Preparing Hard-Cooked Eggs the Easy Way: In the Oven!

This couldn’t be easier.  I mean who really wants to wait for that saucepan of water to boil?  Besides, with this method, it’s much easier to cook 12-18 eggs all at one time. No more overcooked, tough, green yolks – yea

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’,
Chef Alli

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