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Hard Boiled Eggs in the Oven

March 31, 2014


If you regularly read my blog and pay a medium amount of attention, you’ve probably noticed that I don’t eat eggs very often.  It’s not that I won’t eat eggs, but just that the idea of eggs can really creep me out.  They’re one of those foods that I’ll eat when I specifically want them and never just because they’re in front of me (I wish I was like that with chips and cookies, am I right?).

Hard Boiled Eggs in the Oven

Well lately, I’ve had a never ending egg craving.  I’ve been thinking that it’s my body craving protein while doing this cleanse, since I’m avoiding dairy (and presume that it’s a pretty big contributor to my protein intake because cheese and I are besties), but then it hit me this morning — Easter!  We’re coming up on Easter or, as I like to call it, egg salad season.  I’ve made plenty of eggless egg salads in my time, but during this glorious time of year, every restaurant in town has egg salad on their menu and it’s just been getting in my head.  So this week, I’m giving into my egg salad cravings and I’m giving in hard.

Hard Boiled Eggs in the Oven

But have you noticed I’m lazy?  And that I hate boiling water?  Yes. True story, I hate boiling water.  For the first time in my life, I have a microwave that sits over my stove, and something about the boiling water hitting the microwave totally messes with my head.  It looks like it wants to bead up and fall back down into the boiling pot and I just can’t stand to look at it.  My craziness aside, I also like to be able to walk away from the kitchen and be reminded that I need to come back, and boiling water just doesn’t come with alarm bells.  So oven it has to be!  The bonus of this is that it’s much easier for making a huge batch if you’re thinking about coloring eggs for Easter or want to make the world’s largest batch of egg salad.

Hard Boiled Eggs in the Oven

Speaking of how crazy I am, do you like crunchy bits in your egg salad?  I know people like pickles, relish, or celery in their egg salad but I think it absolutely has to be a uniform texture.  Maybe a little bit of mustard, but mostly just mashed up eggs with a touch of mayo or yogurt.  Sometimes I like to push the bounds of what is right in the world and use specifically eggless mayo in my egg salad.  Just for fun ;-)

Hard Boiled Eggs in the Oven

Hard Boiled Eggs in the Oven
Author: 
Prep time: 
Cook time: 
Total time: 

Serves: Varies
 

Ingredients
  • Eggs
  • Muffin tin or casserole dish
  • Bowl of ice water
  • Tongs

Instructions
  1. Preheat the oven to 350 degrees F.
  2. Place eggs into muffin tin, one per well. If you don’t have a muffin tin, you can use any casserole dish. I find a muffin tin helps if you’re clumsy like me so you don’t crack any open or over crowd.
  3. Bake for 30 minutes.
  4. Using tongs, transfer eggs to ice water for 10 minutes.
  5. After cooling, peel and eat or save in the fridge for later (peeled or unpeeled).

Notes
I recommend using cage free, organic eggs.
You can bake up to 2 muffin tins (24 eggs) at a time using this method or as little as 1 egg.
While baking, egg shells may develop brown spots. These will come off when you soak in ice water. Occasionally, when you peel the egg you’ll notice brown spots (scorch spots?) on the egg white — I’ve never noticed a flavor/texture difference on these eggs but wanted to mention it in case anyone else has this issue! I’m not sure what causes it and it only happens to my eggs once in a while. If you know what the issue is, let me know! I haven’t investigated since the eggs are still 100% tasty.

 

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11 Comments
    Isadora @ she likes food Apr 10, 2014

    I’ve never even thought to bake the eggs instead of boiling them! Our oven vent fan and light sits a little too low on our oven, so whenever I boil water for a long time the light switch turns the fan on the and fan switch turns the light on for a few days! I’ll have to try this baked egg method next time!

    Reply
    Joanne Apr 02, 2014

    I crave eggs constantly, but haven’t made them hard-boiled in forever! Maybe since this past summer? I love your cupcake tin method!

    Reply
    marcie@flavorthemoments Mar 31, 2014

    I love this alternative to boiling eggs in water, which results in them cracking far too often!

    Reply
      Kelly Mar 31, 2014

      I didn’t even think about that, Marcie! Look at all the eggs we’re saving by being lazy ;-)

      Reply
    cheri Mar 31, 2014

    Hi Kelly, never thought to bake an egg like this, genius! are they hard to peel?

    Reply
      Kelly Mar 31, 2014

      Cheri — I’m actually super terrible at peeling eggs, so I may not be the best person to ask, ha! I find them a little easier to peel, but I know that can vary between carton of eggs, so I’m hesitant to say so. At the very least, they’re just as easy to peel as regular hard boiled.

      Reply

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