I made “hard boiled” eggs this morning…..in the oven…..and they turned out perfectly…..with one variation: if you rotate the eggs halfway through your cooking time, you won’t get a dark spot on the bottom of the egg from the hot pan.
About Ashley Hackshaw
Living a simple, creative life in #smalltownusa Bryson City, NC. Renovating a 1960s ranch house and an old train depot. Thank you for reading! Read more in my about section.
I generally steam mine in my steamer, but saw on Pinterest to use a muffin tin… kinda clever… 🙂 Plus I always thought that depending on how “fresh” your egg was depends on how easy it is to peel… oddly the older the egg (I’m not talking spoiled here) the easier to peel because that membrane on the shell is full attached to the shell by then…
You are making me hungry!
How long do you leave them in the ice water?
Great idea!! We eat a lot of these and if they were easier to peel that would be perfect. 🙂
I saw on Pinterest that you can add baking soda to the water when you boil them and they will peel easy too…I tried it and it works!!
Hello Guys Im new in here!
I have found this community truly interesting. I’ve scanned the entire webpage and I realize its extremely informative. Hope you guys help answer my upcoming questions.
Cheers!
Hi Ashley – Love your blog. Admire your determination. Recite your “choose joy” mantra everyday. I have to jump in on this one. I have tried every technique possible to make the perfect hard boiled egg. Oven, stove, fresh eggs, old eggs, salted, vinegar, room temp, infomercial gadget, you name it. The ONLY method I find works perfect every time – even with super fresh eggs – is to steam them. 20 minutes in an elevated steamer basket, followed by an ice water bath to cool them down before refrigerating. Perfect texture every time and most importantly, EASY TO PEEL. Future generations of my family will never know a gouged egg. I’ve already dedicated a page in my family scrapbook to the topic. Alleluia
AWESOME – finally a way that works perfectly!! Thanks.
No need for the muffin tin even. We did this and just set the eggs on the oven rack. Worked great, had a small brown spot like you said, but rotating that would fix it easy. We have now made plans that the next time we have a cake or something in the oven we will do this at the same time with a few eggs, easier than boiling the water and uses less electricity, especially since we only need a few at a time. Can’t see why that wouldn’t work…but who knows. Just a thought.
🙁 I tried it and they weren’t done….next time I think I’ll do 15 on each side. No worries love you anyways!!!!
HI , put eggs in pot, cover with water, bring to a boil, take off of heat and let sit in water for 20 minutes.
Dump out the hot water and fill pan with cold water , you could add some ice cubes to keep it cold! let sit for 10 minutes- this will create steam between the egg and shell thereby making the shell less likely to stick to the egg and easier to peel.
Hi,
We have chickens and our own fresh eggs, which can be particularly difficult to peel. I recently learned a way that works for me. Heat water in pan until very hot but not boiling. Warm eggs (under running water) to a little warmer than room temperature and gently slip into the simmering water. Bring just to a boil, cover, and cook for 15 minutes. Remove from heat and pour off cooking water. Cover eggs with cool water, changing repeatedly until eggs are cool to the touch. Roll gently on a hard surface to crack the shell.
Thanks for this idea! We also have our own farm eggs and I found them to be so difficult to peel! I will definitely try this.
So, i’m on this page reading about pickled eggs. Then I see my facebook name and a profile picture of me. Unbelievable that this fucking page would violate my pc so much. Fuck you and fuck you lilblueboo.
I’ve never tried this or heard of this before. I usually boil my eggs for hard boiled eggs about 25 minutes in a medium sauce pan & then drain the hot water off. Immediately run them under cold water while violently shaking sauce pan, so that the eggs ram against the sides of the sauce pan. Make sure that the underlining membrane is ruptured & the shell is competely cracked all the way around the egg–This is the most important step. Drain once again & replace with fresh cold water. Allow the eggs to rest/soak for approx 15 minutes. You can then sloush the shell off, if it hasn’t already done so it itself. You have perfectly peeled hard/soft boiled eggs ready to be dressed for presentation.
Steamer is the only way to go. If you own one try we have a steamer with 3 baskets and the is the easiest way. My kids love it because its easy and fun for them to do. On the front of the steamer it say eggs 18 minutes I however do it for 30 18 isn’t long enough.