Ok so we’re definitely done with the frozen series! Yesterday one of my friends sent me a GREAT find and so I did some research and WOW, very cool tip!! 🙂 Thank you Nikki!
I can’t believe that in all my muffin tin exploration I had never come across this one, so I googled the heck out of it and apparently it’s one of those well kept secrets that everyone else is also saying “Why haven’t I ever heard about this before?” Well I am going to help spread the word today because this is just too cool! 🙂
Photo courtesy of Alaska from Scratch.com I like their use of the standard muffin tin. The directions are basically the same on both sites as are the results but feel free to check out both or google hard boiled eggs in a muffin tin and check out everybody’s take on it 😉
This is an excellent tip with the following benefits… It’s super simple, eggs are easier to peel, perfectly cooked (not rubbery, softer texture, no green yolks), you can do them in bulk (more than in a standard pot) and you have 30 minutes of free time to do what ever you want while your eggs take care of themselves! No babysitting required! How many of you have experienced the “perfect hard boiled egg” tutorials? Lauren from The Burlap Bag.com says this about them… “They are too time consuming/attention needy for me! “get the water boiling with salt and baking soda and random other ingredient that supposedly helps with peeling. put in the eggs for 96 seconds. then remove it from heat and add the lid for exactly 8.2 minutes.” Why baking them is awesome: Stick them in the oven for 30 minutes. ”
She cracked me up so I decided to share her version of the tip with you today 🙂 So here ya go… this is from Lauren @ The Burlap Bag.com
Bake them in the oven at 325-350 degrees for 30 minutes. (depending on your oven. Try one egg at 325 and see how it does!) I put them in mini muffin pans so they don’t wiggle around! (I thought I was super smart for that idea. No, I’m not humble. It was a great idea!)
Then go do something else for 30 minutes. Go get a snow cone, shave your legs, spend way too much time on pinterest (that IS how you found our blog… isn’t it? ha!), nag your husband about ____, make yourself a drink, or whatever it is you do in your free time.
NOTE: When you bake eggs, the shells will get little brown dots. (I don’t have photos. I forgot, sue me, yeah yeah) Totally fine! When you soak them in water (read below) the brown spots will all disappear!
After 30 Minutes: Get a huge bowl of ice water. Use tongs and put the eggs in the water. This stops the eggs from cooking more and getting yucky green. After they are cooled, 10ish minutes, you can peel them. Josiah HATES peeling eggs and always cries like a baby about doing it. But HE commented “Lauren this is so easy! Look!” So there. Maybe this way makes them more peelable. No more crying husband. Also, people have said that the yolks are creamier when you bake them and the egg white isn’t as rubbery! Another also, this is perfect for doing lots and lots of bulk egg cooking! My mini muffin tin would fit 24 eggs. No waiting for a HUGE pot of water to boil. Take that, you pot of boiling water.
NOTE. All ovens are different, eggs are different sizes, etc. You might need to go shorter or longer than 30 minutes. Mine were perfect at 30 but do them as YOU like them! I cooked mine at 350 but some people said there’s were too done with that.
And this little tidbit at the end just really made me giggle!!! She added this… *edit. I’ve had some people tell me “lauren you’re dumb. this takes longer than boiling them!” YES I KNOW THAT! But… this way is easier for me. Just stick them in for 30 minutes and go do something.
Go to her page to see the post in it’s entirety if you like, I just posted basically the instructions, she’s a trip, lol! I will be visiting her again 🙂
Now I need just another excuse to hard boil eggs so I can test this one for my self! Maybe I’ll whip up some egg salad for lunch 🙂 Will you be breaking out your muffin tin today?