A month ago, I saw a video of a Food Network cook pulling a dozen hard-boiled eggs out of the oven. I am glad that I saw this! Since I have been on the Whole30, I have used this method many times for cooking my eggs. (You can see the original video here)
I’ve been able to grab one of these eggs in a pinch. But, really.. all the guys of my house (yes, even the baby) live for hard-boiled eggs… so we go through them pretty quickly. I have found that this is a great way to hard-boil eggs in bulk. I don’t have many pots that make sense to cook more than 6 eggs at a time. For some reason, hard-boiled eggs are like cookies in my house… they disappear very quickly.
What I like most about this method is that there is less clean up. The muffin tins come out clean. And less worrying about the timer. I place one egg in each muffin tin compartment. Put it in myoven… and then I have 30 minutes to take care of whatever business that needs tending… like my two crazy active boys.
Any steps to making healthy food easier to create is always okay in my book. I think this one is a winner, for sure.
Hard Boiled Eggs in the Oven
From: the Food Network
Time: 35 minutes
1 dozen large eggs
For cold water bath: about 1 quart of ice water
1. Preheat oven to 350 degrees. Place one whole egg (uncracked) into each section of the muffin tin. Bake for 30 minutes.
2. Remove from oven and place into ice water bath for at least 5 minutes. Peel, eat, and enjoy!