How to 'Bake' Hard-Boiled Eggs

Peachtree Corners cooks, here's a way to take the worry out of boiling eggs for Easter - bake them instead. Use a muffin tin and place an egg (still in its shell) in each compartment. Here is the directions from a recipe inspired by Alton Brown

Ingredients

• 1 dozen eggs
• 1 12-count standard muffin pan

Instructions

1. Preheat oven to 325. Place 1 dozen eggs in muffin pan. Bake 25-30 minutes (mine took 25, this will depend on your oven). Place eggs in a cold water bath until cool. Peel (skip this step of you are dying the eggs)

Notes

Some brown spots may appear on shells and whites from baking. The shells will wash off easily in the water bath. Any brown spots on the whites will remain.

I peeled my egg (pictured) straight from the water bath. Peeling results may vary after coloring or refrigeration.

*The fresher the eggs are the more difficult they are to peel no matter what cooking method you use. If your eggs are quite fresh, I recommend hard boiling them in water with 1/2t of baking soda for easier peeling.

Source: Alaska From Scratch