By definition, a hard-boiled egg is an egg that is immersed in water and boiled in it’s shell long enough for the yolk and white to solidify. Sounds easy, right? In a perfect world, the shell would also peel right off and there would be a pretty yellow yolk inside.
The reality is that hard-boiling an egg is part science and part luck. I have made them countless times over the years and am the first to admit that I have yet to master the art of perfect hard-boiled eggs. The temperature of the water, the type of pan you use, even the amount of time you let them cook all plays a role in creating an egg that is easy to peel and cooked thoroughly.
Baking eggs in their shell was an idea that came from my sister. She found a photo on Facebook and knowing that I am always up to try a new kitchen trick, I told her I would give it a shot. I was skeptical at first but pleasantly surprised by the results.
Preheat the oven to 350°F and prepare the following:
- 6 Eggs
- A Muffin Tray
- Parchment Paper
First, cut your parchment paper into six small squares to “line” your muffin tray. You can put the eggs straight into the muffin tins, however, once you cook and peel your eggs you will notice small yellowish-brown dots where the eggs were resting against the metal, sort of like a burn mark. After making these a couple of different ways, I found that the extra cushioning provided by the folded parchment paper not only kept the eggs away from the sides but minimized the the burn marks to almost nothing. If you do get one of these small marks, just cut off before serving. They do not go deep into the egg white.
Next, rinse and pat dry your eggs. Put one egg in each opening of your lined muffin tray and place in oven for 30 mins. Make sure to set a timer!! I forgot during one batch and it was not pretty. Timing is key here!
After pulling the tray out of the oven, transfer eggs carefully (using an oven mitt or tongs) into a bowl of cold water. It’s important to do this as it stops them from cooking. Let them sit in the cold water for 10 minutes. Once cool to touch, just crack, peel and enjoy!
A quick note: Even though the eggs are washed before cooking, you will notice some small brown spots on the eggs when you pull them out of the oven. I am not sure what causes them, but after a quick google search it appears that this is totally normal. It does not affect the taste at all and when you rinse the eggs at the end most of the spots will disappear.
Five Fun Facts about Eggs:
- The average hen lays between 250 to 270 eggs per year.
- The average person consumes approximately 170 eggs per year with 40% of the world’s eggs being consumed in China.
- Joey Chestnut, a professional competitive eater, set a World Record in October 2013 by eating 141 hard-boiled eggs in just 8 minutes!
- The brown or white shell of an egg does not affect nutritional value or taste. It is directly related to the breed of the hen.
- Each egg contains just 70 calories a piece and 6 grams of protein.