Community Pick
Hard Cooked Eggs in the Oven (Baked Eggs)
photo by May I Have That Rec
- Ready In:
- 32mins
- Ingredients:
- 3
- Serves:
-
12
ingredients
directions
- Position the oven racks in the center of the oven.
- Place the eggs on the racks.
- Place a baking sheet pan in the bottom of the oven (just in case an egg breaks).
- Set the oven to 325F, and bake for 30 minutes.
- When the eggs are done, fill a large bowl with ice water and move the eggs into the bowl.
- Peel the eggs as soon as they're cool enough to handle, then return them to the ice water to thoroughly chill.
Reviews
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I'll stick to cooking my eggs. Cook in large pan of water, bring to boil, cover and time 1 minute. Remove from heat and leave alone for 25 min. White is tender and yolk has little or no grey in at edges. For hard cooked eggs use older eggs. When cool thoroughly crack shell all over, pick a small piece of shell off including the membrane, place underwater in bowl or under faucet gently squeeze and roll egg between your fingers. A little water will get between the membrane and the egg and then it will peel easily. If the eggs are cold use hot water, if eggs are hot use cold water the expansion contraction also helps. This almost always has worked for me.
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The best way to hard cook an egg is to steam it. Steaming is fast, and the eggs are easy to peel. I've never had a problem peeling a steamed egg, no matter whether the eggs are older or fresh. If you can't peel them, cooking them is a waste of time and eggs. I bring the eggs to room temperature and steam large eggs for about 12 minutes and then plunge them into ice water to cool. Once you try steaming them, you'll never go back to any other way.
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I found this a very convenient way to hard cook eggs for my 5 year old to color for Easter. Luckily, she dropped one while coloring and it cracked, so we were able to peel and eat it earlier than tomorrow. I didn't try to peel the egg right after cooking though. The ice water bath cooled them, my daughter colored them and then we refrigerated them for several hours. We easily peeled the tester egg after refrigeration, and I was particularly impressed with the lightness of the egg white. It's not as rubbery as the boiling technique and the yolks were nicely centered. Next time I'll reduce the timing a little bit, to avoid overcooking. Although it wasn't as bad as when they're boiled, I still found the outer rim of the yolk slightly grayed. Also, I noticed tiny burnt spots on the shells that line up exactly where the eggs sat between the grates on the oven rack. These are really no big deal at all, just observations. I definitely prefer this method to boiling, and inevitably overcooking my eggs. Thanks for posting this recipe, basia1, I'll be using it again and again!
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RECIPE SUBMITTED BY
basia1
United States
Recently married, I live in South Florida. I enjoy cooking and entertaining when I can. We recently bought a house and are trying to get our lives together. My husband loves me trying new recipes (as long as they don't have veggies!) which is great, because I love to try them. Everyone that comes to our house becomes a taste tester. :)