Good Morning Gentlemen. I have a short, but hopefully worthwhile article for you all on a new technique I’ve found for hard boiled eggs. As most of you are aware, eggs are a fantastic food that not only tastes great, but also has a plethora of vitamins and minerals. I’m not going to spend much more time on the health benefits of eggs other than the fact you should be eating them regularly.
So what piqued my interest on making hard boiled eggs in the first place? Simply put, efficiency. As some of you may know, I have my 6th Degree Taekwondo testing taking place in a little under a month and it’s crunch time getting everything prepared.
As such, I don’t want to focus much on meal prep and long, grueling workouts, opting instead for practicing my forms and making sure all my other requirements for testing are met.
I knew I’d need to clean up my diet and decided hard boiled eggs were a healthy and easy meal that I could prep in advance.
The problem is, I don’t have much luck actually making hard boiled eggs. I can never seem to get the boiling time right or the a few of the eggs will crack in the water, leaving a mess that I’ll have to clean up.
Undeterred, I set forth looking for an easy answer…and I found it!
Hard Baked Eggs
Do not adjust your screen. You read that correctly.
Instead of boiling your eggs in water on top of the stove, adjust your focus a few feet down and put them in the oven instead. This method is insanely simple and foolproof.
All you will need is a muffin tin, some eggs, something to grab the eggs once they’ve been baked, and a bucket of ice water.
Set the oven between 325-350 degrees. I typically set mine at 335 degrees because I figured it’d be best just to split the difference. Now the original instructions I read said to bake them for 30 minutes and that’s fine, but I’m actually testing my results baking them a bit less, around 27-28 minutes.
The reason for this is because one issue that comes up with baking is the heat can cause discolorations on the shell. This doesn’t hurt anything, but the dry heat of the oven can also burn through the shell and cause small burn marks on the actual egg. Again, small burn marks on the egg white doesn’t really affect the flavor or anything, but I want pristine hard boiled (baked) eggs dammit!
If you do have some small burn marks on the egg, you can simply pinch them off with your fingers.
Once your eggs are done backing, throw them in the ice bath until they’re cooled and either wolf them down now or save them for later.
The best news is, there’s zero cleanup! Simply put the muffin tin away and pour out the ice bath into the sink and you’re done.
Finally, one curious thing I found is that the hard baked eggs actually peel a bit easier as well. Why? Who knows, but I won’t look a gift horse in the mouth.