Hard-boiled eggs are a great snack, but boiling them just right isn’t a convenient task. Skip the pot of water and use your oven instead.
Eggs are a great source of protein and other nutrients, but boiling them can be hit or miss sometimes. Sometimes the eggs are over-cooked, or sometimes the shells stick a bit too firmly to the egg. At the time-saving blog TipNut, they have an excellent reader tip to share:
Put a baking sheet on the bottom of the oven then place all the eggs you need cooked directly on the oven rack, the baking sheet will catch any broken eggs for easy cleanup … Bake the eggs at 325°F (160 Celsius) for half an hour. Take the eggs out of the oven then put them directly into a big bowl of very cold water (with ice added). This will stop the eggs from cooking and make them easier to peel too.
The oven makes it easy to prepare your eggs in batches, and as an added bonus, you get a finer degree of control over the temperature and the cooking time.
Have a bulk-cooking food hack of your own to share? Let’s hear about it in the comments.