11 Sep

Fail: Baked Hard-Cooked Eggs

Posted under Fail

Pin Reaper: Oldbeak

Original Inspiration: http://pinterest.com/pin/393431717418415027/, via http://www.alaskafromscratch.com/2012/04/06/quick-tip-baked-hard-cooked-eggs/

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What I Did: After buying a muffin pan from Bed Bath and Beyond, I was fully prepared to enjoy nature’s little miracle: the egg, perfectly hard boiled! I pre-set my oven to 325 degrees. I placed the eggs in each muffin compartment as carefully as a robin lays her eggs in a nest. When the oven reached the proper temperature, I positioned the eggs in their little nests dead center in the oven and set the timer for 27 minutes, midway between the recommended 25-30 minutes. The time flew by and before I knew it the oven timer was “a-beepin.” Only one egg was slightly cracked so naturally I thought this was a very good sign. As I removed the eggs to the counter for a brief cooling period, I eagerly anticipated biting into the perfect egg! But- no such luck! The moment I cracked opened egg #1, I sensed trouble. The shell was impossible to remove since the egg was stuck so tightly to the shell that the it crumbled into pieces in my hand. OK. “Try again,” I said to myself. The 2nd egg split open quite easily. In fact, my finger went right through it as disgusting raw egg shot forth all over the countertop and all over me! Damn! Is the “best way” to make hard boiled eggs? The 3rd egg was equally undercooked with the yolk runny and disgusting— anything but perfect! OK, take a Zanax, I said to myself. I swallowed one— a Zanax, that is and put the eggs back in the oven for another 4 minutes. While cursing the sister who sent me this “perfect cooking method,” I cleaned up pieces of shell, yolk and albumin from the sink, counter top, floor and my once spotless blouse. The timer beeped again. One look told me that the eggs had now… EXPLODED with the tops popping off like corks on a champagne bottle. OK, calm down, I scream! Maybe the darn eggs actually taste good… although I was frankly in no mood for eggs now. So, I cracked open #4… way too dry; #5…still grossly runny; #6…… ugly brown yolk: #7…shell stuck to egg. This is a cruel hoax. I picked up the muffin pan with the remaining eggs, open the door, walked to the edge of our property and heaved the eggs into the woods as far as I could manage to heave. Next I’ll give away the muffin pan since I don’t make muffins and I sure as heck will never again hard boil eggs in a muffin pan.

My Result:

pinterest fail hard boiled eggs cooked in oven baked

Next Time I Will:  This project (that’s the perfect word for this ordeal) cannot be saved, in my humble opinion… unless you’re Martha Stewart or some equally obsessive- compulsive type. Next time I’ll boil the eggs in a pan of water.

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Comments on this post
  1. Kristen says:

    Mine technically worked but it made my kitchen smell of sulphur and the eggs tasted kind of burnt. Still a fail in my opinion.

    1. anon says:

      Yeah it sounded dubious from the start. I thought they would stick to the shell. What a waste of so many eggs!

      1. Mel says:

        I recommend a crock pot. I’ve had good results that way, although a few still stick to the shells.

        1. Carol says:

          I’ve actually done this several times — it’s how we cooked all of our eggs for Easter egg coloring. But as soon as I took them out of the oven, they went into a sink of ice water to cool them immediately. Maybe that’s what made mine turn out perfectly?

          Also, I didn’t put the eggs IN the muffin tin….I laid them on their sides, so they were sitting more on top of my muffin tin.

          1. Beth says:

            Easiest recipe in the world for perfectly boiled eggs, every time:*
            Use white shell eggs only (brown shells are thicker and make the eggs harder to peel).
            Put eggs in pot in one layer — do not stack them — and try to put them in a pot that *just fits* the number of eggs you are making. In other words, don’t use a huge stockpot to boil six eggs.
            Put enough cool water into the pot to just cover the eggs; the reason you do this is so the eggs don’t bubble up during the boil and bash into the pan or other eggs, causing them to crack.
            Put the pot on high heat.
            When the eggs *just* reach a boil, clamp a lid on the pot, move the eggs off the heat, set the timer for 10 minutes, and walk away.
            After 10 minutes, put the eggs in some ice water to stop the cooking.
            Peel eggs.
            Enjoy sublime, perfectly cooked eggs.

            You can also try the Alton Brown method of steaming the eggs. I am sure it will work, but since my other process works so well, I haven’t bothered to try his method. Notice, he uses white shell eggs.
            http://www.youtube.com/watch?v=xUHKpHek2E8

            * – the only caveat is if you live high above sea level where the boiling temperature is lower. I live at 5,600′ and I found I need to boil them for about a minute or so before turning off the heat, so that the water temperature equals 212 degrees (boiling point) before I take the eggs off the heat.

            1. Morgan says:

              It sounds like the issue is with your oven heating unevenly. I know this isn’t a hoax because I’ve seen Alton Brown do this method on his show.

              Try to layer bread slices on a cookie sheet in one layer and see how evenly it toasts. My bet is that you will have some serious hot and cold spots.

              1. Kim says:

                Yah.. I followed directions EXACTLY and Total FAIL for me too! :^(

                1. Tasha says:

                  This is actually the way I do hardboiled eggs all the time. I’ve used the technique for years and it’s worked every time.

                  1. Cajun says:

                    Thanks for the report, I will not be trying this. I cook them as Beth does and never have a problem.

                    1. KL says:

                      I have done this and had them work out. I too was told in the recipe I followed to put them in ice water when they came out. Also the recipe I used had you put them in the oven when you turned it on so the eggs came up to temp with the oven instead of being shocked in a hot oven. The only problem with the eggs were some had brown spots on them. You should try again, it really is a simple way to make hard boiled eggs.

                      1. CR says:

                        What’s the point of baking eggs for 30 minutes when you can just boil them for 10?

                        1. Heather says:

                          I tried this method for my eggs and it worked just like it said it would. I only did it once because it takes so much longer to cook them in the oven, so I preferred to use less energy by cooking on the stove.

                          1. meagan says:

                            first, WHITE EGGS brown shells are too thick, second, your OVEN is in horrible need of servicing. Also you aren’t supposed to preheat, stick the eggs in there as soon as you turn the oven on and remove them straight to an ice bath as soon as they come out. To those asking “why waste so much time baking when you could boil” when you’re trying to ‘boil’ 2 and a half dozen eggs for easter, baking is the way to go esp if you don’t have a pot big enough to evenly lay 36 eggs

                            1. ErinC says:

                              I’ve done this and it’s worked fine- one trick about peeling hard eggs is to make sure they’re not fresh eggs. I buy mine about 4-7 days before hard-cooking them. Dunk in ice water when done. And if you don’t already have one, buy an oven thermometer to make sure the oven’s accurate.

                              1. Nicole says:

                                I’ve done this many times and it has always worked. I agree that it’s probably an issue with your stove and not the concept.

                                1. Dorothy says:

                                  Your not suppose to pre heat the oven, and when they come out they are to be submerged in an ice bath. Considering some of your eggs were cooked and some were not, I figure there is an issue with your oven. This method works perfect for me every single time!

                                  1. Mary says:

                                    This is the only way I make eggs now. I put the directly on my oven rack and the come out perfect eveytime!

                                    1. jennifer says:

                                      ErinC is correct, the fresher the eggs are the more likely they are to stick to the shell no matter which method you use, boil or bake.

                                      ” In fresh eggs the albumen sticks to the inner shell membrane more strongly than it sticks to itself because of the more acidic environment of the egg. The white of a freshly laid egg has a pH between 7.6 and 7.9 and an opalescent (cloudy) appearance due to the presence of carbon dioxide. After the protective coat is washed off the egg shell the egg becomes porous and begins to absorb air and loose some carbon dioxide contained in the albumen. This reduces the acidity of the egg which causes (after several days in the refrigerator) the pH to increase to around 9.2. At higher pH the inner membrane does not stick as much to the albumen so the shell peels off easier. In addition, as the egg gets older it will shrink and the air space between the egg shell and the membrane will get larger.”

                                      Now you know :)

                                      1. Heather says:

                                        Was tempted to give it a try but will give it a miss! And for those going on about white eggs, we don’t have them in the UK… Only brown ones :p

                                        1. Pat says:

                                          Oven eggs are silly IMHO. Hard boiled eggs using the traditional method is the best, easiets and fastest way. For perfect boiled eggs remove the pot from the heat after the water boils, cover the pot and let them sit (still in the hot water) for 10 minutes.Drain and cool down with water. It’s failproof and uses less energy than pre-heating then running an oven for 30 minutes.

                                          1. Jennifer says:

                                            I have made hard boiled eggs in the oven SEVERAL times and all have turned out perfectly – much better and easier than boiling them on the stove. I have baked them in a muffin pan and directly on the oven rack with zero mishaps. I usually use my toaster oven, but I have used my regular oven, too. Perfect results either way. This is the ONLY way to hard cook an egg, IMHO!

                                            1. Rebecca says:

                                              Try plunging the eggs into ice water right after they are finished cooking.

                                              1. Peggi says:

                                                I’m in the group who wonders why bother with the oven when stovetop works very well, is faster and more energy efficient. Jennifer is correct about the pH balance of the eggs. Older eggs are easier to peel because their pH has started to change. You can do this manually with new eggs by adding a couple of tablespoons of vinegar to the water you boil the eggs in. And if you need a large amount of eggs, simply use a bigger pot with more water and more vinegar. It’s ok to have eggs sitting on top of each other in the pan, they do not all have to be sitting on the bottom of the pan.

                                                1. Kristen says:

                                                  Don’t let the oven preheat. Put them in the COLD oven and let it warm up. When you actually boil eggs you don’t out them straight into hot water because they will CRACK! They need to warm up slowly.

                                                  1. Bethany says:

                                                    I’ve made these MANY times and they’ve always been perfect.

                                                    1. Jan says:

                                                      We did this with our fresh-from-the-farm eggs. Laid them on the rack instead of a cookie sheet. A couple did slightly crack, but none exploded. And weren’t really difficult to peel, a couple stuck a little but not bad. Not bad for super fresh, just laid yesterday eggs.

                                                      Something tells me that you’re oven probably ought to be put out of its misery. Most of these posts are severely burnt or look waay too sabotaged to fail.

                                                      1. cMm says:

                                                        This worked liked a dream for me last Easter. Like anything you bake in the oven, I think you have to remember every oven is different & check on them about half way through. I will never do large quantities of eggs any other way but this way!

                                                        1. Sam says:

                                                          This blows my mind. There really are people that think boiling eggs on top of the stove is ‘too difficult’ and needed an alternative (and really dumb) method that takes three times as long?

                                                          1. Danni says:

                                                            Hahahaha! I will save my eggs. I was going to try this one too.

                                                            1. China says:

                                                              I do this often and have had no troubles. But… I do put the eggs in the oven before I turn it on.

                                                              1. Scott says:

                                                                Let’s see. Small pot of water at 212 degrees for a couple minutes…Or a huge oven at 350 degrees for a half hour? Watse of time, energy, and eggs. Why try to fix what isn’t broken. Eggs boil in WATER, not hot air.
                                                                Mine are perfect every time. Easy to peel, every time. 350 degrees is WAY to hot for a delicate egg.

                                                                1. bobbie jo says:

                                                                  that was pretty much my experience as well EPIC FAIL… i needed to do 5 doz for crumbled eggs. i still used them but many were burnt & peeling was OMG horrible…. ill go back to the pan of water….

                                                                  1. John Fro says:

                                                                    Steam eggs from refrigerator temp and room temp water for 22 minutes for hard boiled eggs. Other methods are prone to error. You do not need to pre-boil the water or warm the eggs up from the frig. Don’t let the water boil away or boil up into the steaming tray. Use a lid over the pot. Once 22 minutes are done, take off heat and cool under cold water. You don’t need ice water. Use about 2 inches of water and make sure the stove and pot match in size. If for some reason this doesn’t work, try to vary the time until it does. You can also do half-cooked eggs by reducing the time, obviously.

                                                                    1. kryssa says:

                                                                      Did you ladies do the ice water cooling bath?
                                                                      Doesnt sound like u did. If they were still in the pan.

                                                                      1. Flapkatz says:

                                                                        What the little pic doesn’t tell you is that you have to place them in a cold water bath for 10 min. That’s pretty standard for making any hard boiled egg. An ice water bath is even better. It stops the cooking. If you didn’t do that step, then no matter how you did it (boil or bake) your eggs are going to be messed up.

                                                                        1. Laurie says:

                                                                          I’m a “follow the recipe to the letter the first time” kind of person, so I did. It didn’t say to preheat the oven, so I didn’t.

                                                                          I put the eggs in the tin, turned on the oven, and put the whole tray into the cold oven. I baked an entire dozen that first time and they were perfect. I allowed them to cool in the pan on the counter. The only problem is that each egg had one or two scorch marks where the shell was actually touching the pan.

                                                                          They weren’t any easier to peel than boiled eggs, but this method has turned out to be so convenient for me that I use it exclusively now.

                                                                          1. Valeria says:

                                                                            To folks screaming to just boil them in water, I say “Just because it’s different doesn’t make it wrong”. I bake things in the oven that others cook stove top. I bake bacon in the oven, I have baked eggs in the oven. Waste of energy? What if I’m prepping the oven for another recipe? The time spent preheating is not wasted because I’ve got the eggs in there cooking while I’m prepping a different recipe. I could say it’s a waste of water to just boil it for eggs, but that is trivial and I don’t care what you do to your eggs, so long as you like the results. I like doing it this way and I like soft boiled which is a bit more attention but I like the result and that’s all that matters.

                                                                            I had scorch marks as well, but I think I avoided that by putting a bit of water in the bottom. I got the marks even when using silicon muffin shapes. The thing I liked the best was the even cooking and the lack of green ring on the yolk.

                                                                            1. Kevin says:

                                                                              This works great for me everytime, find the eggs easier to peel as well.

                                                                              1. sam says:

                                                                                Instructions said to preheat, so I did. Had scorch marks on eggs. Since I was using our yard eggs, had mixture of brown and white shells – didn’tseem to make difference. They did seemto Peel a bit easier. Juat did trial run of 6 eggs which I used for egg salad for hubby. Would like method when making large quantity although scorch marks would not be appealing for deviled eggs. :(

                                                                                1. Tanya B says:

                                                                                  I tried this method with a 6 muffin pan in my toaster oven; they turned out almost perfect. The only problem I saw was some brown spots on the inside egg white. My son suggested that maybe the Egglands Best eggs I used had been coated with something at the factory. Not sure what caused the spots but didn’t effect the taste. I’m not sure I would heat the oven to bake eggs but certainly see it as something to do if you are already using the oven for something else, it would actually be conserving energy.

                                                                                  1. ArrowDel says:

                                                                                    They peel easier if you put them in ice cold water immediately after cooking.

                                                                                    1. Emmali says:

                                                                                      i do this all the time?! mine always work out. especially when i drop all the eggs in cold ice water when i take them outta the oven. peels come right off and the eggs are more tender and the yolks are bright yellow? i dont set a timer n let them go very long- i wait till the lil pores on the eggs start secreting a clear fluid then i give them 10-12 mins after i see the clear liquid.

                                                                                      1. JenK says:

                                                                                        I do these every week for my family and they have ALWAYS worked, with no smell??? I do get the brown spots and my kids just think they look cool like speckled eggs. I have actually started using a mini-muffin pan so I can bake 2doz at a time. Good luck… I love this one…

                                                                                        1. Donald Waalen-Radzevicius says:

                                                                                          I’ve cooked several dozen eggs this way and have NEVER had a problem.

                                                                                          1) The person that sent you the directions did not include that the eggs immediately go into iced water for 10 minutes after 30 minutes of baking at 325 degrees.

                                                                                          2) Calibrate your oven to make sure it is reaching the correct temperatures.

                                                                                          3) Alton Brown has precise directions, as well as numerous others.

                                                                                          1. JBug says:

                                                                                            Xanax – X not Z . . .

                                                                                            1. Linda Z says:

                                                                                              This was absolutely pure, comedic genius. Thank you for relaying this story the way you did. I laughed until I cried for about 10 minutes straight. Oh, I needed that… thanks, again!! :) :P

                                                                                              1. kim says:

                                                                                                I’ll stick with the old fashioned way. A pot and boiling water.

                                                                                                1. Eric Moore says:

                                                                                                  It appears your technique is a bit off but so are the direction from the post you got it from. When done correctly they truly do come out perfect. Here is a video demo from Alton Brown. https://www.youtube.com/watch?v=1faC1B8WSI0

                                                                                                  1. kelly Simone' says:

                                                                                                    Interested in knowing about pin fails …

                                                                                                    1. susan says:

                                                                                                      I tried this with total SUCCESS! I will do my eggs this way from now on. I cannot comment on the failures because I didnt have one!

                                                                                                      1. marytoo says:

                                                                                                        I was very skeptical the first time I saw this, but I have done it many times, and they come out perfectly hard “boiled.”

                                                                                                        Another reason to use the oven than the stovetop is when you are cooking something else in the oven, just stick the eggs in there with it and get double duty from the same heat.

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