret for making perfect hard-boiled eggs is to not boil them at all. Instead, he prefers to oven-bake eggs. If you like that, Brown shared a tip for the method in his new YouTube channel: use a moist kitchen towel.

You will need any kitchen towel or hand towel that has a fuzzy surface. Thoroughly soak it and then wring out excess water—you want it to be moist, not wet. Lay it out on the oven rack directly and then place your eggs on it. Then, just like in the oven-bake recipe, you need to bake at 320 degrees for 30 minutes.

The moist towel has two advantages. First, it stops the eggs from coming into direct contact with the wirerack so there's no discolouration and they get a bit of insulation from the direct heat. Second, once the eggs are done, the towel won't be too hot so you can just wrap them all and pick them up, without the risk of breaking or mishandling them as you remove.

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