• COOKING HARD-BOILED EGGS IN THE OVEN

    Packed with essential vitamins and minerals like choline and Vitamin D, eggs will fill you up and improve your health. So it’s a great idea to make a batch of hard-boiled eggs to have on hand for easy snacks and protein-rich salad toppers during the week. Not to mention, they’re also delicious, especially as a hearty omelet or in a lightened-up egg salad recipe. (But, do you have food sensitivity?

    While you’re probably used to hard-boiling eggs in a pot, you can also make hard-boiled eggs in the oven. Pretty cool, right? Here’s your quick guide to making hard-boiled eggs in the oven and why you should give it a go. (What else you can cook in the oven? Healthy chips, of course!).

     

     

    Why you should skip the stove

    Let’s cut to the chase: Making hard-boiled eggs in the oven isn’t more or less healthy than doing it on the stove. “There’s no difference in the health aspect since an egg is an egg and you aren’t adding anything to it,” says registered dietitian and nutritionist Lauren Harris-Pincus, author of The Protein-Packed Breakfast Club.

    However, making hard-boiled eggs in the oven saves you some peel time and aggravation, since baking the eggs makes them easier to crack and peel, says Harris-Pincus. It’s not faster than cooking on the stove, though, so it won’t save you total cook time. (Related: How to have your potatoes the healthy way?).

    You also save a bit of water, if that’s something you’re concerned about, adds registered nutritionist Maggie Moon, author of The MIND Diet. Not to mention, “it could be a more convenient method if you’re making a big batch of eggs.” So if you normally have to boil two rounds of eggs or dig out a giant pan to make enough for the whole week, this is an easier way to prep.

    Pro tip: Go for eggs that aren’t super fresh. “Eggs that are a little older develop a larger air bubble inside, which will make them even easier to peel,” says Harris-Pincus.

     

    How to make hard-boiled eggs in the oven

    1. Preheat the oven to 175°C.
    2. Place the desired number of eggs in a muffin tin with one egg in each muffin cup. (Don’t add cooking spray or anything else to the cups.)
    3. Bake for 23 to 25 minutes.
    4. Transfer the eggs to an ice water bath and let them cool there for about 10 minutes.
    5. Then crack and peel. (It shouldn’t be a struggle to peel at this point.)

    Note: There will likely be a brown spot on the egg where it was touching the muffin tin, but it shouldn’t affect the taste of the egg.

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