Do you ever hard cook/boil eggs and end up destroying the egg when trying to peel it? If you are like me, that’s a big yes.
I have tried all the tricks and so far this is what works best for me.
No water needed for cooking.
Preheat your oven to 325 degrees Fahrenheit/160-165 Celsius
You will need a regular size muffin pan.
Put one egg in the shell in each muffin cup.
Bake for 25-30 minutes.
Cool slightly in a pan of water and peel.
It is possible to end up with a slight discoloration where the egg rests against the pan.
It does not effect the taste.
And if you are cutting the eggs, just cut in that spot and no one will even see it.
hmmm I sometimes ruin my eggs but I”ve never heard eggs cooked that way . It sounds bizarre but if you say it works I believe you 🙂
My AtoZ challenge
Pearson Report said:
Sounds interesting, Ruth – I'm going to give it a go.
So far what I've been doing, that seems to work, is I put the eggs in water and then bring it to a boil for 5 minutes – I then turn the element off and leave the pot for another 4-5 minutes. I then run the whole shebang under cold water as well as leave the eggs sitting in ice cold water for a few minutes. Then I dry them and put them in my fridge.
When I go to use them they peel easily…rarely does one give me attitude…but when one does I smash it on my counter and give it what for! hahaha 🙂 🙂
But, I will definitely give your method a try.
Jackie, I thought it seemed weird to, but I knew someone that tried it and told me it worked. So I did it and it worked.
Jenny, I seem to have a lot of trouble with eggs peeling. The ones I used to buy from the store took longer and longer to cook. Now I buy organic or pastured and they seem to cook faster. Hopefully one day I will have a coop and get some fresh from the butt eggs( or whatever it's called. Al could tell me. It was in a post of his a while back, but I forget.)