Joker Posted March 8, 2013 Share Posted March 8, 2013 http://muffintinmommy.wordpress.com/2012/04/26/hard-boiled-eggs-in-a-muffin-tin/ Someone posted this in my FB feed and I have never heard of it. It's basically making hard boiled eggs in the oven using a muffin tin. It even states they are easier to peel. I'm going to try it this weekend with one egg and see what happens. Anyone ever tried it? Quote Link to comment Share on other sites More sharing options...
Twigs Posted March 8, 2013 Share Posted March 8, 2013 I've never tried it. Please tell us your experience after you try it. Good luck! Quote Link to comment Share on other sites More sharing options...
Kebo Posted March 8, 2013 Share Posted March 8, 2013 Yes, I made them in the oven for last Easter's egg hunt, though I just put them on the rack (I did about 7 dozen at a time if I remember correctly). It made it easy to make a lot of hard-boiled eggs and they tasted yummy. The only downside is that they tend to develop little brown spots, that you can mostly wipe off. I recommend this method if you need to make a bunch of hard-cooked eggs or if you have the oven on anyway. Quote Link to comment Share on other sites More sharing options...
Mergath Posted March 8, 2013 Share Posted March 8, 2013 Wouldn't they explode? Or am I thinking of the microwave? Quote Link to comment Share on other sites More sharing options...
rwjx2khsmj Posted March 8, 2013 Share Posted March 8, 2013 It works fine. The texture is a little different. I don't know that peeling was easier. There are brown spots wherever they touch anything. Quote Link to comment Share on other sites More sharing options...
carriede Posted March 8, 2013 Share Posted March 8, 2013 I've done that! I prefer actually boiling them, though I can't pinpoint specific things I didn't like about the baked ones... Works well if you need to do a large volume of eggs. I'd do mine when I was already using the oven to save time and energy. Quote Link to comment Share on other sites More sharing options...
AndyJoy Posted March 8, 2013 Share Posted March 8, 2013 I tried it after seeing it on Facebook a few months ago and it was great! There were brown spots, but they were minor and not important to me since I was just making them for egg salad. They DEFINITELY peeled more easily for me than when I boil them. Quote Link to comment Share on other sites More sharing options...
ashfern Posted March 8, 2013 Share Posted March 8, 2013 Thanks for sharing. Quote Link to comment Share on other sites More sharing options...
Momof3littles Posted March 8, 2013 Share Posted March 8, 2013 I've done it. They come out great. I had the same experience with the brown spots so I wouldn't recommend it for dying eggs, but otherwise yeah it's not a big deal. Yep, I do it nearly weekly. We LC, my kids like HB and deviled eggs, and it is nice to not have to really watch them. In my oven, I do 330 degrees for 27 mins, then an ice bath. I put them right on the oven rack. Super easy. My kids will eat 3 or more a day sometimes, so doing them this way is much easier for me than in a pot of water. Works great for us. Yes, it leaves a tiny brown spot (very very small) on ours. Quote Link to comment Share on other sites More sharing options...
Excelsior! Academy Posted March 8, 2013 Share Posted March 8, 2013 What a great idea! Thank you for sharing. Quote Link to comment Share on other sites More sharing options...
Scarlett Posted March 8, 2013 Share Posted March 8, 2013 Cool. I am going to try it. Quote Link to comment Share on other sites More sharing options...
Scarlett Posted March 8, 2013 Share Posted March 8, 2013 No water required in the tins? Quote Link to comment Share on other sites More sharing options...
Momof3littles Posted March 8, 2013 Share Posted March 8, 2013 I do mine right on the rack, no water, no tin. I imagine you can do the tin with no water as well. Not sure if that warps the pan? I've heard not to bake pans dry, but maybe that's not an issue with the egg in there. Quote Link to comment Share on other sites More sharing options...
Wabi Sabi Posted March 8, 2013 Share Posted March 8, 2013 Well, I tried it and it was a total failure. My eggs were still runny and the white part wasn't even set after the instructed period of time. Part of the problem, I'm sure, is that I was using eggs of all different sizes from our own chickens- some huge eggs, some tiny bantam eggs and everything in between. Regardless, it's so darned easy to boil them the regular way that doing them in the oven just seems overly complicated. Quote Link to comment Share on other sites More sharing options...
Momof3littles Posted March 8, 2013 Share Posted March 8, 2013 That's interesting! I get better results with the oven than I do boiling. I do think having the egg sizes different would make a difference. Quote Link to comment Share on other sites More sharing options...
prairiewindmomma Posted March 8, 2013 Share Posted March 8, 2013 Brown spots. Not easier to peel. Got the green tinge even though I put them immediately into an icewater bath. I'm back to hardboiling with a timer. Quote Link to comment Share on other sites More sharing options...
Momof3littles Posted March 8, 2013 Share Posted March 8, 2013 I get less of a ring or no ring. I think I did get a ring when I did 30 mins. For my oven (I've never double checked temp or accuracy of my oven. It is 20+ years old so may not be accurate), 27 mins at 330 works best. Maybe backing it down a bit would help? Quote Link to comment Share on other sites More sharing options...
Staceyshoe Posted March 8, 2013 Share Posted March 8, 2013 I prefer them this way--very creamy texture. I usually eat a boiled egg and toast for b-fast each day. While the bread is in the toaster, the refrigerated egg goes over the empty slot to re-heat it. When I cooked my eggs in the oven, they were missing the slight moisture between the shell and egg that makes it easy to peel. If I eat them right away, they are fine, but re-heating over the toaster makes a hard-to-peel egg. So if I'll be using them immediately, I make them in the oven. If I'm going to be refrigerating and re-heating them, I make them on the stove. Quote Link to comment Share on other sites More sharing options...
Parrothead Posted March 8, 2013 Share Posted March 8, 2013 Thanks for sharing. i love your avatar. Quote Link to comment Share on other sites More sharing options...
Parrothead Posted March 8, 2013 Share Posted March 8, 2013 That seems like a lot of work and more time consuming. I'm glad that it works out for those who like it. I'm sticking with the pot. That takes a minute of my time and 5 minutes for the stove to be on. Quote Link to comment Share on other sites More sharing options...
kbpaulie Posted March 18, 2013 Share Posted March 18, 2013 Didn't work for us. 12 eggs - 9 cracked. (At least they didn't have that boiled ooze) Not easier to peel. Family thought the whites were more rubbery. Brown spots didn't bother us. :( Quote Link to comment Share on other sites More sharing options...
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