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So this is a bit late for Easter 2013, but bookmark it or pin it and come back as you need! You can find the master list of all my recipes here, and you can find them all pinned here.
This isn’t so much a recipe as a technique, and I certainly didn’t come up with it myself, I just want to share the joy with all of you!
I used to hard boil eggs (put them in boiling water), then I learned to hard cook them (cover them with cold water, then bring to boil), then I learned you can bake them in the oven. Even easier. Because the other two ways were so hard. (I’m kidding) Really though, the reason I love this way is they always cook perfectly, and they peel much easier as well.
First, place your eggs in muffin tins. I used mini muffin tins, but the regular size will work just fine. If you remember early enough, let the eggs sit for about half an hour to come to room temp. Preheat the oven to 325 F. Slide the muffin tins into the oven and bake for half an hour (30 min.)
Remove the eggs and carefully (they sure are hot!) place them in ice water for 10 minutes to cool. There will be some brown spots, don’t worry. Most of them will wash off. None showed through our Easter egg dying.
I let mine dry off a bit before I put them back into the carton and back into the fridge.
There you have it, quick and easy! I can’t believe how much better they peel, too! *There may be a brown spot on a few of the eggs even after they are peeled, it is fine. This only happened with one of my batches, the rest were all white.
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