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Wednesday, June 27, 2012

How to Bake Hard-Boiled Eggs in the Oven

I absolutely love The Egg Genie. It is the ultimate hard- boiled egg cooker of all times. No fuss, no muss and it can cook up to seven perfectly hard-boiled eggs each and every time. Follow the prep directions that come with it, plug it in, sit back and await the buzz of the timer, transfer the cooked eggs into a bowl of cold water to cool and then peel and enjoy. Washing the plastic components is probably the least enjoyable part of the process.

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:

The Egg Genie VS The Electric Oven.

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.

After the cooked eggs are cool enough to handle they can be peeled and eaten in your favorite recipe.


IT'S A TIE!!!!

The eggs from both methods were cooked to perfection as well as great tasting. The Egg Genie method serves a good purpose when it's only necessary to cook up to seven eggs and the Baked in the Oven method serves a good purpose when it's necessary to cook up to 12 eggs. Both methods require light washing of the cookware (neither serious) so bottom depends on how many bellies are to be fed.

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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. : )

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