12-18 Eggs (I always bake as many as my mini muffin tin will hold, which is 12 or 18)
1 mini muffin tin
1 large bowl of ice water
Preheat oven to 325 degrees. Place a small amount of water (just a few drops, really) into each muffin tin cup. Stand eggs in muffin tin and place, uncovered, into the preheated oven. Bake eggs for 25 minutes.
Using a pair of rubber-tipped tongs, remove hot eggs from tin and plunge immediately into bowl of prepared ice water.
Allow to cool for a few minutes minutes, then peel eggs right in ice water – the shells will fly off. Store in fridge until ready to use.
**You may notice some brown dots on the bottom of the eggs when you remove them from the muffin tin. Don’t be alarmed – these will typically come off in the water bath.
Now You’re Cookin’,