Does it say anything about poking a hole? I know in the automatic egg cooker, I have to do that.

This was going around on face book at Easter. My niece tried it. It worked and she liked it. She thought they were easier to peel. I have not tried it myself.

Tami

I've heard of that a long time ago, then completely forgot about it.
I never think of wanting hard-boiled eggs, when the oven is already on.

I live in the deep south and try to not use my oven because it heats up the kitchen, I still do my eggs on the stove. If I still live in NE OH, I'd try this during the brutal winters when I'd do all kinds of baking to keep the oven running. Sigh

Just as easy to do hard boiled egg on the stove top. Just my opinion. Bring eggs to a boil for about 15 minutes and then place in bowl of ice water. Perfect eggs every time, easy to peel.
Mary

Well, but if you're going to have the oven on ANYWAY...might as well cook eggs

I would think that the egg shells would smell, no?

I've done my eggs the same way for many years : use cool water to cover the eggs in sauce pan, bring gently to a rolling boil, remove from heat and cover, at least twelve minutes and no more than fifteen. Easy to peel under cold water.

Seems wasteful to use the oven. Right off the bat, I can't think of anything else for which I might be using a 325ð oven.

Has anyone steamed eggs? I want to try that but keep forgetting.

I do as rhizo does. The oven method might be better if you're cooking a large batch of eggs. I can see putting a dozen eggs in a muffin tin for devilled eggs for instance.
I wouldn't do it for 4 or 5 for our egg salads

That would come in especially well if I was making potato salad (I like boiled eggs in mine). Then, it would be less steamy in the kitchen, just the potatoes boiling. Cool. Thanks for passing it along.

I like boiling them....just put some salt in the water so they peel easily. It's quicker too. My pet peeve is eggs boiled so long the yolks turn greenish. I don't eat eggs by themselves and it is very unappetizing anyway to see them that have that green tinge to them.

I have switched over to steaming eggs. I use a couple of large pots with their own steamer baskets, and inch or two of water. I think it is 20 minutes from when the water starts boiling until they are done.

There is less breakage, since the eggs aren't rolling around in the water, and less of a problem if there is breakage, and the eggs seem to be much easier to peel.

I made 4 dozen deviled eggs for our Halloween party by this method and had none that had the usual problem of parts of the white peeling off with the shell. It took about 10 secs per egg to peel them.

Deviling them took a little longer :-)

awwww, what a great job Bob!!!!

I use the cool water method like someone else does. Totally freaked my mom out the first time I did it when she was around. She just knew that boiling them for 2 minutes was not enough time to cook them...proved her wrong. And she started doing it that way too..

If I remember, may try one next time oven is on. Otherwise, no, not for just a few.

I never heard of using the oven in lieu of hard boiling eggs. It's on my to-do list for tomorrow.

I do my hard-boiled eggs on the stove. Put eggs in pot and cover with water. Bring to a boil. As soon as it's boiling, put the lid on and turn off the burner. Let stand 30 minutes, drain, cool and peel. Foolproof.

30 minutes? Do you get a gray layer?

I put my eggs in a pan and cover with tap water. I add a tablespoon or so of kosher salt.

Bring the pot to a boil, shut off the burner, cover for 10 minutes. After 10 minutes immediately rinse and place in an ice bath. Easy to peel (unless super fresh eggs) and no gray layer on the yolk.

Interesting how many different ways to "boil" eggs.

I seriously doubt they would be "tastier" by baking them in the oven.

I'm back to report - this is a GREAT way cook eggs. I did a 2 egg test using large brown eggs directly from the refrigerator. I took one out after 25 minutes and the second one at 30 minutes. I needed the full 30 minutes as the 25 minute one was a tiny bit undercooked. My oven runs cool.

I plunged the eggs into ice water. They were a breeze to unshell. Both eggs have a small brown mark where the egg touched the metal. I did some internet reading and there are ways to pad the eggs if this bothers you.

I have always cooked my eggs as Jannie described above. This is easier (for me) because you don't have to deal with boiling water and lift a heavy pot. If they are always this easy to peel, this way is a winner for me.

Thank you, lisa_fla !!!

And the taste test, Graywings?

Ever since I read about the "best way" to boil eggs, which was quite a while ago, I have done mine similar to some of the above posters.

Put the eggs in a sauce pan, size depending on how many eggs you are boiling. Cover with tap water. (I've never known about adding salt.) Bring to a rolling boil. Remove from stove, and put on a lid. Let stand for 16 minutes.

I then run cold water over them, still in the pan, and when cool enough to handle, I tap, and peel them.

Here is a question I've always wondered about, in the case of boiling eggs. Some here say let them stand X number of minutes, and others say xx number of minutes. I say 16 minutes. Can't all be right.

Never heard of the oven method, but if you are doing a large number, sounds good. If it works.

Sue

From roiling boil, 7-10 minutes is enough, when it's left on the burner. But taking them off of the stove and letting it sit? I'm interested to know too. I err on the 7 minute side myself. I'm not into green eggs. I think mom boils hers 12 minutes and they end up on the green side after refrigeration.

Crack the eggs before adding the cold water and they'll be even easier to peel.

Doing them on the stove seems easier. I did 18 jumbo eggs last night. Put them in frigid water covered, bring to a boil, turn off the burner and let them sit. I don't even time how long. I just get tongs and put them in the bowl. Always peel well and always perfect.

The oven ones tasted the same as the boiled ones. I thought they might be drier tasting or something, but they weren't.

I don't have a pot big enough to cook 18 eggs at one time. As I said before, no boiling water to watch, no pot to lift, and I was able to set the timer and walk away.

What surprises me is that I would have thought eggs would break open in the oven, but they don't.

I've been doing the one about bringing them to a boil, remove from heat, cover and let them set. Works very well. Even better are the steamed soft cooked eggs......About a half inch of water in the pan; when it comes to a boil, add the eggs, cover and time them 6 1/2 minutes. Immediately remove from heat and run cold water over them to stop the cooking. According to Cooks Illustrated magazine, one can do any amount of eggs with this plan. I've only done two as it is just for myself.

What is "Sears Outlet?" Is it a message board? Never heard of it.

Speaking of eggs, I was making several quiches this morning and from one dozen of eggs, four of them were double yolks.