Great for making a lot of hard-boiled eggs for Easter or a party, but also great for just everyday hard-boiled eggs since they turn out creamier.
Step 2: Place the eggs parallel to the racks (extra-large eggs work better since they stay on a little safer). Or another possibility is placing them in cupcake pan.
Step 3: Put a baking sheet on the bottom rack in the oven in case one breaks. Then you’ll have some ‘fried eggs’ on your hands. But better than all over the bottom of the oven.
Step 4: Bake at 325 for 30 minutes.
Step 5: When they are done, remove them and place in a bowl of ice water. Just be careful, they will be hot…
Step 6: Peel the eggs as soon as they are cool enough for you to handle. Then put them back into the bowl of ice water to chill. If you aren’t going to be eating the eggs right away I wouldn’t recommend pealing them until you’re ready. Helps stay fresher longer.
And tadda! This method is a lifesaver for me, I can never seem to cook them to the perfection. This way isn’t to runny, or overcooked. Makes me so happy.
