I don’t like to make hard-boiled eggs. For some reason mine never turn out. It seems so straight forward, but I hate sitting and waiting for the water to boil and then waiting for them to cook. I always forget about them and let them cook too long.
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When I am making hard boiled eggs, it is usually either to make potato salad or deviled eggs. When I am making deviled eggs, I need to be able to peel the eggs without completely destroying the egg. That is much easier said then done, especially when I may or may not have cooked them too long in the first place. I always end up having to cook twice as many eggs as I will need to get them to peel well for my deviled eggs.
Several months ago I saw this post on Pinterest about how to “hard boil” eggs in the oven. The first time I saw it I thought it was kind of dumb, I mean who would cook eggs in the oven??
One day when I needed to make A LOT of deviled eggs for a family get together, I thought to myself “why not!?” and decided to try cooking my eggs in the oven. One of the advantages of cooking them this way is that you can cook a lot of eggs at one time, more than if you cook them in a big pot on the stove.
To “hard boil” eggs in the oven, all you have to do is set the eggs directly on the rack in the center of your oven and bake at 325 degrees for 30 minutes. After they are done, immediately put them in a bowl of ice water to stop them from cooking any more. You may notice that some of the eggs have brown spots on the shell. This will wash off in the bowl of cold water. Let them cool for 10 minutes or so and then peel them.
This was the great part, peeling them. They peeled so much easier than cooking them on the stove! I was very pleased with how they turned out.
It is hard to describe exactly what an egg cooked in the oven tastes like. I think they taste slightly different, but better than cooked on the stove. They seemed softer with a slightly baked flavor. My family members who ate the deviled eggs couldn’t tell the difference, but they did compliment me on the deviled eggs!
Note: Oven temperatures can vary from oven to oven. You might want to try cooking one egg first to make sure that the oven isn’t too hot or that you are cooking the egg for long enough. When I peeled the eggs I also noticed that there was a very small brown spot on each side of the egg white where it was touching the oven rack. When I cut my eggs to make the deviled eggs, I just made sure to cut the egg where the small spots were so that you couldn’t see them after the egg was cut.
You have to try this, at least once. I don’t know if I will always cook eggs this way, but it was sure a fun experiment. If I ever need to cook a bunch of eggs at one time again, I will probably do it again, especially if I am trying to do something else at the same time. And that is pretty much always!
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