September 24, 2012
We love hard boiled eggs in our house. It doesn’t matter how may I make, it seems that they are gone within a few hours. I would always have a bowl of hard boiled eggs waiting in the fridge for a quick and healthy snack … if it wasn’t for the peeling.
I love the taste, but hate peeling the eggs. No matter how many tricks I try, the eggs are consistently inconsistent when it comes to ease of peeling. Sometimes they work, and sometimes they don’t. There are lots of great ways to use hard boiled eggs in bento boxes, but you really need a perfectly peeled egg.
Fortunately I have finally, after trying everything under the sun, found a fool-proof way to ensure your eggs are easy to peel! First, it is a little deceiving for me to say it is a hard “boiled” egg, because technically these eggs are going to be hard baked eggs. They will turn out just like a hard boiled egg, only there is no boiling involved.
So here is the trick to perfect, easy-peel hard boiled (hard baked) eggs.
- Preheat oven to 350 degrees.
- Use a muffin tin and place a single egg in each muffin cup on the tray. You can cook as many or as few eggs as you like. For the sake of being as green as possible, I use three 6 cup muffin trays at a time when baking. This keeps my fridge fully stocked with hard boiled eggs and won’t require heating the oven three separate times.
- Once the oven is at 350 degrees, place the muffin tray into the oven.
- Bake the eggs for 30 minutes.
- Once the eggs are done, remove them from the oven and place them in the sink and allow cold water to run over the eggs until they have cooled.
- Peel and enjoy.
It really is that simple. Since you are baking instead of boiling it does take approximately 20 extra minutes to cook; however, the easy peel aspect is well worth it in my book. Plus I can leave the stove and not worry about water boiling over.
Have you ever hard baked your eggs before? If so, do you get the perfect, easy-peel egg every time like we do at our house?