delbius

Eggs. Hard-baked eggs.

Tonight, I discovered that by putting eggs on the middle rack of an oven, baking them at 325 degrees for 30 minutes, submerging them in ice water and, after they cool, peeling them under running water, you can successfully “hardboil” (hard-bake?) 24 eggs at once (or really, however many your oven can hold.

Awesome.

To recap:

• Put eggs on middle rack of unheated oven.
• Put baking sheet under eggs, because if one of them cracks, woe is you.
• Turn oven on to 325 degrees (bake).
• Allow 30 minutes to pass.
• Submerge eggs in ice water.
• Peel eggs under running water (this made it a lot easier to peel — they were stubborn at first).
• Be stoked it didn’t take you three pots of boiling water at eight eggs apiece to do the same thing.