sf wrote:
>
> On Sun, 18 Aug 2013 00:10:41 -0400, wrote:
>
> > My Daughter-in-law posted this on Facebook. Put the eggs in a muffin tin to keep
> > them seperated, and put them in a 325 degree oven for about a half hour and the
> > result is just like hard boiled and easier to peel. Anyone ever heard of this or
> > tried it?
>
> Yes, I've heard of it - no I haven't tried it. What's the point?
I wouldn't bother. Quicker just to boil them.
Here's an interesting finding regarding peeling of HB eggs:
This past week, I hard boiled 4 old (but still good) eggs. Once they
were done, I put two hot ones in a bowl and right into the fridge to
use later. The other two, I wanted to use immediately so I put them in
cold running water to cool down fast.
The ones I cooled immediately peeled like a charm. Later that night, I
took out the refridgerated ones and those 2 were a peeling diaster. I
butched the egg whites getting the shells off.
G.