Would you believe me if I told you I have the secret to making the perfect hard boiled egg? A method that actually bakes (yes bakes, hint, hint) the yolk perfectly and results in a shell that is easy to peel? Well, I do!
I’ve seen this handy kitchen tip floating around Pinterest for quite some time, but before sharing it, I wanted to put it to the test. And since it worked with such fabulous success, today I am sharing it with you.
What’s so Healthy About Eggs?
“If you look up the nutrition facts for egg yolks, it reads more like a multi-vitamin than a normal piece of food. For instance, just 3 egg yolks, not including the whites, provides over 50% of your daily requirement for Vitamin D and Selenium, over 40% of Vitamin B12, Over 25% of Vitamin B5 and Phosphorous, and over 15% of Iron, Folate, Vitamin A, Vitamin B6, and Vitamin B2. It also provides 8 grams of protein and 7% of your daily omega 3 fats. They also contain the carotenoids lutein and zeaxanthin, which are antioxidants that are believed to help prevent against degeneration and chronic disease. Egg yolks are so nutritious, that many doctors recommend using them to help wean infants off of breast milk. They are one of the few foods that contain high levels of Iron and DHA, two nutritional factors that are extremely important for developing infants.”
How to Make The Perfect Hard Boiled Egg
Preheat Oven to 325 degrees F and place eggs in standard muffin tin. Bake for 30 minutes.
Using tongs, remove baked eggs from muffin tin and place in ice bath until completely cool.
Dry off eggs. Hit egg on counter top on both ends and then all around. The key here is to really crack the shell. I mean really crack it. Remove peel.
Cut in half and sprinkle with Celtic sea salt (oooops not pictured).
Wanna Know How Your Eggs Measure Up?
Check out this resource by the Cornucopia Insitute: Organic Egg Scorecard