How to Make ‘Hard Cooked’ Eggs Without Any Water
If you're going to dye eggs with your tiny people, bless you. And high-fives. And much respect. This mama will be depriving her child of the joy (or lack thereof) of egg dying again this year. I simply can't bring myself to do it.
Easter is only days away and if you're a braver soul than I am and will be hard cooking eggs for the kiddos to dye before you hop around the yard, hiding them in places they won't be found until they're nice and ripe in the summer, you might find this method to be easier than the traditional boil-in-water method.
My husband might disagree with me, but I pride myself on knowing how to cook. I mean, most of the stuff I make is a mish-mash of whatever is left in the pantry and freezer and most of the time it turns out tasty. However, there's one thing that I fail at every time I try and that's making a decent hard-cooked egg. I mean, I even tried Martha Stewart's "Foolproof Hard-Cooked Eggs" recipe. That was a disaster. I literally fail every time I try to hard boil eggs. I'm also the woman who failed to successfully make hard-cooked eggs in the Instant Pot and apparently that's quite the feat because everyone except me has mastered the InstantPot method.
When I ran across a recipe for hard-cooked eggs by Alton Brown that didn't involve boiling eggs in water, but rather baking them in the oven, I knew I had to give a try. I mean, what's the worst that could happen? I'd end up with a hard-cooked egg fail and it's not like I haven't experienced that a few dozen times.
All you need to make this recipe is eggs, a muffin tin, and ice cold water. How many eggs you cook is entirely up to you. Alton Brown mentions in his recipe for these eggs that he finds them a little hard to peel. Be sure to watch my video at the end to see how I quickly and easily peel eggs!
Preheat your oven to 320 degrees and place your eggs in a muffin tin. Once your oven has preheated, pop your egg filled muffin tin(s) in and cook for 30 minutes.
While your eggs are cooking, fill up a big bowl with ice water. Or your sink. Oh, and here's a little tip if you've got a plug for your sink that doesn't hold the water in. Make sure that your sink is completely dry, put the plug into the drain and then place Glad Press and Seal over the plug before filling with water. Doing it this way, I've never had a problem with water slowly going down the drain.
I also laid out some paper towels while the eggs were cooking so I'd have a place to peel them and clean up would be a cinch because I could just scoop up the shells in paper towels and toss. I also pulled out a baggie to put the eggs in after they'd been cooled and peeled.
After the eggs have cooked for 30 minutes at 320 degrees, take them out of the tin(s) and plunge them immediately into the ice water you've prepared. Let them hang out in the water for 10 minutes.
After the eggs have enjoyed a nice ice bath for 10 minutes, lay them out on a paper towel to soak up any water hanging out on the shells and pat them dry.
The only thing left to do is to peel the eggs and then either store them for later (I love to grab one on my way out the door in the morning for a quick and healthy on the go breakfast) or use them in your favorite hard boiled egg recipe. Or you know, do that messy Easter egg dying thing that a lot of people seem to genuinely enjoy doing.
If you struggle to peel hard boiled eggs, this is how I do it and it works every time.