Here is the direct link for: Make Hard-boiled Eggs in the Oven.
Not a lot to say about this pin except why not try it? This idea comes from the blog, Coleen's Recipes. What intrigued me was what the blog's author said about this method, "The yolks are bright yellow and the whites are very tender (not rubbery like boiled eggs can produce)".
It sure was easy enough. The blog recommends baking them in a mini-cupcake pan, but I didn't notice that little detail until too late. In a 350 degree oven, I baked my extra-large eggs in a regular-size muffin pan for 30 minutes, then dropped them into the ice water. They peeled like a charm. And they were not rubbery at all.
Why would you do it this way over the stove-top method? Can't answer that one. Except that it sure takes the guess work out of hard-boiling an egg. Is that a good enough?
The red pin award for unusual idea!
If I come up with a great idea why you should ALWAYS make your eggs this way, I will definitely pass it along.
Happy pinning!
