One of the ingredients we can't live without are hard boiled eggs. I know the most common way to make them is over the stovetop, but Darin and I have been using this steamer, which makes it so easy. Nothing gets easier than just "setting it and forgetting it". However, as with any countertop appliance, countertop space is a luxury, and with my new blender permanently settled on our island, I needed to find another way to hard boil these eggs.
Alton Brown saves the day- his recipe instructs you to place an egg into a muffin (or mini muffin tin), bake for 30 minutes, and then place the baked eggs into a bowl of icy cold water.
The results yielded hard boiled eggs- not overly cooked (which can yield tough rubbery cooked egg whites), but perfect to the bite. The only con I saw was that there were some "brown" spots where the egg touched the sides of the muffin pan. Next time, I'll try to use a silicone muffin tin to see if I can prevent these brown spots, but this is going to be my new go-to method! Easy peasy.
|Some "brown" spotting, but it didn't affect the texture or taste|
- Large eggs
- Muffin tin (mini muffin or regular muffin; will try silicone muffin tin next time)
- Preheat oven to 320 degrees.
- Add 1 egg into each muffin well.
- Bake the eggs in the center of the oven for 30 minutes.
- 5 minutes before the eggs are done baking, fill a large bowl with ice water.
- Remove the eggs from the oven and immediately place into the ice cold water. Rest for 10 minutes.
- Peel the eggs, place in an airtight container, and refrigerate until ready to eat.
Yield: Alton Brown