Wednesday, May 06, 2015

Hard Baked Eggs Test

Have ever come across a cooking technique that is like a science project.   While I was searching for a recipe, I came across Hard Baked Eggs.   I could not believe it.  It made me to ponder a bit.   It kind of make sense and pose the question - "Why Not?"   I read on, and found out that the it is verified by Alton Brown.   "Oh, okay," I said. "Let's try it..."  I couldn't remember all the details so I just did what I think I remembered the recipe says.  Moist paper towel, eggs, and bake in 350'F oven for 20 minutes.  Then, cool under running water in a bowl.  And Voila.  Beautiful eggs - peeled easily.
 
 
 
 The idea was to be able to Peel massive amounts of eggs easily vs boiled eggs.
I must say that this will be my favorite way of cooking eggs.
And afterwards, my son found the article.... And I remembered almost exactly....

by Alton Brown 
Published on March 29, 2013.
Sure you could just boil your eggs for dying or eating, but if you need to do more than one dozen at a time, baking is best.

Position the oven racks in the center of the oven, then arrange the eggs in a mini muffin tin or directly on a thoroughly moist kitchen towel (click play on the video above for more info). Set the oven to 320 degrees F and bake for 30 minutes. When the eggs are done fill a large bowl with ice water and move the eggs into a bowl. Peel the eggs as soon as they are cool enough to handle, then return them to the ice bath to thoroughly chill.

I usually find baked eggs a little harder to peel than steamed (or boiled), but just barely. The fact that shell of the baked eggs gets hotter during cooking than the shell of the steamed eggs may be a factor. Still I prefer the slightly creamier texture of baked eggs to steamed or boil. I imagine its because the dry heat moves into these eggs more slowly than steam heat does.

 Then, I got some home grown green onions from my garden and ate it with my RAMEN.

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