This is genius. Instead of putting your eggs in a pot of boiling water, pop them in the oven!
Not only can you make a big batch all at once, but you can ensure they each cooking evenly with the consistent oven temperature (whereas the temperature can fluctuate inside the pot).
You also eliminate the risk of getting scalded when dropping the eggs in the pot or dumping out the hot water.
Here’s how you do it:
- Preheat your oven to 325
- Put eggs into the muffin tin
- Bake for 30 minutes
- Remove from the oven* and immediately shock the eggs in a bath of ice cold water. This allows them to cool down and stops them from cooking.
*You’ll need an oven mitt to protect your hands because the eggs and muffin tin will be hot.
While it might seem like 30 minutes to cook is a long time, consider this: it takes 10-12 minutes to bring a 3-quart pot to boil, and eight minutes to boil the eggs. So making them on the stove the normal way, it will take an upwards of 2o minutes. And you have to stand there to watch it.
Plus, you can’t cook a dozen (or more) in a 3-quart pot. If you use a larger 6-quart pot to cook a dozen eggs, it can take close to 20 minutes to boil.
This is perfect for brunch, making deviled eggs, or prepping for the week for as a snack to grab when you’re running out the door. Here’s the how-to video from Food Network: