Tonight, as I was reading through a few blogs and surfing for some easy and different recipes, I came across what I considered to be a very interesting recipe as well as a challenge to The Egg Genie: Oven Baked Hard-Boiled Eggs.
Thinking about the chilly and rainy weather we're experiencing this evening, I considered this a perfect opportunity to step up to the plate and take the challenge:
Here are the step-by-step instructions that I followed to bake one dozen hard boiled eggs:
Preheat your oven to 325. Place once dozen eggs into a standard 12-count muffin pan. Bake for 25-30 minutes. Remove from oven and let stand 5 minutes.
Some of the eggshells may have a few brown spots on them after the baking process, but these will wash off easily in the water and do not leave a blemish on the edible part of the egg. (My egg shells are brown; I doubt this will happen to the white egg shells.)
The shells on two of my eggs split open during the baking; I think I overcooked them. No big deal - they'll be used in a delicious egg salad tomorrow!
Place the cooked eggs into a cold water bath to cool for handling; this also prevents the yolk from turning green. Because my eggs were very fresh (home grown), the shell peeled somewhat hard - the same as they do when cooked in The Egg Genie.
Roll the cooked egg between the palms of your hands or on a table top to loosen up the shell. Break open one end of the egg and insert the tip of a kitchen teaspoon between the white and the shell and run it around the entire inside of the shell. This will separate the shell from the egg white for a quick and clean peeling. : )