Hard Boiled Eggs In The Oven Recipes

PERFECT BAKED HARD BOILED EGGS IN THE OVEN

Steps:

• Preheat the oven to 325 degrees F (163 degrees C).
• Place one egg in each cup in a muffin tin.
• Bake eggs for 20 to 30 minutes for your desired level of doneness. Eggs in the oven will take 20 minutes for very soft boiled, 30 minutes for fully hard boiled. See the chart in the post above for baking times in between.
• Meanwhile, prepare a pot of ice water. As soon as you remove the eggs from the oven, immediately plunge them into the ice water, and leave them there for 10 minutes before eating or peeling.

HARD BOILED EGGS

Steps:

• Place your eggs in a pot and cover with cold water by 1 inch. Bring to a boil over medium-high heat, then cover, remove from the heat and set aside 8 to 10 minutes. Drain, cool in ice water and peel.
• Bring a pot of water to a boil over high heat. Reduce the heat to low, then add your eggs and cook 4 to 5 minutes. Drain, cool in ice water and peel.
• Bring a pot of water to a boil over high heat. Reduce the heat to low, then add your eggs and cook 7 to 8 minutes. Drain, cool in ice water and peel.

HARD BOILED EGGS IN THE OVEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Put 1 egg in each of 12 muffin cups.
• Bake in preheated oven for 30 minutes.
• Plunge baked eggs in a large bowl filled with ice water until cooled completely, about 10 minutes.

HARD-BOILED EGGS IN THE OVEN

Steps:

• Preheat oven to 325°. Place 6 eggs in silicone muffin cups. Bake 25-30 minutes; remove from oven. Rinse eggs in cold water and place in ice water until completely cooled. Drain and refrigerate. Remove shells; if desired, cut eggs before serving.

PERFECT HARD-BOILED EGGS

Steps:

• Fill a large pot halfway with water, making sure the pot is large enough to contain eggs in a single layer. Bring to a boil over high heat.
• Place eggs in boiling water individually using a large spoon, making sure not to break them. Continue to boil for 1 minute. Remove from heat, cover, and let stand for 25 minutes.
• Place eggs under cold water until eggs have cooled.

HARD COOKED EGGS IN THE OVEN (BAKED EGGS)

Steps:

• Position the oven racks in the center of the oven.
• Place the eggs on the racks.
• Place a baking sheet pan in the bottom of the oven (just in case an egg breaks).
• Set the oven to 325F, and bake for 30 minutes.
• When the eggs are done, fill a large bowl with ice water and move the eggs into the bowl.
• Peel the eggs as soon as they're cool enough to handle, then return them to the ice water to thoroughly chill.

NEVER-FAIL HARD-BOILED EGGS

Steps:

• Fill a pot with enough water to cover all eggs. Bring to a boil. Lower eggs gently into the boiling water using a slotted spoon.
• Return to a gentle boil and cook for 13 to 15 minutes, depending on how firm you want the yolks. Remove from heat and drain water, keeping eggs in the pot. Fill the pot quickly with cold water to cool eggs. Add ice to speed the process.
• When eggs are cool enough to handle, remove each one and gently crack the shell on all sides, without removing any shell. Place eggs back in the cold water and let stand for 15 minutes. Peel and remove egg shells to serve.

HOW TO COOK PERFECT HARD-BOILED EGGS RECIPE BY TASTY

Steps:

• Place eggs in a pot. Cover with cold water until the eggs are covered by about 1 inch (2 cm) of water.
• Bring to a boil, uncovered. Once boiling, take off the heat.
• Cover and cook for 4-16 minutes, depending on preference (4-6 minutes for soft-boiled, 8-10 minutes for medium-boiled, 12-16 minutes for hard-boiled). In the meantime, fill a large bowl with ice and cold water, creating an ice bath.
• Once eggs reach desired cook-time, immediately remove the eggs from pot and place in the ice bath. Allow eggs to cool for 10-15 minutes.
• To peel, lightly tap the eggs on a flat surface, then gently roll back and forth (taking extra care with soft-boiled eggs).
• Pull away the loosened shell and peel any remaining pieces.
• Serve as is or incorporate into your favorite recipe that requires hard-boiled eggs.
• Enjoy!

HOW TO MAKE PERFECT HARD BOILED EGGS

Steps:

• Place eggs into a saucepan and pour in cold water to cover; place over high heat. When the water just starts to simmer, turn off heat, cover pan with a lid, and let stand for 17 minutes. Don't peek.
• Pour out the hot water and pour cold water over eggs. Drain and refill with cold water; let stand until eggs are cool, about 20 minutes. Peel eggs under running water.

EASY HARD-BOILED EGGS

Steps:

• Place eggs into a saucepan and fill with water until eggs are just barely covered.
• Bring water to a boil. Boil eggs for 4 1/2 minutes. Remove from heat and let eggs sit in hot water for 20 minutes.
• Transfer eggs to a bowl and either peel and serve, or keep shells on and place in the refrigerator until you are ready to serve.

HOW TO MAKE PERFECT HARD-BOILED EGGS

Steps:

• Place eggs in a large saucepan. Cover them with cool water by 1 inch. Slowly bring water to a boil over medium heat; when the water has reached a boil, cover and remove from heat. Let sit 12 minutes.
• Transfer eggs to a colander; place under cool running water to stop the cooking. Eggs can be peeled and served immediately.

A PERFECT HARD-BOILED EGG

Steps:

• Place eggs in a single layer in a heavy saucepan and cover with cold water by at least 1 inch. Add 1 teaspoon salt (Salting the water helps minimize leaks if the eggs crack in the pan; the egg whites coagulate and seal off the crack more quickly). Turn the heat to high. As soon as the water comes to a gentle boil, turn off the heat and cover the pan.
• For creamy yolks, remove the lid after 10 minutes and run cold water over eggs for 1 minute. Set aside to cool at room temperature. For firmer yolks, leave the eggs to cool in the cooking water, uncovered, for up to 2 hours. To test if an egg has been cooked, spin it on a counter. A hard boiled egg spins faster than a raw egg.
• To peel, gently tap a boiled egg against the counter, turning and tapping to make a crackle pattern. Start peeling at the broad end, where there is an air pocket. Running the egg under cold water is not necessary, unless they are too hot to handle.