Once you see how easy it is to make hard boiled eggs in the oven, you'll never go back to boiling them on the stove!
We belong to a CSA (community supported agriculture), which during the summer and early fall, provides us with a big box of local vegetables, grown in season. During the rest of the year, we receive a gallon of raw milk once a week and a carton of eggs. There are just two of us and if I don't stay on top of the eggs, they can stack up in our fridge. Right now there are 4 dozen in there! One of the ways we like to use our eggs is to have a bowl of hard boiled eggs always on the ready in the fridge. They make a great protein filled snack. It's such a hassle though, boiling eggs every week. Invariably one of the cracks and I end up with white part all over the pan. I had read about making "hard boiled" eggs in the oven, but had never tried it, until now. Let me just say that I will never boil eggs again.
It is so easy! All you need is an oven and muffin tin! There is practically no clean up - I just rinsed out the tin. I've read where some people have found the eggs a little more difficult to peel, but I found the exact opposite. The difference in texture is subtle, but they seem to be a little more dense and creamier. Just think how easy it will be at Easter, I can easily fit about 4 muffin tins in my oven and get all my eggs done at once!
Oven Baked Hard Boiled Eggs
- 12 eggs
- Preheat oven to 350.
- Place eggs in a muffin tin and place muffin tin in oven. Bake for 30 minutes.
- Remove from oven and place eggs in an bowl of water with ice for about 10 minutes. After they have cooled, they are ready to eat, or you can store them in your fridge!