So I love my protein – eggs are a perfect food and I eat, generally, at least one a day with a TON of egg whites. Hard-boiled eggs are a great grab and go snack also, so I like to have some on hand.
Boiling is a little bit of a pain (and more to clean up) so I thought I’d try the oven bake method.
Did it work? YES.
Perfect? About 99%.
I like medium-boiled so I personally need to tweak the temperature and /or time because they were – as designed – hard-boiled.
Each egg also had two little spots on them (on the inside of the egg, once peeled), I’m guessing from the heat of the pan. I’ve also read (and mine had them too) that the eggs get little spots on the surface of the shell – they are completely harmless and disappeared in the ice water. Spots inside – or outside – aren’t a big deal, but worth the mention in the event you had wanted to serve them for any reason!
I also, as an aside, used my new egg piercer – piercing before boiling (apparently even with the oven method) seems to help the peeling. YESSSS!!!
HOW TO BAKE YOUR BOILED EGGS:
- Preheat the oven to 325 or 350 (posts vary on this – I did 350 to start, but again, may tweak for more medium-boiled)
- Place the eggs into a muffin tin (this keeps them in one place 🙂 )
- Bake for 30 minutes
- Remove the eggs and place them into ice water for 10 minutes
(For more Nutrition Stuff...)