This time of year is egg season, for sure. Real ones, plastic ones, and my personal favorite...chocolate ones!
However, it's the hard-boiled ones I want to talk to you about today.
I have a confession: I hate boiling eggs. For real. Hate.
I know, it's kind of right up there with boiling pasta, but I always manage to mess it up. Under cooked, over cooked, rubbery, green around the edges...ick.
Then I saw this:
If you follow me on Instagram or Twitter (@Its_ALongStory) you probably saw this little experiment in real time. Here it is for the rest of you!
Here goes nothin...(or, a dozen eggs, whatev!)
Out of the oven, into an ice bath they go!
Results: I'm never boiling eggs again. 25-30 minutes in the oven at 325. No watching, no tricks, easy peasy. I did 2 dozen eggs in my mini-muffin pan last night.
- Some eggs still get green around the edges. Probably the smallest ones in the batch.
- Some eggs are still harder to peel. I think that's just the reality of eggs. My mom says the fresher eggs are harder to peel, so if you need perfectly peeled eggs, maybe buy them a few days before your event?
- Some people stated that the whites of oven baked eggs were fluffier. I didn't necessarily think that, but they certainly aren't rubbery! I call it a win.
Now we get to do this!