Karlie and Oats

Prepare your hearts folks, you might need a moment.  Hard boiled eggs can be made in the oven.  Like, flawless, smooth, easy-to-peel hard boiled eggs.  This is a game changer.Have you ever panicked when someone asked you to bring deviled eggs to a family get together?  I have.

It’s just that, I’m…well…what some people might call a “perfectionist”.  And to be frank, I think the traditional process of hard boiling eggs is a perfectionist’s worst nightmare!  I like my food to look presentable.  If my food is not presentable, I will start the entire process over and fix it.  So yeah–good idea–ask the perfectionist to bring the eggs because you can bet your bottom dollar that those eggs are not going to show up looking like they’ve all been chewed on and then cut up and made into an appetizer.  I thrive on easy recipes.  I take pride in working smarter, not harder.  I like to save myself time and energy when I can!

Traditional methods for hard boiling eggs call for old eggs, or room temperature eggs, or baking soda in your water, or some other wives’ tale.  They want you to drop each egg into boiling water individually, count to fifty, remember which egg it was that you just dropped into the water, and then fish it out while you hope and pray that the yolk inside is cooked enough, but not too much.  No way jose.

Let me tell you what you need to do to make beautiful, smooth, hard boiled eggs that peel nice and easy.  You preheat your oven to 330 degrees (F).  You put one egg into each muffin pan opening.  You bake them in the oven for 30 minutes.  You take them out and plop them into a big bowl of ice water.  You peel them.

End of story.