To Bake or Boil is the question of the day. I don’t know about you but we love to color Easter eggs and so every year around this time I boil a big ole pot of eggs for the occasion. Now, you can call me a crazy woman but boiling eggs is not my thing. I don’t really know what my problem is but I inevitably have cracked eggs, and eggs that won’t peel and all sorts of problems. I have tried a boat load of different methods… adding salt, vinegar, baking soda, boiling them for exactly six minutes, boiling them for only one minute, soaking them in ice water after boiling, and many more methods and I just haven’t found the fool-proof method that I’m looking for.
On MANY Pinterest boards I have seen people making hard boiled eggs by baking. This sounds simple enough…it can’t really go wrong, right? So I thought I’d do an apple to apple or egg to egg comparison to see if baking will be my new preferred method of egg preparation. Or if I will stick with the not so trusty boiling.
So, I started with two eggs. I boiled one and baked the other and here are my results.
First, the boiled egg.
I started by putting it in a pot of cold water, making sure it was covered by at least an inch of water.
I let the water heat to the point of boiling. It boiled for one minute when I covered the pot and removed it from the heat.
It sat in the covered pan for 17 minutes.
Then I placed it in a bowl of cold water for 15 minutes.
When I took the egg out of the cold water it was in perfect shape, no cracks, blemishes, or issues.
Then I peeled the egg. The peeling process is never easy for me. I was hoping that the 15 minutes in cold water would help.
As you can see, the egg white still suffered harm. It was not a perfect peel.
But the egg was just as yummy as ever.
The instructions that I used for the boiling method are here.
Then I baked an egg in a muffin tin at 350 degrees (I’ve read that 325 is the recommended temperature but my oven’s temperature is off so I went with 350) for 30 minutes.
After it came out of the oven, it had a few brown spots on it.
Then I placed the egg in a bowl of ice water for 10 minutes to cool.
The brown spots on the shell faded while they were in the water, but were still visible.
When I peeled the shell from the egg, it came off flawlessly.
But, the egg white had two brown spots on it.
Now, it could have just been my imagination but this baked egg seemed to have a creamier, smooth taste to it. I enjoyed it very much.
The instructions that I used for this baking method are here.
So those are my findings. When I make eggs for deviled eggs I will probably still boil them on the stove. I don’t like the brown spots that baking leaves on the egg white. But, we are coloring eggs tonight and so I did go ahead and “hard boil” my eggs in the oven. I figured my chances of them coming out cracked were less in the oven.
I was right. Not one of my 25 eggs cracked in the baking process.