While this is not a picturesque, drool-worthy recipe post, it may come in handy for egg-lovers and/or those of you who may be needing hard-cooked eggs for this Easter season (coloring, egg hunts, etc.). As for me and my husband’s family, we will be needing about a dozen for his side’s annual “picking eggs” event. If you’re not familiar with this game, the rule of the game is simple. One person grasps a hard-boiled egg in one hand and taps the end of another participant’s egg with his/her own egg – intending to break the other’s, without breaking his/her own. I was just introduced to this English tradition last spring; it’s also known as “egg fighting” and “egg knocking.” As the newbie, I was excited to be last year’s “egg picking” winner. Hopefully I’ll have another successful year with my newfound method for hard-cooking eggs.
Although boiling eggs in water on the stove isn’t difficult, using the oven is an even easier method that requires even less monitoring. I’m all about maximizing efficiency, so if I can put these in the oven and work on something else for 25 minutes, it’s a winner in my book. You may notice after peeling the eggs that some have a tiny brown spot or two; these do not affect the taste – merely cosmetic.
HARD-COOKED EGGS IN THE OVEN
Preheat your oven to 325 degrees Fahrenheit.
Place an uncooked egg in each of the spaces of a regular muffin tin, or as many as needed.
Bake for 25-28 minutes.
Place cooked eggs in an ice water bath to cool completely.
Peel eggs for eating, or prepare them in whatever fashion that suits your needs.
I use brown, organic eggs straight out of the refrigerator and cook them for precisely 27 minutes. If you get a grey outer ring around the yolk of your eggs, cut back on the cooking duration next time, as this indicates over-doneness. When in doubt if the eggs are cooked throughly, you can test one by spinning it on your counter; if the egg wobbles, it’s still undercooked. If it spins, you know it’s done.
Those of you preparing loads of dyed and decorated eggs (or lovely little deviled eggs) in the coming week may find this method particularly useful. Le Creuset recently sent out an e-mail on dying eggs naturally with ingredients such as red cabbage and turmeric. We may experiment with some natural additives instead of using the popular coloring kits available during Easter.
As a child, I remember dying eggs in the kitchen with my mom and sister. Now, every time I smell vinegar, it makes me think of the numerous little cups filled with bright, pungent liquid, and the little wire egg holders used to lower them into the solutions. They’d usually emerge in bright colors for my sister, and pastel shades for me (the impatient one). Scent is such a powerful memory trigger.
I hope everyone has a productive, healthy week. As for us, we are still battling colds, and anxiously looking forward to actual spring weather.