Which leads me to today’s recipe. Baked in the oven? Yes please!
NOTE: This is the website that the pin led to. She is making an Alton Brown recipe, and she links to that. The main difference seems to be the amount of time to chill the eggs before peeling.
Well…….Eggs. I used Large Brown, because I wanted to be able to tell them from our already-boiled white ones.
Preheat the oven to 325. Put your rack(s) in the center of the oven. Put the eggs on the rack – the recipe says 2-6 dozen. Obviously, you can use however many you want and/or will fit in your oven. You can probably use 2 racks. You probably don’t want them to touch each other.
I just got these eggs from the store today, so they’re reasonably fresh. Although since they didn’t come from the farm like they do in all but the winter, I’m not sure exactly how old they are! The recipe says to use the freshest eggs possible; egg farmers would say to use ones that are older. The debate goes on….
RP Servings: Not totally applicable here! Eat however many eggs you want. 🙂
RATING: 4.5 stars
I originally thought 5 stars, when they were peeling so nicely, and only downgraded a half-star when they stopped cooperating. If the peel comes off easily when they’re warmer, which I’ll try next time, it would be a definite 5 stars. Flavor-wise they’re really good (although the “creamy” description in the recipe seems like a stretch). I love the bright yellow yolks, and I especially love that it was quick, easy, and not messy like boiling them.