But it only takes 10 minutes on the stove top.... LOL~

Glad to hear the results though! :)

I am going to try it with one egg in the Breville SMALL toaster oven. I emphasized the small due to the heating elements being closer to the food than with the regular size Breville - and of course the big oven. I would have preferred the larger size, but no room. Of course boiling is faster, but when I already have the toaster oven on, it would make sense. In Canada eggs are expensive (anything dairy is) so might as well get the most bang for my buck.

DH tried making them, but he burnt them! Burnt hard boiled eggs do not taste good, have not eaten and egg since.

that's just way too long to have to worry about some boiled eggs...I pop mine in a pot when I am cooking something else and don't worry about it..when they come to a boil, put the lid on and turn them down or turn them off completely....Even if I get the "dreaded" green who cares...

The greenish color around the yolk of hard-cooked eggs is a natural result of sulfur and iron reacting at the surface of the yolk. It may occur when eggs are cooked too long or at too high of temperature, or when there is a high amount of iron in the cooking water. Although the color may be unappealing, the eggs are still wholesome and nutritious and their flavor is unaffected. Greenish yolks can best be avoided by using the proper cooking time and temperature (avoid intense boiling), and by rapidly cooling the cooked eggs.

I put 2 eggs in their shells in the Breville toaster oven on Friday night - along with my husband's dinner. They were fine - couldn't really tell the difference. So if there is room in the oven and it is in use - this is how I will cook the eggs.

I fixed six eggs this morning in my toaster oven. They were nice but sure did not peel well at all. I don't think I will mess with doing it that way again. These are okay to chop up into something though :)

Sue

Marilyn_Sue. I didn't peel the eggs that I cooked in the toaster oven - that might well be a contributing factor to those wanting to cook them in a toaster oven. I can't have the yolks (yet I also can't have the pasteurized egg whites sold in the cartons) so I scoop out the cooked yolks (I know - such a waste) - but what can you do. Despite having perfect blood pressure and cholesterol, I do have bile gall stones - but have never had an attack. I am now obsessed with them since nothing will be done about them unless I have an attack. I wish I had never had the "other" test that revealed them. Dairy is expensive in Canada - and of course I buy organic eggs - have to watch out for the added Omega 3 - but at least 2 or 3 at a time is still a cheaper source of protein, considering the price of meat in Canada. Next time I cook them in the toaster oven I will try and peel one. One thing I did notice though is making sure I get them out on time - otherwise they can be a bit tough.

*** Do you put any water in the muffin pan or just set the eggs in there? ****
Need to know soon. Thanks.

I did not put any water in mine. Didn't know that was the way to bake them.

Sue

No water, just set the eggs in them. I think the muffin tins assure that there will be even heat around each egg. This way, they don't touch each other at all.

I made a dozen of them today. The yolk turned out perfectly but I didn't think the whites were as tender as they are when you boil them. I probably won't do them again this way. Also, I didn't think they peeled as easily as they do when you bring them to a boil , turn off heat and let them sit for 15 min.