2

votes

Have you tried hard boiled eggs baked in the oven instead of boiled?

Answered on August 19, 2014
Created March 16, 2012 at 7:41 AM

Have you tried hard boiled eggs baked in the oven instead of boiled?

http://greetingsfromtheasylum.blogspot.com/2011/05/got-eggs.html

1a98a40ba8ffdc5aa28d1324d01c6c9f

(20378)

on March 16, 2012
at 06:19 PM

Steamed eggs look great!

0382fa263de4c83328dc34a56e25437f

(4228)

on March 16, 2012
at 06:18 PM

I have an egg cooker for my hard (or soft) boiled eggs -- it's fast, I get consistent results and it doesn't heat up my kitchen. But I also do soft-baked egg dishes, like fisherman's eggs.

1a98a40ba8ffdc5aa28d1324d01c6c9f

(20378)

on March 16, 2012
at 06:16 PM

Good Point Dave!!!

32f5749fa6cf7adbeb0b0b031ba82b46

(41767)

on March 16, 2012
at 03:10 PM

Boiling works for me, and is faster. And in the summer, who wants to fire up the oven for hard-boiled eggs?

7e1433afbb06c318c4d90860d493c49d

(5959)

on March 16, 2012
at 02:12 PM

I turn the heat off when I hear the pot boiling, which is, I suppose, a rolling boil.

1ec4e7ca085b7f8d5821529653e1e35a

(5516)

on March 16, 2012
at 01:34 PM

How are you determining the boil point where you take them off the burner? Is it a rolling boil?

A968087cc1dd66d480749c02e4619ef4

(20436)

on March 16, 2012
at 12:43 PM

Those would be hard not-boiled eggs.

A968087cc1dd66d480749c02e4619ef4

(20436)

on March 16, 2012
at 12:43 PM

Wouldn't they be hard-baked then?

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7 Answers

8
7e1433afbb06c318c4d90860d493c49d

(5959)

on March 16, 2012
at 11:29 AM

It wouldn't even occur to me to do hard boiled eggs in an oven because it's so ridiculously easy to make perfect hard boiled eggs in boiling water. Put eggs in pan, cover with water, put lid on pan, bring pan to a boil and then immediately shut the stove off (if electric stove, move pan off hot burner). Let pan sit for 10 minutes. Voila! Perfect hard boiled eggs.

The key to great hard boiled eggs is to NOT boil them. Continuously boiling eggs is what makes the whites rubbery and the yolks turn green.

1ec4e7ca085b7f8d5821529653e1e35a

(5516)

on March 16, 2012
at 01:34 PM

How are you determining the boil point where you take them off the burner? Is it a rolling boil?

0382fa263de4c83328dc34a56e25437f

(4228)

on March 16, 2012
at 06:18 PM

I have an egg cooker for my hard (or soft) boiled eggs -- it's fast, I get consistent results and it doesn't heat up my kitchen. But I also do soft-baked egg dishes, like fisherman's eggs.

7e1433afbb06c318c4d90860d493c49d

(5959)

on March 16, 2012
at 02:12 PM

I turn the heat off when I hear the pot boiling, which is, I suppose, a rolling boil.

A968087cc1dd66d480749c02e4619ef4

(20436)

on March 16, 2012
at 12:43 PM

Those would be hard not-boiled eggs.

32f5749fa6cf7adbeb0b0b031ba82b46

(41767)

on March 16, 2012
at 03:10 PM

Boiling works for me, and is faster. And in the summer, who wants to fire up the oven for hard-boiled eggs?

3
D5dff6376e17373751ccf4a10aaa0b34

(274)

on March 16, 2012
at 03:15 PM

I think it would be much more energy use to do this in an oven because you are using convection of heat though the air, vs conducting heat into water and using convection of water (which is much more efficient at transferring energy). Also, it will likely take a lot longer (as the recipe indicates). I prefer to cook with conduction and liquid immersion in general because the use of energy is a lot more efficient.

3
Medium avatar

(2923)

on March 16, 2012
at 02:59 PM

As Alex pointed out, getting perfect hard-boiled eggs on the stove is so easy and takes half the time.

If you want to bake your eggs, the classic technique is shirred eggs: add butter and heavy cream to a ramekin, break in an egg, season with salt, pepper, bake at 375 for about 12 minutes.

2
7e36094a0f7a2fbad24290225405220b

(2064)

on March 16, 2012
at 08:53 AM

That looks like a great idea. You could put a few eggs in the oven when you are cooking something else. I'll give it a go.

1
Ef9f83cb4e1826261a44c173f733789e

on March 16, 2012
at 01:42 PM

I'm going to try this. I currently use Alton's steamed egg method, which I love. What I love about Alton is that he improves on his own processes. He's a true scientist in the kitchen.

1a98a40ba8ffdc5aa28d1324d01c6c9f

(20378)

on March 16, 2012
at 06:19 PM

Steamed eggs look great!

1
07ca188c8dac3a17f629dd87198d2098

(7970)

on March 16, 2012
at 01:19 PM

I've only done this when I needed to have more eggs "hard boiled" than would fit comfortably in a pan, like for Easter (kids, you know). They came out OK, but left a bit of a mess in my oven and also left "grill marks" on the shells - which wasn't so great for subsequent egg coloring.

1
E3267155f6962f293583fc6a0b98793e

(1085)

on March 16, 2012
at 11:35 AM

Yes! I did try it and it worked really well. My brother tried it but his didn't get hard cooked. Maybe his oven wasn't accurate. It is about 40 years old. Mine come out perfect!

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