Naturally most of us think hard-boiled eggs should be boiled, but a better way to get that perfect hard-“boiled” egg may be to actually bake it, according to Alton Brown. You can bake dozens of creamier eggs at once.
Tanya at the Greetings from the Asylum blog says that the baked eggs are also less sulphurous or smelly, and reproduces Alton Brown’s recipe posted on Food.com.
Essentially, you’re baking the eggs at 160C for 30 minutes, with the eggs placed parallel to the bars on the racks as shown above.
This would be great to do for a large party or just if you love eating a lot of eggs.
Got Eggs? [Greetings from the Asylum]