Who knew… boiled eggs can be baked in the oven instead of being boiled on the stovetop! Yes, baked eggs is a thing, and they’re my new favorite lunch item! I’m convinced that they taste better than the hard-boiled eggs prepared on the stovetop, and they’re really easy and fun to make! Here’s the method for making your own, (and maybe some for your family and friends as well for the upcoming Easter holiday!) The method my family has been using is from Alton Brown, and he says that when dying more than a dozen eggs, baking them is less of a cumbersome approach than hard-boiling them on the stove-top. First, you want to place a dozen eggs, preferably cage-free 🙂 inside a mini-muffin container. You want the pointed top part of the egg facing upwards in the muffin tin. Next, bake the eggs for half an hour at a 325 degree F oven. After the eggs have finished baking, make sure to immediately transfer them into an ice bath for five minutes. After that, crack the egg on a counter or another hard surface to ensure easy peeling, and enjoy!
Let me know if anybody tries to make baked eggs instead of hard-boiled eggs… yes it really works, and they’re a lot creamier and far easier to make than their hard-boiled counterparts!
Until Next Week… Plan Well, Pack Well, Live Well,