Saturday, June 30, 2012

Egg-cellent Baked Eggs!

Happy weekend everyone! So, I am NOT and I repeat NOT a cooking genius, I usually leave those pins for Marquette, who has much more experience and adventurism (is that a word?) in the kitchen than I do, however that being said, she is out of town still, sad day, I know you probably miss her fun posts (and so do I), but alas, she comes home tonight! (Holy run on sentence batman...sorry). Anyways, Natalie sent me this awesome post about baked "hard boiled" eggs! Never in my life have I heard of this, I mean I JUST discovered baked bacon, like I said not a magician in the kitchen (sorry mom) , but hey The Mr. Chips doesn't complain. So here is Natatlie's Pinstrosity.

The Original Pin



The Pinstrosity





Here's the catch. The eggs have to be cooked in the oven at 350 degrees for 30 minutes. Rather than stick them in the mini muffin pan, which I thought was totally smart I probably would have done the same thing, place the eggs length wise straight on the oven rack like so:

This keeps them from rolling around, and this minimizes browning due to the fact that there is hardly any egg surface area touching the oven rack. when the eggs are done, pull them out of the oven with tongs or an oven mitt, and place them in iced water wait till they are cool enough to peel and then proceed to peel. IF there are any brown spots, it is NORMAL, and they will soon disappear in the cold water. There may be a small brown spot on the actual egg white itself, this is also NORMAL and the egg will still taste the same. As soon as they are peeled put them back in the cold water for another ten minutes or so and voila! Hard Boiled Eggs minus the Boil!

P.S. I know what you are thinking, "Didn't she just say how awful she is with recipes and such?" Yes I did, and yes that is true. I am no Picasso with Poultry, but I did some research for this one, and all the info was the same, and Alton Brown (Food Channel, funny guy), these are HIS recommendations, and well he is on the freaking food network, so I trust him. Now worries chaps, I did my homework :) Another freaking long sentence, I will need to work on that. Sorry!

                                                -Emilee



21 comments:

  1. I've been baking bacon for years (my hubbie used to work at a restaurant that did it!) but I never dreamed of baking eggs. I did the Alton method, on the rack. I still got brown spots, but they peeled easily and tasted okay... I just don't know about for dying. I'll have to try washing them off next time.

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  2. I've done them following Mr. Brown's directions exactly and they were spotted inside and out. The peeled okay, but they were rubbery. Boil your eggs, people.

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    1. I did this also following Alton Brown's recipe but I shocked them in ice water immediately after the timer went off--not rubbery and easier to peel. The shells trap in the heat so they will continue to cook if you don't shock them in an ice water bath, hence rubbery eggs.

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  3. it looks like she over baked them. I've done them in a muffin pan before (regular, not mini) and they turn out just fine. And I do mine at 325 for 30 minutes. Point being here... maybe invest in a oven thermometer to make sure the temp is right to avoid over-baking... eggs could go from perfect to over baked in no time flat... and immersing in COLD water when they're done is a MUST so that they stop cooking.

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  4. Why would you bake eggs instead of hard boiling them? You have to wait on the oven to preheat and then it takes 30 mins for them to bake versus the 10 or less mins the eggs would cook in boiling water.

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    1. Because the flavor and texture are much better and they peel very easily.

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    2. If you add a good deal of sadly to the water and a little baking soda when boiling they peel super easy!

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  5. I baked my eggs, and they turned out fine.. Maybe 4ish tiny brown spots on the outside of that many eggs.. Just a couple had a tiny spot on the inside.. They peeled wonderfully and weren't rubbery at all.. But... now that I've read these comments, I guarantee if I try it again, it won't work...LOL

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  6. I bake mine and they are great. I don't preheat, cook them for 20 minutes at 325 and don't ice bath. I just take them out and let them cool. They cook the rest of the way through while cooling. The only time they were rubbery was when I overbaked them.

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  7. I bake mine in silicone cupcake thingies set on a cookie sheet. They turn out great!

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  8. I did mine at 325 for 30 minutes--25 minutes in I heard all these popping noises. The shells literally exploded all over the oven. I think I'll try 325 for 20 minutes next time.

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  9. Um, the spots on the shell wash off. And I've not had any spotting on the inside?? These get done perfectly, and are easy to peel - IF you skip the ice water bath. I pull them out, cool them a little, then peel them under running water. NEVER had an issue with eggs sticking to the membrane. I did when I used the ice water bath.

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  10. I followed the directions exactly... in the muffin tin, water bath, etc. Mine came out perfectly. The spots washed off the shell. The only burn marks I had were the first time I did it, using MINI muffin pans. In which the portions of the egg that touched the edge of the muffin tin did burn through the shell and onto the egg. However I was actually able to scrape that portion of the white off and no one noticed the difference. Even with the water bath, I had no trouble peeling the eggs.

    Usually when I hard boil them, I get a ton of cracked shells. With this method I only had 3 crack.

    Remember too with peeling... the older the egg, the better they peel. :)

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  11. I followed the directions for baking on the rack. Mine came out rubbery and spotted and hard to peel. Now, my oven is not the best and sometimes runs hot, so I would try this again with a lower temp, shorter cooking time. But it also occurs to me that altitude might affect someone's results.

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  12. I've done this, but I put a little bit of water in the bottom of the muffin cup holding the egg. No spots, easy peel tastes fine.

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  13. I tried this and followed the recipe exactly. Mine came out spotted, rubbery and hard to peel. I will stick to boiling my eggs.

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  14. I have made these a couple of times. I use a mini muffin pan and lay a sheet of parchment paper between the muffin pan and the eggs.

    Works!

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  15. I bake eggs following these muffin pan directions all the time, and they always turn out great - except for once, when I forgot about them, and they over baked - then they were rubbery.

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  16. I have followed Alton's method exactly and had excellent results. And I do find that baking instead of boiling leaves a creamier texture to the eggs. As far as the spots go... yes, I do get them but it's my understanding that they are normal.

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  17. This method works great, but beware of the occasional exploding egg. On our first attempt, I opened the door to check on them and one of the shells blew off the egg and scared the bejeezus out of me. I thought a gun had gone off.

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  18. I make eggs like this in a muffin pan all the time. All ovens cook differently. The above photo looks like they cooked them too long or a temp too high.

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