Baked Eggs?

[Clipper]

I just saw a hack for cooking hard eggs for egg salad or whatever without boiling them in water. They showed a person that put them in a muffin pan and did a dozen eggs at a time. The eggs were then shocked immediately in ice water to cool and facilitate easier peeling. 30 minutes at 325 degrees no matter if you do one egg or a dozen.

Has anyone ever done hard cooked eggs in the oven. I love egg salad, deviled eggs, and pickled eggs, but hate it when they are hard to peel. I may try this recipe at some point. I anyone has tried it or does try it, please post your opinion and how the eggs came out compared to boiled eggs.

www.justapinch.com/recipes/breakfast/egg-breakfast/oven-baked-hard-cooked-eggs.html

[kit]

I've never done eggs in the oven, but as far as ease of peeling, there are 2 simple things that make peeling a 'piece of cake'.

1. Add baking soda to the water you boil them in... about half a teaspoon of baking soda per quart. The soda leeches into the shell and helps the membrane separate from the albumen (white). I get the water boiling first, then gently lower the eggs into it with a spoon. When they're done I shock them in cold water until they cool.

2. When ready to peel, crack the shell but don't try to remove it yet. Place it in cold water for about 5 minutes. This allows water to seep in and help loosen the bond that holds the membrane tight to the white. Remove the egg and the shell should come off easily.

In my experience, putting the egg in cold water and bringing both to a boil at the same time makes the egg very difficult to peel later. If the water is boiling first, the egg is shocked when immersed and the membrane adheres tighter to the shell and not the albumen, making it much easier to peel.

[Clipper]

That makes perfect sense Kit. I think Kathy puts the eggs in the water and then puts it on the stove. If I am not mistaken she brings the water up to a boil and then shuts off the heat and lets them stand for period of time to further cook before cooling them in cold water. I will tell her about this method.

She quite often has a hard time peeling them and therefore is hesitant to cook the eggs for pickling or deviled eggs. She does make egg salad because she says the eggs don't have to be cosmetically perfect, smooth and shiny after peeling. I have never had any luck preparing a hard cooked egg that could be peeled neatly, so I simply ask her to cook them for me. When I actually make the egg salad I use poached eggs, poached until hard in an stove top egg poaching pan with the little cups that hold the eggs.

[Deleted]

There are many dishes that utilizes baked eggs to simple to sublime. Here is a great one to suit your fancy and tease your taste buds and delight any friends.





Tuscan Baked Eggs with Tomatoes, Red Onion, Garlic, Parmesan, and Herbs


Ingredients:


1 T extra-virgin olive oil

1/4 cup chopped red onion

1 tsp. finely minced garlic

1 can (14.5 oz.) diced tomatoes (I recommend good-quality organic tomatoes for this recipe.

1 T chopped fresh thyme leaves (other herbs such as oregano or basil could be used, but I would not use dried thyme)

4 eggs

2 T freshly grated parmesan cheese (or more)

1 T chopped fresh chives (optional, but the chives were great in this)



(Recipe Note: Because I wanted to use my individual casserole dish, I cooked the assembled dish for a few minutes in a toaster oven, then added the cheese and put it under the broiler. If you don’t care about making individual servings, you could partially cook the eggs in a broiler-proof saute pan with the tomatoes, then put that pan under the broiler. I’ll give instructions for both those options.)

Instructions:

Heat olive oil in saute pan over medium heat, then add red onion and saute 2-3 minutes, until the onion is starting to get soft but not browned. (Use a broiler-proof saute pan if you’d like to cook this entirely in one dish.)



Add minced garlic, cook about 1 minute, then add canned tomatoes and chopped thyme. Simmer the tomato mixture until it thickens slightly, stirring a few times. This will take about 6-8 minutes.



While tomatoes cook, preheat toaster oven to 450F (if you’re planning to cook individual servings) and pre-heat broiler (for individual casseroles or to cook in one pan.)



When tomatoes are slightly thickened, remove about 1/3-1/2 of the tomatoes to a bowl. Spread the rest of tomatoes around the bottom of the saute pan or in two individual casserole dishes. Carefully break two eggs into each casserole dish (for individual servings) or four eggs into saute pan (to cook in one pan.) Spoon the rest of the tomato mixture carefully over and around the white part of the eggs, leaving the yolks showing. (It will not completely cover the whites.)



If you’re cooking in the pan, cover the saute pan and let eggs cook in the tomatoes for about 3 minutes. If you’re cooking in individual casseroles, put casserole into toaster oven for about 5-7 minutes. (Whichever cooking method you’re using, the egg white should be turning opaque but the yolk should still be runny when you add the parmesan cheese and broil.) When eggs are partly done, sprinkle on parmesan cheese and put pan or individual dishes under the broiler for 1-2 minutes, until cheese melts and the top of eggs look like they’re barely starting to cook.



Serve hot, either as is or with toast for dipping into egg.


(Makes 2 generous servings, or could be 4 servings as part of a brunch with other dishes,

[kit]

Here's how I boil eggs...

In a heavy saucepan bring the water (about an inch deeper than the eggs will be) to a boil and add the baking soda.
Gently lower the eggs into the boiling water with a spoon so as not to crack the shell.
Let them boil for a minute then cover, shut the heat off and let them sit for 17 or 18 minutes*.
Remove with a slotted spoon and plunge into cold water* and let them sit until cool. Refrigerate.

To peel them for use, crack the shell and put them in cold water for 5 minutes. Remove then peel. (no kidding, one time the shell came off in 2 pieces)

*More or less time depending on how firm you want the yolk.
*The cold water plunge helps to eliminate the green coating around the yolk.

[Clipper]

The Tuscan eggs sounds as though it would be quite tasty, but the photos look like something that got dumped out the back door of an abortion clinic, lol. The combination of tomatoes and runny eggs simply can't be made to look appetizing.

Many delicious dishes are not very pleasing to the eye, but are quite pleasing to the palate.