Whether you’re planning to make enough Deviled Eggs to feed everyone at the company picnic, or you just want to host the biggest Easter Egg Hunt in the neighborhood this year, you can save time if you make hard boiled eggs in the oven.
The first time I ran across this method was in Alton Brown’s book, I’m Just Here For The Food. Since then, it’s become my go-to method. If I’m making just a few eggs, I just do them in the toaster oven.
Why fire up the oven rather than simply boil the things on the stove? Because no matter how hard I’ve tried, I overcook boiled eggs and then the yolks turn that ugly green-gray color. With this method, I’ve never once had that problem. Plus, they have a wonderful, creamy texture when cooked in the oven instead of turning rubbery.
- Place one oven rack on the lowest rung in your oven. Line it with foil, or put a cookie sheet on it.
- Place a second oven rack in the middle of your oven. Carefully put eggs on it, spacing them roughly ½ inch apart.
- Close the oven door and set the temperature at 325F (163C). (Do NOT preheat!)
- Let the eggs cook for 30 minutes, and not one minute more.
- Using tongs or good oven mitts, quickly transfer the eggs to a sink filled with ice water. Allow eggs to cool before peeling.
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