Baking for Easy ‘Hard-Boiled’ Eggs

Reader Contribution by Lanette Lepper

This morning, a friend of mine shared a link to this page on Facebook.  I was intrigued by the premise – baking eggs to ‘hard boil’ them.  Even though we only have 4 hens laying, we have a backlog of eggs in the refrigerator waiting to be used, and I can only serve quiche for dinner so many times before the family starts complaining.  So, I decided to give it a try.  I am always wary of the ‘miracle’ posts on Facebook and Pinterest, but I figured if this failed miserably, the worst case scenario would be to feed the mess back to the chickens and be done with it.

I preheated the oven to 325 degrees Fahrenheit and placed the eggs in a mini-muffin tin (my friend recommended laying them on their sides so the yolk would stay centered).  Then I popped them in and baked for 30 minutes.

As soon as the timer went off, I plunged them into an ice water bath for 10 minutes to stop the cooking process. 

I was pleasantly surprised when I peeled one.  Perfectly cooked.

I enlisted the help of my 8 year old taste-tester (did I mention I don’t like plain eggs of any kind?), who pronounced them ‘really good’.

These are perfect to pop into school (or work) lunches, and this easy method ensures success.  If you have an excess of eggs, give it a try!  If you have your own chickens, you may want to use older eggs as I have found fresh eggs harder to peel.

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