baked, not ... boiled?

Until we got really into the whole 30, the last thing in the world I wanted to eat was a hard-boiled egg. Sure - they had their place in potato salad, or as egg salad sandwiches, but on their own? BLURGH. No thanks. 

The Whole 30 requires a bit of a different approach to protein though, especially since we don't eat a lot of meat at all. So, eggs it was. We started with scrambled and fried and over easy and poached, and then, well...we had to move on to something more portable + lunchtime salad friendly (especially this time around since I'm not making my lunch in my own kitchen any more). So, boiled eggs it was! Except, boiled eggs suck. The "rules" are vague, the process is annoying, and the results? Unreliable at best. Also, boiled eggs smell terrible. Let's be serious.

My saving grace? Learning that you can BAKE eggs to "hardboil" them. Amazing! And it could not possibly be easier. Now you'll find me eating these eggs in many different ways. My favourite? Pelled + split in half, topped with maldon sea salt flakes and a generous dash of furukake seasoning. DELICIOUS!

Baked Eggs

What you'll need: 

  • A dozen eggs (or however many you want)
  • A mini muffin tin (with enough spots for all of your eggs) - silicon is best
  • An oven

Preheat your oven to 325 degrees F (if your oven runs cool, you'll want to aim for somewhere between 325 and 350). 

When it's ready, put your eggs into the mini muffin tray and slide them on into your oven. If you use a silicon tray, it's helpful to set the tray inside a sheet pan or something similar, for some stability.

Set the timer for 30 minutes. Come back then. 

At the 30 minute mark, take the eggs out of the oven and put them into a bath of ice cold water. Leave them there about 15 minutes until they're cool to the touch and voila! Perfect eggs. Bonus: they are also easy to peel. Ridiculously easy.