R&R: Easiest Hard Cooked Eggs Ever (5/15/08)

I had to use the oven tonight so I thought I'd give this a test run. It Worked!!! I put the eggs in a baking pan as one reviewer suggested and skipped the foil and separate racks. It worked great just baking them on the shelf in the baking pan. The timing was perfect. This would be a great way to cook eggs for a church function or a party for deviled eggs, egg salad, potato salad, etc. I'm so glad Kristin posted this recipe.

chefly 

Easiest Hard Cooked Eggs Ever! Recipe #118237
Boiled eggs, but without the water, the pot, or the mess. This recipe is great if you're pre-heating the oven anyway!
by Kristin J
33 min | 3 min prep | SERVES 2
4     eggs
1     sheet aluminum foil

   1. Start with a cold oven. Move one rack to the middle of the oven, and another anywhere below it. Make a small "tray" out of tin foil (no need to be neat!) and put it on the lower rack.
   2. Place the four (or six, or ten) eggs directly onto the upper rack, positioned so that they are over the tin foil tray. During the cooking process the eggs tend to "sweat" a bit.
   3. Turn the temperature to 375 degrees and let the eggs cook for 30 minutes. When the time is up, snag the eggs with some tongs and plunge into ice water to keep them from cooking any longer. When they are cool, peel and eat!

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This is one of those recipes that, when you read it, you scratch your head and say, "Well, that can't possibly work!"

It is so interesting, and I'm glad you tried it for us.

Did the eggs get that green ring around the cooked yolk, or not?

I must try this. I have the oven on often enough, Lord knows, for the many things I bake. I might as well throw some eggs in there!

Thank you Chefly, for being our guinea pig.

 You're Welcome, Dorothy.

No, there was no green ring. They were perfectly done hard cooked eggs. The only problem might be if your oven doesn't heat properly. I wonder if you could do 4 minute eggs this way too but bake them for longer like 22 minutes? It would take some experimentation but it could be fun.

chefly 

hi chefly and dorothy,

dorothy i would have htought the same thing - i am so glad we have chefly - she is one of the braves woemn on this board - she will try everytihng and will come with an honest and great review! Thank you chefly you do a great job!! I will have to try this - i often think i would love to make use of the process of preheating...

have a lovely weekend twinkle

chefly, I too wondered about this recipe! Thanks for the review! Waving to Dorothy!

~~susie.

Good Morning

I would be a fraidy cat to try this, knowing my luck I would have egg soufflé over my entire oven. But I will give you a tip I got my a deli man who makes loads and loads of egg salad. When you boil your eggs, throw in about 1/4 cup salt to the water. When you go to peel the shell slips off. No salty taste to the egg and no green ring.

Unique Method. Thanks for sharing this.

 Linda, I'll try that tip. I hate having the white stick to the shell. Thanks for sharing.

Twinkle, you are so kind! I don't climb mountains, don't scuba dive, and don't jet ski so I'm adventurous in the kitchen. Lol!

chefly 

You're a brave woman Chef! lol. Thanks for the review, I would probably screw this one up.

Nancy

Thanks Chef, I'm going to try this one!

 Nancy, Lol! I know you are a pretty mean cook and could make this in your sleep.

chefly 

i guess they don't...but i sure would be afraid that they would explode.

 No explosions and not a single cracked shell. This really worked well.

chefly