I had a lot of fun giving oven baked hard boiled eggs a try, but no cooking method can compare to the old stand-by in my book.
Before we get to the actual cooking, there’s one fact that’s more important than anything else I say in this piece.
The best hard boiled eggs are older eggs. I had to know why, so I looked it up. I viewed several different sources and found that an egg loses both acidity and moisture as it ages. As a result, two things happen that make eggs a lot friendlier to peelers. First, the low acid environment within the shell causes the membrane to stick to the shell instead of the cooked egg white. Second, the loss of moisture causes the egg to shrink slightly, thereby creating an air pocket between the shell and the egg. These two things combined make for easy peesy peeling. On the flip side, if you’ve ever tried to peel a fresh egg, you know it because it makes you want to inflict egg abuse upon it. We think we’re doing the right thing by rushing to the market and buying the freshest eggs for our deviled egg appetizer, but in reality we’re sabotaging ourselves and causing unnecessary frustration and small animal kicking. Ideally, buy eggs a week before you need them and let them chill out in your fridge and come up to AARP status.
For perfect eggs, read below!
Put cold eggs into a room temperature pot. Cover the eggs by about an inch with cold water. Set the pot over high heat and generously salt the water. I needed a double batch, two dozen, for deviled eggs 🙂
The eggs have to lay in a single layer when they cook, otherwise they won’t cook evenly and you’ll wind up with raw or soft spots in your hard boiled egg! Gross, right?! Find a pot that can comfortably house all of the eggs you want to cook. Make sure your pot has a tight fitting lid, otherwise your cooking time will be off and you can’t be sure of the outcome if that happens. A heavy pot that heats and cooks evenly is your best bet.
Wait for them to come to a roaring boil, then remove from heat and cover. Let the eggs sit for 13 minutes. Exactly. Don’t you hate when you crack open a hard boiled egg and the yolk has a bluish-greenish tint to it? That’s what happens to eggs when they’re overcooked. Timing is crucial!
As soon as the timer goes off, take the eggs out of the pot and gently place them into an ice bath. This stops the cooking process completely. Let the eggs sit until they’re completely cool – about 10 minutes. Then toss them in the fridge!
And that’s it! Easy! And if you used properly-aged eggs, these babies are going to peel super sweetly for you, too!