Egg-Boil Challenge

Have you ever wondered the perfect way to hard boil an egg? I have. With Easter right around the corner, and my 4 year old Joy dying to dye eggs, I needed to find the best way.  I had seen some time ago that you could actually not boil a hard-boiled egg and get the same result by placing it in the oven. So I wanted to try this out. I Google searched for the answer. Lots of results. But one thing my dear old husband always says is to look for the most reviews and the highest stars. That led me to two recipes.

tumblr_m9krxf96GN1qdei8m-2

A. First was the traditional Martha Stewart standard egg boiling. Link below.

  1. Lay eggs in pot, single layer.
  2. Cover with 1 – inch of water.
  3. Bring to a rolling boil uncovered.
  4. Cover, remove from heat and let stand 12 minutes.
  5. Remove to a bowl of cold ice water to prevent further cooking.

Apparently letting them stand in the hot water allows them to slow cook. Which in turn prevents the yolks from turning grayish/green. (Which was always my problem).

http://www.marthastewart.com/354061/perfect-hard-boiled-eggs

B. The second method was to place the eggs in the oven. Link below.

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Place 1 egg in each hold of a cupcake pan to prevent rolling around
  3. Cook for 30 minutes.
  4. Immediately remove to a bowl of ice water for 10 minutes. (see reason above)

This was apparently supposed to make the shells extremely easy to peel.

http://www.familyfreshmeals.com/2012/11/how-to-make-perfect-hard-boiled-eggs-in-the-oven.html

Conclusions:

With the Martha method (A) it seemed to do what it claimed. The yolks came out a beautiful sunny yellow color. Required less cooking time, but more hands on attention; because you must remove from the heat as soon as a boil happens. And nothing is more boring that watching/waiting for water to boil.

With the oven method (B) I was amazed to see that the shells did seem to slide off in one easy piece. There was a bit of browning on the shell. But honestly that could be because I hadn’t completely gotten all the oils out of it from making cupcakes the other day. And also the yolks were a beautiful color.

So in my opinion, I didn’t see a great difference between the two methods. Both had beautiful yolks, both shells seemed to come of easily. Though the oven baked was slightly less tricky. The taste between the two was comparable also. So it comes down to the matter of time. If you are in a pinch and need them down quicker, opt for Option A. But if you are busy playing with your kids and can’t wait and watch your water boil, go with Option B. I personally like to be able to put something in, set a timer and walk away.

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One thought on “Egg-Boil Challenge

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  1. I’ve also noticed shells slip off easily on boiled eggs tgat have been in fridge a week or so. But that requires lots of forethought. Or forgetfulness… 🙂

    Liked by 1 person

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