Baking for Easy ‘Hard-Boiled’ Eggs

Reader Contribution by Lanette Lepper

This morning, a friend of mine shared a link to this page on Facebook.  I was intrigued by the premise – baking eggs to ‘hard boil’ them.  Even though we only have 4 hens laying, we have a backlog of eggs in the refrigerator waiting to be used, and I can only serve quiche for dinner so many times before the family starts complaining.  So, I decided to give it a try.  I am always wary of the ‘miracle’ posts on Facebook and Pinterest, but I figured if this failed miserably, the worst case scenario would be to feed the mess back to the chickens and be done with it.

I preheated the oven to 325 degrees Fahrenheit and placed the eggs in a mini-muffin tin (my friend recommended laying them on their sides so the yolk would stay centered).  Then I popped them in and baked for 30 minutes.

As soon as the timer went off, I plunged them into an ice water bath for 10 minutes to stop the cooking process. 

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