Hard boiling eggs sounds so simple, right? Yet so many of us struggle with getting the eggs done just perfectly. Sometimes they are not quite done enough, and sometimes they are over done and rubbery!Below you will find two different methods for hard boiling eggs using both the stove top method and the oven method.
Both can end with beautiful eggs ready to be eaten any day or dyed for Easter!
The Stove Top Method:
- Place the eggs in a pan just big enough to hold them in a single layer.
- Cover them with cold water (about an inch or o above them) and bring them to a rolling boil using medium heat.
- Cook eggs one minute, then remove them from the heat. When the water has cooled enough that you can actually put your hand in the water (about 20 minutes) – the eggs will be perfectly done.
(Its important that you start the eggs in cold water in this method, as it helps prevent cracking. Eggs are good up to one week in the refrigerator)
The Oven Method:
- Put eggs in a muffin tin (metal or injection mold). You don’t need to put any water in the tins. Just put the eggs in there.
- Put your pan in the oven and bake at 350 degrees for 30 minutes.
- Remove and put the eggs in a large bowl of ice water for at least 10 minutes.
(The only tricky part about this method is that the cooking time will vary from oven to oven. So, if your oven runs hot, you may need to cook them at 325. However, for my oven, if I cook them at 325 for 30 minutes, they don’t cook all the way. So I cook mine for 30-32 minutes at 350 degrees. This version may take a couple test batches, but after some trial and error, this method is Awesome. Easy and they cook perfectly! Eggs good in the refrigerator for up to one week)
I’d love to know which Hard Boiled Eggs method you use? One of the above – or something different? Tell me about it!
Ps. Looking for more Egg fun Check out this egg experiment that shows the importance of brushing teeth!