Hard Boiled Eggs…In the Oven!

I make a lot of hard-boiled eggs. Sometimes I get on kicks where I’m boiling a dozen eggs a week. Hard-boiling eggs isn’t a difficult task, but here’s a way to make them that’s even easier. Did you know you can bake whole eggs in the oven?

About a year ago (or maybe longer), a high school friend posted a link to my Facebook page about baking eggs. I wanted to try it at the time, but one thing led to another and it never happened, and then I forgot about it. In recent weeks, I’ve stumbled upon a couple more articles and posts about this method, and decided to give it a try. I consulted a few websites, but they all basically say the same thing. It’s so freakin’ simple.

Step 1: Preheat your oven to 350 degrees.

Step 2: Put your eggs in the oven.  I did a dozen of them:

One website suggested using a muffin (or mini-muffin) baking sheet, and putting one egg in each well, so they don’t move around. I don’t have a muffin pan, so that wasn’t an option. I wanted to place the eggs directly on the wire rack, but the bars on my racks are a little too far apart, and I didn’t want my eggs to fall through. So I lined a baking sheet with foil and arranged ’em on there.

Step 3: Set the timer for 30 minutes and walk away.

Step 4: When the 30 minutes are up, voila! Your eggs are done. Transfer them immediately, using tongs, to an ice bath to stop the cooking and make peeling easier.

Your eggs may develop brown spots or turn a light shade of brown, but the interwebs tells me that this is okay.

One of my eggs exploded! The top half of the shell flew across the oven and fell through to the lower rack. Pretty cool! The egg was already cooked, so it didn’t make a mess.

After 5 or 10 minutes in the ice bath, the eggs will be cool enough to handle and peel. Some websites say that the texture and taste of an oven-baked egg is slightly different than when they’re boiled, but it tasted like a hard-boiled egg to me!

Delicious!

Keep it up, David!