A Good Egg
Considering I have been cooking for well more than 30 years, one of the basics I have never mastered is the ability to boil a perfectly hard-cooked egg. Admittedly, the seemingly simple concept evades me.
No matter what recipe I follow, the eggs are either under cooked, they crack during the cooking process (which makes the egg white the texture of a tire) or the yolk has an ugly green or grey ring around it from, you guessed it, overcooking. Don't even get me started on the peeling process, because those skills are also on a rocky road. Sadly, I have tried a variety of "tricks," and all to no avail.
Until now.
Though I will be the first to proclaim the banal and ironically cruel aspects of social media, I can actually thank this information-passing medium for this new and foolproof method. After battling with dozens (upon dozens) of eggs experimenting with one of the most basic cooking lessons, I might even be glowing a bit knowing I will rise to the occasion and soar whenever I need to make hard-boiled eggs again.
Bring on the egg salad, nicoise salad, deviled eggs and especially the plain and utter purity of a perfectly hard-boiled egg. Or rather baked egg.
Yes, the truth is these perfectly cooked huevos are not boiled at all but rather baked in the oven. Though it might not be the most environmentally-sound method for making hard-boiled eggs, it works and, in my book, that has great value. Because don't you think 30+ years is long enough to fail at making perfectly cooked hard-boiled eggs?
The next time you have a craving for a dish that calls for hard-boiled eggs, turn on the oven instead of boiling water and trust this unique approach will make a believer out of you.
Buen provecho!
Perfect Hard-Boiled Eggs in the Oven
The Cowgirl Gourmet thanks Family Fresh Meals and thekitchn.com for the encouragement and advice
Print recipe
If your luck tends to run iffy when making hard-boiled eggs, you'll smile with this fool proof approach. The only downside? There might be a brown spot or two on the shell which will transfer to the egg white, but we noticed no real change in the taste or texture of the egg. If possible, use eggs that are not very fresh, as older eggs tend to peel easier.
Pastured eggs from happy chickens
One muffin tin
Preheat the oven to 325 degrees. Place eggs in a muffin tin and bake for 30 minutes.
Plunge eggs in a big bowl of ice water to immediately stop the baking process. Let sit for 10-15 minutes and then peel.
Roll the egg on a hard surface to crack open the peeling. Then begin to crack the shell under lightly running water. This seems to help the peeling slide off quite nicely.
If, however, you just want to save the eggs for later, store in the refrigerator unpeeled.
No matter what recipe I follow, the eggs are either under cooked, they crack during the cooking process (which makes the egg white the texture of a tire) or the yolk has an ugly green or grey ring around it from, you guessed it, overcooking. Don't even get me started on the peeling process, because those skills are also on a rocky road. Sadly, I have tried a variety of "tricks," and all to no avail.
Until now.
Though I will be the first to proclaim the banal and ironically cruel aspects of social media, I can actually thank this information-passing medium for this new and foolproof method. After battling with dozens (upon dozens) of eggs experimenting with one of the most basic cooking lessons, I might even be glowing a bit knowing I will rise to the occasion and soar whenever I need to make hard-boiled eggs again.
Bring on the egg salad, nicoise salad, deviled eggs and especially the plain and utter purity of a perfectly hard-boiled egg. Or rather baked egg.
Yes, the truth is these perfectly cooked huevos are not boiled at all but rather baked in the oven. Though it might not be the most environmentally-sound method for making hard-boiled eggs, it works and, in my book, that has great value. Because don't you think 30+ years is long enough to fail at making perfectly cooked hard-boiled eggs?
The next time you have a craving for a dish that calls for hard-boiled eggs, turn on the oven instead of boiling water and trust this unique approach will make a believer out of you.
Buen provecho!
The Cowgirl Gourmet thanks Family Fresh Meals and thekitchn.com for the encouragement and advice
Print recipe
If your luck tends to run iffy when making hard-boiled eggs, you'll smile with this fool proof approach. The only downside? There might be a brown spot or two on the shell which will transfer to the egg white, but we noticed no real change in the taste or texture of the egg. If possible, use eggs that are not very fresh, as older eggs tend to peel easier.
Pastured eggs from happy chickens
One muffin tin
Preheat the oven to 325 degrees. Place eggs in a muffin tin and bake for 30 minutes.
Plunge eggs in a big bowl of ice water to immediately stop the baking process. Let sit for 10-15 minutes and then peel.
Roll the egg on a hard surface to crack open the peeling. Then begin to crack the shell under lightly running water. This seems to help the peeling slide off quite nicely.
If, however, you just want to save the eggs for later, store in the refrigerator unpeeled.
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