Thursday, April 18, 2013

{Did I Pin a Win?} Baked vs. Boiled Hard-Boiled Eggs

It's time for another Pin a Win post! I love doing these because as someone who is still actively pinning stuff and wondering if it really works, I do wish sometimes I could get honest feedback about whether an idea is really great before I take the time and energy to tackle it. Hopefully y'all can trust my words and pictures enough to try these ideas for yourself if you want.

So, this post refers to the gazillion eggs I needed hard-boiled for Easter, both to dye for fun and for 2 family get-togethers worth of deviled eggs (my specialty). I had seen lots of people posting this revolutionary baking method for cooking eggs, and I was skeptical, but knew I had to try it for as much as I need large batches of eggs sometimes.

My Pinspiration:

And here's how it went:

To really test this new idea out, I used fresh eggs for the baked version, and week-old eggs for the boiled version, because if you've boiled and peeled many eggs, you may know that older eggs peel easier than fresh eggs.

I boiled a dozen with my no-fail egg timer and followed these directions for 16 baked eggs:

Place eggs on mini muffin tin holes.
Bake at 325 for 30 minutes.
Place in ice water for 10 minutes.

Two egg-cooking methods, both alike in dignity; in fair kitchen where we lay our scene...

Cooked eggs. Both methods took 30 minutes. No cracked shells from either method.
The baked ones did develop spots on the shells.

Ice bath for each batch.

The spots washed off easily in the ice water.
Then came time for peeling. The baked version actually peeled quite a bit more easily than the boiled version. I think even my husband could have done it without growing frustrated! :-)

Here's the baked version peeled. You can see two tiny brown spots where the shell was touching the pan.
Not a deal-breaker for me.

And here's the boiled version peeled and cut open. You can kind of see how the yolk seems a little dryer, it didn't cut as smoothly. Still, both eggs are similar enough in appearance and texture.

 A closer comparison of the two versions sliced open - baked on top, boiled on bottom.
Neither is green or overly dry. Both yolks came relatively cleanly out of the white.
At this point, I was still not convinced that the baked version was significantly better than the boiled version, but I did see the advantage for doing large batches as opposed to pulling out multiple pans for boiling. And I was surprised by the ease of the peeling, especially for fresh eggs.

And then it was time to empty the yolks from the whites and smash them to get the deviled egg filling. If nothing else convinced me, this did! The baked yolks were perfectly smashable and crumbly, compared to the boiled yolks which can sometimes be just a bit rubbery and chunky. The baked yolk texture was fabulous and made for some truly delicious filling, of which I do not have a picture because they all get gobbled so quickly. ;-)

VERDICT: This pin was definitely a WIN! I have since used the baking method of hard-cooking eggs anytime I've needed more than a half dozen at a time, and I see it sticking around as my preferred method of "hard-boiling" eggs.

Have you tried this method? Are you more likely to give it a try now?


  1. I wonder about the economics of baking over boiling? I would have thought that heating the oven would have been much more expensive than boiling. When I hard boil eggs I put them in cold water, bring it up to the boil and then turn off the heat. 12 minutes later they are done. (Of course you may have the oven on for an additional reason too.) just wondering:)

  2. I also vote for the baked eggs, my hubby and I thought that baked ones had more smoother yolks! I will never boil eggs again!