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How to Hard Boil Eggs
on the Stove or in the Oven ❤️
➤ by Oma Gerhild Fulson
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How to hard boil eggs may seem an easy thing for most. But if you've never done it before, then what? I've two ways to do this. Both work well to make sure the eggs are properly cooked, not tough, and without that greenish/black ring around the yolk.
It really is easy to get perfectly cooked hard boiled eggs every time. The interesting thing is that neither of these methods involve boiling the actual eggs!
The first way is to bring them to boiling point and then let them sit, covered, in the pot, with the heat turned off. That's one way how to hard boil the eggs.
The second way is to bake them. That's right. Bake them. No, they don't explode. (That was my first concern.)
Need a recipe for those hard-boiled eggs? Try German Egg Salad or my Potato Salad. Or, how about serving them with Mustard Sauce -- so very, very German!
Use your hard-boiled eggs in a variety of recipes. Above, they are placed inside a meatloaf, before the meatloaf is placed in the oven.
Egg salad! Yummy German recipe for this ... check how it's different than what you're used to.
Oma says,
Putting the eggs into an ice bath immediately after the cooking process, stops the cooking immediately. This helps assure that no green/gray ring forms around the yolk.
1. How to Hard Boil Eggs on the Stove ❤️
Instructions:
- Put raw eggs into a pot - single layer.
- Cover with cold water until water is at least 1 inch above eggs. Add 1 - 2 tbsp salt or vinegar.
- Bring to boil. Cover with lid. Remove from heat. Let stand 15 minutes for medium eggs, 17 minutes for large eggs, 20 minutes for extra large eggs.
-
Drain and put into ice water immediately (to help loosen shell for peeling).
Either use immediately or refrigerate until needed.
- I often cook about a dozen eggs in my large pot. That way I have lots for egg salad or sliced eggs for a variety of uses. Hard boiled eggs also make a great, healthy snack.
2. How to Hard "Boil" Eggs in the Oven ❤️
Instructions:
- Preheat oven to 325°F.
- Place eggs into muffin tin so that they are resting on their sides.
- Bake eggs for 30 minutes.
- Remove immediately into an ice water bath.
- Either use or refrigerate until needed. Keeps several days in fridge.
Hints:
- Make sure your eggs are stored with their large ends up, so that the yolk is in the middle of the egg. In the picture above, you will see the yolks are on one side, because I wasn't careful when I placed the eggs into the egg container in the fridge.
- Hard "cooking" the eggs in the oven is great when you already have the oven heated from some other baking that you have done.
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