Have you ever prepared hard boiled eggs in the oven? I had seen the tutorials floating around Pinterest, but we never really ate hard boiled eggs in our house. Recently though, my daughter and I have both discovered how much we love these for an afternoon snack or for a quick lunch with chopped veggies so I thought I would prepare these for our week.
It seems kind of crazy to bake your eggs, but this is a great way to make a lot of eggs for your week. This week I made two dozen since we went through a single dozen so quickly in our house. Although egg prices are high right now, this is still a really affordable snack and a great source of protein.
Here is the thing, results seem to vary on success with baking your hard boiled eggs in the oven and it’s a good idea to give these a test run in your oven with just a couple of eggs rather than wasting an entire dozen.
What Can Improve My Experience Baking Hard Boiled Eggs?
Get an Oven Thermometer- I am telling you that one of the best gadgets you can buy if you are not getting consistently good results with baking in your oven is an inexpensive oven thermometer. I have had ovens in homes that were fifty degrees off or more and I could have saved myself a lot of tears and burnt dishes if I would have known that this cheap little gadget could improve the results in my cooking in a dramatic way.
Try Different Temperatures- Once you know that your oven temperature is correct (or how to gauge it if isn’t) try baking the eggs at 325 degrees first. If your eggs are not to your liking, increase the temperature to 350 degrees.
Stop the Brown Spots- Brown spots can develop on your egg from resting in the muffin tins, particularly with a dark muffin tin like the one I am showing in this picture. Although the spots don’t really bug me, you can prevent them by using a silicone muffin pan, baking in a mini muffin tin, or lining your muffin tin with liners, tin foil, or I have even heard that cotton pads/balls can offer a buffer between your egg and the bottom of the pan. Alton Brown actually recommends placing the eggs directly on your oven racks and skipping the muffin tin altogether. I’d love to hear your thoughts on that one!
Make Peeling Easier- Fresh eggs can actually be more difficult to peel, as we have discovered, so it’s best to use older eggs for an easier peeling process (one week or more old).
How Should I Store My Eggs?
Once you have your week’s worth of eggs, how the heck do you store them? I read a lot of advice on this one when we prepared our eggs! Ideally, you want to keep these in their shell since it acts a barrier to bacteria and it helps them last longer too. Within the shell, you can eat these safely for up to seven days (although they never last that long in our house!!). Peeled hard-boiled eggs can be stored in the refrigerator in a bowl of cold water to cover for about five days (change the water daily) or in a sealed container without water (cover the eggs with damp paper towels) for the same length of time.
We store ours in their shell since I am worried about the bacteria factor!
- 1 dozen eggs (or more!)
- Preheat oven to 325 degrees
- Put 1 egg in each of 12 muffin cups.
- Bake in preheated oven for 25-30 minutes.
- Plunge baked eggs in a large bowl filled with ice water until cooled completely, about 10 minutes.
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Have you tried this method before? Any tips or tricks that have worked for you