April 3, 2012

Tidbit Tuesday (hard boiled eggs)

Just in time for your Easter Celebration comes a very useful tidbit from Alton Brown! In his book I'm just Here for the FOOD  he shares how to hard boil eggs with NO water. Yes you read that correctly. I suppose we shouldn't call them hard BOILED then should we? He says that eggs can be hard cooked in the oven and that they turn out with a perfectly textured yolk every time.

I have to admit I was hesitant. I don't usually have problems making hard boiled eggs except on rare occasion and when there's a problem it's a BIG one. Something you should know about me is when I make a mistake it's not usually on a small scale. Back to the eggs... I put a lot of thought into this interesting way of hard cooking eggs. Since I've only had one thing on my mind lately. DEVILED EGGS!!! I thought it wouldn't hurt to try this method of hard cooking them.

Alton Brown says to place the eggs right on top of the oven racks and bake them. This sounded awfully precarious to me. So I chose to safely nestle my eggs inside a muffin tin to avoid any accidents. The other thing I always do after my eggs are cooked is place them in a large pot of ice water for 5 minutes. Then I drain the water and shake the eggs like crazy. This really helps with peeling those pesky shells off the eggs, try it and see for yourself.

As far as I can tell everything went successfully. It was kinda nice not to have to worry about boiling water. The eggs were no easier or harder to peel than usual. I did find it fascinating that the eggs developed little brown spots throughout the process that even stayed after they were peeled. I have no clue why but I thought they were interesting and kinda pretty.

Have you tried this method of cooking eggs before? I think I might continue it in the future. You'll have to stay tuned to find out what happened when I cut them open. Were the yolks any different? I'm going to be sharing in the near future my FAVORITE, as of right now, recipe for deviled eggs. I hope you'll come back to read about them, they are roll your eyes in the back of your head yummy.

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  1. Can you do this for dying the eggs or just if you want to use them for eating?

    1. They would be great for dying too!

    2. So, they did work great for dying, but they were a little bit dry/hard on one end of most eggs. Did I do something wrong?

    3. Yay, I'm glad they worked for dying! I'm not sure why the eggs cooked that way I've never seen that happen before. The only thing I can think of is it might because you're at high altitude. When I cooked at high altitude strange things sometimes happened that I'd never seen before. I'm not sure how the recipe should be changed for high altitude... It seems like the temperature should be lowered or maybe the cooking time decreased a little. You might have to experiment. Let me know if you do it again and discover success :)

    4. Yeah, altitude was my best guess as the culprit, too. I'll let you know how it goes next time. :)

  2. THAT is so interesting!!! Hmmmm you HAVE to tell us what happened when you cut them open!! I'm dyin to know! I am so curious if they were just as good or better or worse :/

    fun sharing!!! who knew?


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