Being the lunch-hater that I am (just making it, I really like eating lunch. I wish restaurant food were free and always healthy and that it either came to my house automatically or I could go sans toddler), my default go-to lunch at home has become an open-faced egg salad sandwich like Sara shared not too long ago on the OBB Fit Club Instagram account. Which brings me to kind of a funny/embarrassing story about middle school romance and that time our middle school went skiing and I asked my friend to ask my 8th grade “boyfriend” (because in 8th grade, all communication took place via friends and notes in lockers) what his favorite sandwich was so I could lure him into the woods with a romantic picnic lunch. Turns out he didn’t actually love egg salad, he was just saying that to be funny, and that having never actually talked in real life led to a really awkward egg salad snow picnic. I’m so glad social media didn’t exist in 1995.
Anyway.
If it gets to be lunchtime and I don’t have eggs boiled, I’ll resort to eating pieces of cut up ham and a GoGo Squeeze because when all else fails, eat like a 2-year-old. So I like to have about 6 handy.
The problem is, I’m terrible at boiling eggs. Sara has this fantastic tutorial on how to boil the perfect egg, every time. And if you follow the instructions, yes, they’ll be perfect. Every time. My problem is that I get distracted while the water is coming to a boil, so by the time the water is boiling, I’m not sure how long it’s been, and then I always forget about them again when the 20 minutes is up, so I always end up with overcooked eggs because I can’t pay attention long enough to get my eggs right.
So when I started hearing about baking eggs in the oven instead of boiling, I was intrigued. And I tried it. And they were indeed perfect. And they peel like a dream. Don’t be scared by the fact that when you peel them, the shells smell vaguely of burnt hair…no one ever accused hard-boiled eggs of smelling like a dream, this is just a new unpleasant smell, and the eggs themselves taste fantastic.
You’re going to need muffin tins and some eggs (really, as many as you want and as many muffin tins you can fit on a single rack in your oven).
Preheat oven to 325 degrees F and place the oven rack in the center. Place an egg in each well of the muffin tin.
When the oven is heated, place the muffin tin (or tins–you can make as many as you can fit in your oven) into the oven and bake for 30 minutes.
When the eggs have about 5 minutes remaining, fill a bowl with ice water.
When the eggs have baked for 30 minutes, remove from the oven and carefully transfer each egg to the bowl of ice water and allow to chill for 10-15 minutes. Store the eggs in their shells until you’re ready to eat them.
That shell slipped off like a dream. A hard-boiled, sulfur-scented dream.
And look at that buttery-yellow yolk. Perfection.
Oven Baked Hard Boiled Eggs
Ingredients
- Eggs purchased about 1 week ago or longer
- Muffin Tin
Instructions
- Preheat oven to 325 degrees F and place the oven rack in the center. Place an egg in each well of the muffin tin. When the oven is heated, place the muffin tin (or tins--you can make as many as you can fit in your oven) into the oven and bake for 30 minutes.
- When the eggs have about 5 minutes remaining, fill a bowl with ice water. When the eggs have baked for 30 minutes, remove from the oven and carefully transfer each egg to the bowl of ice water and allow to chill for 10-15 minutes. Store the eggs in their shells until you're ready to eat them.
