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?

On Sunday, August 18, 2013 2:10:41 PM UTC+10, 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?

That sounds like Alton Brown's version: http://altonbrown.com/baked-eggs/ except that he says they're harder to peel.

Tried it many years ago. Recipe said to pierce the shells. Worked OK. Takes much longer than boiling, so I don't see much point most of the time. If you want to do a really big batch, then it will be worthwhile. Or if you have the oven on to cook something else, and want some eggs to go with it.

Baking eggs is useful camp cooking, but that's not in an oven.

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?

--
Food is an important part of a balanced diet.

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.

> wrote in message
...

> Speaking of eggs and muffin pans I did see this recipe which I have
> kept meaning to try. Useful in the event one has several people to
> feed for brekkie.
>
> Ingredients
>
> 3 tablespoons unsalted butter, melted
> 8 slices white or whole-wheat sandwich bread
> 6 slices bacon
> 6 large eggs
> Coarse salt and ground pepper
> Directions
> 1. Preheat oven to 375 degrees. Lightly butter 6 standard muffin
> cups. With a rolling pin, flatten bread slices slightly and, with a 4
> 1/4-inch cookie cutter, cut into 8 rounds. Cut each round in half,
> then press 2 halves into each muffin cup, overlapping slightly and
> making sure bread comes up to edge of cup. Use extra bread to patch
> any gaps. Brush bread with remaining butter.
>
> 2. In a large skillet, cook bacon over medium, until almost
> crisp, 4 minutes, flipping once. (It will continue to cook in the
> oven.) Lay 1 bacon slice in each bread cup and crack an egg over each.
> Season with salt and pepper. Bake until egg whites are just set, 20 to
> 25 minutes. Run a small knife around cups to loosen toasts. Serve
> immediately.
>
> Cook's Note
> Standard muffin pans come in 6- or 12-cup size; if baking 6 items in a
> 12-cup pan, leave empty space in between. Nonstick pans are nice but
> not essential. Beware of very thin pans, which often lead to burning.
> Place pans on a baking sheet to make them easier to get in and out of
> the oven.

<saved> Thanks

--
--
http://www.helpforheroes.org.uk/shop/

"Gary" > wrote in message ...
> 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.


I was watching Pioneer Woman the other day and she drained the hard boiled
eggs in the pan and then covered them with ice for few minutes. She said
they peel easily that way, sort of what you're saying.

Cheri

Sounds kinda dumb to me. I'm gonna light an oven, dirty a muffin tin, and have the oven going for a half hour? Not on my life. My stove-top covered pan is sufficient and I believe it's the age of the egg which affects peel-ability.

>rfdjr1 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.
> Anyone ever heard of this or tried it?

That's called "shirred" eggs.
http://en.wikipedia.org/wiki/Shirred_eggs
http://thedomesticman.com/2013/01/15...e-and-spinach/

On Saturday, August 17, 2013 11:10:41 PM UTC-5, 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?


I agree with the others; it's a stupid idea that takes too long. Why would she want to do this?? I bet she's a big fan of Sandra Lee, isn't she?

On Sunday, August 18, 2013 5:17:29 PM UTC-4, wrote:

>
>
>
> I agree with the others; it's a stupid idea that takes too long. Why would she want to do this?? I bet she's a big fan of Sandra Lee, isn't she?

Sandra Lee can light an oven?

On 8/18/2013 5:28 PM, Kalmia wrote:
> On Sunday, August 18, 2013 5:17:29 PM UTC-4, wrote:
>
>>
>>
>>
>> I agree with the others; it's a stupid idea that takes too long. Why would she want to do this?? I bet she's a big fan of Sandra Lee, isn't she?
>
> Sandra Lee can light an oven?
>
Not all ovens have to be lit. But I see your point.

Jill

" wrote:
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?
>
>I agree with the others; it's a stupid idea that takes too long. Why would she want to do this?? I bet she's a big fan of Sandra Lee, isn't she?

Actually shirred eggs are very good, there are many recipes, they are
very easy to make, make for a very gracious presentation, and take no
more time to cook than other ways to cook eggs especially if one needs
to cook eggs for many people at once... most folks cook eggs too fast
on too high a heat and end up with tough eggs. One of my favorite
ways to shirr eggs is by baking in depressions I've made in corned
beef hash.

Sqwertz wrote:
> (egg salad with
> hatch peppers and sriracha mayo

Always wid the damned fuggin' mayo!

Yu queer.

"Kalmia" > wrote in message
...
> Sounds kinda dumb to me. I'm gonna light an oven, dirty a muffin tin, and
> have the oven going for a half hour? Not on my life. My stove-top covered
> pan is sufficient and I believe it's the age of the egg which affects
> peel-ability.


Yes, I've always thought that too. The fresher the egg the harder to peel.

Cheri

"Kalmia" > wrote in message
...
> On Sunday, August 18, 2013 5:17:29 PM UTC-4, wrote:
>
>>
>>
>>
>> I agree with the others; it's a stupid idea that takes too long. Why
>> would she want to do this?? I bet she's a big fan of Sandra Lee, isn't
>> she?
>
> Sandra Lee can light an oven?


That's what takes her so long, that electric oven is really hard to light!
;-)

Cheri

On 8/18/2013 6:14 PM, Cheri wrote:
> "Kalmia" > wrote in message
> ...
>> On Sunday, August 18, 2013 5:17:29 PM UTC-4, wrote:
>>
>>>
>>>
>>>
>>> I agree with the others; it's a stupid idea that takes too long. Why
>>> would she want to do this?? I bet she's a big fan of Sandra Lee,
>>> isn't she?
>>
>> Sandra Lee can light an oven?
>
>
> That's what takes her so long, that electric oven is really hard to
> light! ;-)
>
> Cheri

Too funny! Baking eggs to wind up with "boiled eggs" just sounds silly.

Jill

On 8/18/2013 5:35 PM, Brooklyn1 wrote:
> " wrote:
>> 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?
>>
>> I agree with the others; it's a stupid idea that takes too long. Why would she want to do this?? I bet she's a big fan of Sandra Lee, isn't she?
>
> Actually shirred eggs are very good, there are many recipes, they are
> very easy to make, make for a very gracious presentation, and take no
> more time to cook than other ways to cook eggs especially if one needs
> to cook eggs for many people at once... most folks cook eggs too fast
> on too high a heat and end up with tough eggs. One of my favorite
> ways to shirr eggs is by baking in depressions I've made in corned
> beef hash.
>
But Sheldon, the OP was talking about baking eggs *in the shell* in a
muffin tin in the oven. To simulate (?) boiled eggs. Not shirred eggs.

Jill

On Sunday, August 18, 2013 5:26:05 PM UTC-5, jmcquown wrote:

> On 8/18/2013 5:35 PM, Brooklyn1 wrote:
>
> > " wrote:
>
> >> 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?
>
> >>
>
> >> I agree with the others; it's a stupid idea that takes too long. Why would she want to do this?? I bet she's a big fan of Sandra Lee, isn't she?
>
> >
>
> > Actually shirred eggs are very good, there are many recipes, they are
>
> > very easy to make, make for a very gracious presentation, and take no
>
> > more time to cook than other ways to cook eggs especially if one needs
>
> > to cook eggs for many people at once... most folks cook eggs too fast
>
> > on too high a heat and end up with tough eggs. One of my favorite
>
> > ways to shirr eggs is by baking in depressions I've made in corned
>
> > beef hash.
>
> >
>
> But Sheldon, the OP was talking about baking eggs *in the shell* in a
>
> muffin tin in the oven. To simulate (?) boiled eggs. Not shirred eggs.
>
>
>
> Jill


Thank you!!

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?

I prefer steaming them.

http://www.kokoscornerblog.com/mycor...aranteed-.html

or
http://tinyurl.com/3fpkqw9

koko
--
Food is our common ground, a universal experience
James Beard

www.kokoscornerblog.com

In article >,
"Cheri" > wrote:

> "Gary" > wrote in message ...
> > 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.
>
>
> I was watching Pioneer Woman the other day and she drained the hard boiled
> eggs in the pan and then covered them with ice for few minutes. She said
> they peel easily that way, sort of what you're saying.

Jacque Pepin showed me that one. Before boiling make a
pin hole in the broad end of the egg where the air space
is so that the expanding air does not fracture the shell.

--
Michael Press

On Sunday, August 18, 2013 6:12:05 PM UTC-4, Cheri wrote:

> Yes, I've always thought that too. The fresher the egg the harder to peel..


That is true. I read in an article years ago that old eggs peel easier. But the article didn't say what 'old' was. I found out on my own. I make hard boiled eggs by putting about 8 of them in a pot of cold water and bringing to a boil with a lid on, then removing from the burner as soon as they start to boil and leave sitting with the lid still on for half an hour or even less. Another advantage to this method is that you won't forget and accidentally leave them on the fire too long. Even if you do forget, at least you're not going to burn the house down.

TJ

On Tuesday, August 20, 2013 3:50:31 AM UTC-4, Tommy Joe wrote:


> Another advantage to this method is that you won't forget and accidentally leave them on the fire too long. Even if you do forget, at least you're not going to burn the house down.

Well, at MY age, I always set a loud timer now whenever I have something to boil on the stove. I have had a couple of near disasters.

On Sunday, August 18, 2013 5:35:38 PM UTC-4, Brooklyn1 wrote:
>
> One of my favorite
>
> ways to shirr eggs is by baking in depressions I've made in corned
>
> beef hash.

I used to do something similar til the doc said to knock off the eggs a bit..
You mixed some cream of chicken soup, milk, minced onion and dry mustard, heat in a saucepan, add Swiss cheese until it melts. This is the 'nest' for six eggs, arranged in a baking dish. Stand French bread slices around the edge, bake at 350 for about 20 minutes or till eggs set. An easy b'fast for a gang, esp. if you double it.

Kalmia wrote:
> Well, at MY age, I always set a loud timer
WEBTV!!! ROFL!!!!

Bla bla bla, you're so clever. NOT! ROFL! And the webtv reference....
seriously? *You're* making fun of *me* with webtv? Do you not realize that
you have just validated everyone who has laughed at you for it?

One note... you can't lay off the crossdressing stuff in your lame attempt
at humor. You got caught on it already, and we all know about it, and "I
know you are but what am I" doesn't fix it.

Now **** off and die, you phony little pussy, and next time you decide to
start flinging shit at people outside your own back yard, try to prepare
your freeble little mind for the fact that you need to be willing to take
what you dish out, because someone may do the same thing back at you. If
you're going to keep being a pussy who wants to give shit but screams like a
sissy baby when you get it back, you'll just spend your sad little life
going through episodes like this where your true nature is revealed to all.

I'm done with you now, shithead. That is, unless you want more.

And unless you decide to resume making personal attacks on people who are
trying to discuss reasonable things. A little good natured banter between
rivals is fine, but you cannot seem to understand why it's offensive to
invade other forums and turn on a tirade of hateful personal attacks on
individuals. So if you go that route again, I'll be back on your ass, with
Goatboy, Ronald, and a bunch more tasty morsels. And go ahead and post all
the stupid shit you want in the Chiefs forums... you're not getting any
action because they are too smart to take your juvenile bait.... and
besides, yuou're just not funny.

Now please refrain from being an asshole and I will do the same.... or not,
your choice.

Besides, I can be a much bigger asshole than you when provoked, so do the
smart thing while you have this one opportunity at a truce.

MBKC

Kalmia wrote:
> An easy b'fast for a gang, esp. if you double it.
WEBTV!!! ROFL!!!!

Bla bla bla, you're so clever. NOT! ROFL! And the webtv reference....
seriously? *You're* making fun of *me* with webtv? Do you not realize that
you have just validated everyone who has laughed at you for it?

One note... you can't lay off the crossdressing stuff in your lame attempt
at humor. You got caught on it already, and we all know about it, and "I
know you are but what am I" doesn't fix it.

Now **** off and die, you phony little pussy, and next time you decide to
start flinging shit at people outside your own back yard, try to prepare
your freeble little mind for the fact that you need to be willing to take
what you dish out, because someone may do the same thing back at you. If
you're going to keep being a pussy who wants to give shit but screams like a
sissy baby when you get it back, you'll just spend your sad little life
going through episodes like this where your true nature is revealed to all.

I'm done with you now, shithead. That is, unless you want more.

And unless you decide to resume making personal attacks on people who are
trying to discuss reasonable things. A little good natured banter between
rivals is fine, but you cannot seem to understand why it's offensive to
invade other forums and turn on a tirade of hateful personal attacks on
individuals. So if you go that route again, I'll be back on your ass, with
Goatboy, Ronald, and a bunch more tasty morsels. And go ahead and post all
the stupid shit you want in the Chiefs forums... you're not getting any
action because they are too smart to take your juvenile bait.... and
besides, yuou're just not funny.

Now please refrain from being an asshole and I will do the same.... or not,
your choice.

Besides, I can be a much bigger asshole than you when provoked, so do the
smart thing while you have this one opportunity at a truce.

MBKC

On 8/20/2013 10:54 AM, Kalmia wrote:
> On Sunday, August 18, 2013 5:35:38 PM UTC-4, Brooklyn1 wrote:
>>
>> One of my favorite
>>
>> ways to shirr eggs is by baking in depressions I've made in corned
>>
>> beef hash.
>
> I used to do something similar til the doc said to knock off the eggs a bit.
> You mixed some cream of chicken soup, milk, minced onion and dry mustard, heat in a saucepan, add Swiss cheese until it melts. This is the 'nest' for six eggs, arranged in a baking dish. Stand French bread slices around the edge, bake at 350 for about 20 minutes or till eggs set. An easy b'fast for a gang, esp. if you double it.
>
Sorry, but sounds like it would make a rather soupy "nest". I'd make a
depression in the slices of bread and crack an egg into each one and
proceed from there. But this isn't what the OP was asking about.

BTW, you really should give up Google Groups. Even Outlook Express with
OE-Quotefix was better than GG.

Jill

I didn't use an oven, per se, but as a kid, I'd read a book from my grandparents' time or so - Lucy Fitch Perkins' The Cave Twins - and in that book, the children "roast" eggs in the coals of their cave fire. My grandmother let me do this in the fireplace only after we'd wrapped the eggs in foil first, in case of explosions. They came out a bit cracked, but otherwise, much like boiled eggs. It was one of those sentimental adventures.

Lenona.

And in the late Ruth Chew's children's book about two runaways - The Secret Summer, a.k.a. Baked Beans for Breakfast, the kids get the flattest big stone they can find, put it in the fire for a while then take it out, and then (IIRC) they take a slice of bread with a large hole, place it on the stone, crack an egg into the hole, and both the bread and the egg get well-cooked.

Lenona.

On Tuesday, August 20, 2013 10:44:56 AM UTC-4, Kalmia wrote:

> Well, at MY age, I always set a loud timer now whenever I have something to boil on the stove. I have had a couple of near disasters.



Better have your ears checked first. Maybe you need to go with both audio and video warning systems, loud noises and flashing lights at the same time. I agree with the timer method. But with hard boiled eggs I think removing them from the burner and turning it off is adequate and maybe even the most intelligent method available, especially since I use it with such great success. Hard boiled eggs are one of those binge type foods that I might not have for a year and then go on a kick with them for while till I get sick of them once again. By the way, the audio and visual warning systems could be bolstered by working on every sense in the body (in case your age has deprived you of one or two), such as for example, if the eggs are on too long a series of loud noises and flashing lights is accompanied by the artifically induced odor of eggs, or whatever you're cooking at the time, along with a laser beam of heat that bounces off the walls and works its way to your bare skin so you can feel it. That app is needed only if you're getting really old and all your other senses including smell are depleted.

TJ

On Tuesday, August 20, 2013 5:43:27 PM UTC-4, leno...wrote:

> And in the late Ruth Chew's children's book about two runaways - The Secret Summer, a.k.a. Baked Beans for Breakfast, the kids get the flattest big stone they can find, put it in the fire for a while then take it out, and then (IIRC) they take a slice of bread with a large hole, place it on the stone, crack an egg into the hole, and both the bread and the egg get well-cooked.


Great idea. If you're in an area without stones or rocks, simply pull out your trusty razor and use your newly shaved head as a burner. I enjoyed reading your stone story. As I read along I was finding holes in the method (can't help it, it's not on purpose), until you mentioned the bread with the hole in the center. Very inventive.

TJ - Owner and CEO, "Creative Caveman Inc"