Perfect Hard Baked Eggs

Never Hard Boil eggs again!

It's Easter time and I had heard that you could hard "bake" eggs in the oven instead of hard boiling them.  However, after testing four eggs (didn't want to loose an entire dozen eggs if things went horribly wrong), I did notice two burn marks on the actual egg whites where the eggs had rested against the pan.  I simply trimmed off the burnt marks, which were pretty small, and thought I had a great alternative to hard boiled eggs.  Then I had an idea!

My idea:  First you take an oven safe silicone mat and place it on top of the Pampered Chef Deluxe Mini-Muffin Pan.  Then place the eggs sideways on top of the mat and place them in the oven.  

Note:  Times and temperatures will vary depending on your oven.  

For mine, I baked them at 340 degrees for 30 minutes.  You will notice there are little brown specks or dots on your eggs when done.  This is completely normal and will actually wash away in water.

After the eggs were done baking, I immediately placed them in an ice-bath for about 10 min.  As you can see the, brown specks are gone.

The eggs peeled very easily.  Though that may be because the eggs were from the store and not fresh.  I've got fresh eggs from my neighbor (Thanks Neighbor!), and I'll try them next.

I must admit that the egg yolks were well centered once sliced in half for my famous Deviled Eggs (recipe coming).  Also, the texture of the egg whites seemed much softer than boiled eggs, and the yolks also were less dense than when boiled.  For sure, this is my new method of choice instead of hard boiling eggs.  Out of the dozen that I Hard Baked, none of them cracked or broke in any way.  The best part is with the Pampered Chef Mini-Muffin pan, you can bake 24 eggs at once.  Try doing that in any large stock pot without cracking or breaking them!

Please let me know if this method works for you and how you came by my site.

Thanks!  Happy Easter!