Baking Recipes By Mark / March 15, 2019 Share Tweet Pin Share Hard boiled eggs are a great item to keep on hand. They are a great, easy to digest protein. Hard boiled eggs are also extremely versatile, whether eaten alone, on a sandwich or salad, and in many cold and hot dishes. Unfortunately, controlling the process and dealing with a pot of boiling water can be a chore and for some a bit dangerous. Here at Flavorful Science we wanted to take the science of cooking the egg and make it easier for the everyday foodie. Enter the oven. An oven adds consistent heat without the dangers of splashing boiling water or heavy pots. A quick run through internet videos will show chefs using muffin pans, aluminum foil, and pop over pans for eggs. I wanted something easier and even more foolproof. So I reached into my refrigerator and grabbed a carton of eggs when it hit me. I was holding the perfect baking “dish”. The lowly cardboard egg carton. It holds the eggs upright and evenly spaced. Note that I used the cardboard egg carton not Styrofoam or plastic, which can melt. All that was needed next was an oven and a timer. Using the first six eggs for a frittata, leaves me six beauties that needed some heat to reach their potential. Bake Them, Cool Them, Peel Them I started with the everyday temperature of 350 Degrees F (180 C) and aimed for 30 minutes. Then I pulled an egg out at 25 minutes to test our theory and method. The egg was almost set, with the yolk half damp but not quite set all the way. I set the time for an additional 10 minutes to get them completely firm. This makes a total of 35 minutes. The next step is pulling them out and cooling them down. I used good hard tongs to remove them from carton, I do not recommend your fingers as those eggs are hot. I put them in a bowl with water that had some ice and then just swirled them a minute and pulled one out to test. The rest will get cold for the crews lunch as they are ALWAYS hungry. I placed the eggs in a bowl with some ice water so they stopped cooking and swirled them for a minute. Then, time to peel! Perfectly hard boiled eggs without the boiling. This means no big splashing pot of boiling water to deal with and no ugly green ring around the egg from overcooking the darn things. Exactly How To So to recap, take a refrigerated cardboard carton of eggs and bake them in a preheated oven at: 350 degrees for 35 minutes then remove and cool quickly in ice water or under running water If you are not sure if your oven is accurate, it does not hurt to take one out at 30 minutes and test it. Eggs that are not stored in the refrigerator should take about ten minutes less to cook. We will test those times as well as different temperatures during an upcoming episode! Enjoy your own no fuss Oven Baked Hard Boiled Eggs!
