I’m not a big hard boiled egg fan, but I do make them from time to time. I use Julia Child’s recipe for “The Perfect Hard Boiled Egg“. The eggs always come out great, but the recipe is a bit nitpicky.
So, when I came across this recipe to bake the eggs in order to get them ‘hard boiled’, I couldn’t wait to try it.
1. Yes, the eggs worked using this technique. I submerged one egg in the water to see how it did. It had a very soft texture and was a bit difficult to peel without marring the look of the egg. However, it was tender and very good.
2. The other eggs I did not cool in the waterbath. The longer they stood out at room temp, the easier they were to peel. They were also cosmetically more appealing. The egg that looked the best, though, was deemed a bit tough by my daughter who is our resident HB egg afficionado.
3. Would I make them using the baking technique again? For egg salad, definitely, since the appearance is not key. I would go the tender route with the eggs submerged in ice water. For deviled eggs, where you want the appearance and the texture to be inviting, no.
Baked “Hard-Boiled” Eggs
1. Preheat oven to 325℉.
2. Place eggs in wells of a mini muffin pan. This keeps them from moving around.
3. Bake eggs for 30 minutes.
4. Immediately remove eggs to a bowl of iced water to stop the cooking.
5. Peel and that’s it.
Recipe from The Burlap Bag
This photo is of the more tender eggs.
These eggs are the best looking, but are a bit tough.
Here is a good recipe for Deviled Eggs, if you were looking for one. The pickle is a nice touch for flavor and texture.
6 large eggs
3 tablespoons mayonnaise
2 tablespoons sweet pickle relish
1 teaspoon Dijon mustard
Salt and freshly ground black pepper
Dash cayenne pepper, if desired
Paprika, for garnish
1. Prepare eggs by baking or using the hard-boiled method here.
2. Peel the eggs. Slice in half lengthwise, remove the yolk with a teaspoon, and place eggs in a small bowl. Set aside the whites.
3. Add the mayonnaise, pickle relish, and mustard to the yolks and mix, mashing the yolks with a fork. Season with salt and pepper to taste.
4. Spoon or pipe the yolk mixture into the hollows of the egg whites and place them on a serving plate. Sprinkle with paprika.
Recipe from CakeMixDoctor.com
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