Sometimes a pin comes along that I just have to test. Is it ultra cool? Will it make my life easier? Can it make me appear to be a cook without me actually having to cook? These are the pins I put to the test.
Boiling eggs? Not my forte. I always over or under cook them. But this pin for baking eggs comes straight from the advice of Alton Brown, god of all things food- and science-related. My husband learned to cook by watching Alton Brown’s Good Eats on the Food Network. So, it’s sort of like Alton’s been feeding me–quite well–all these years. Seemed like this pin might be on to something.
Place your eggs vertically on the oven rack. Bake at 325 for 30 minutes. These brown specks on the shells must be from the guck coating my not-exactly-clean-enough-for-a pic oven, right? Nope. The brown spots are from…well, who knows? I’ve done this test twice and the spots appeared both times. I’m sure food-science-savvy Alton has some techie explanation. Or, maybe it is the yuck from inside my oven, splattering when the temperature rises. I clean less than I cook so it’s totally possible. No worries. The spots disappear from the shells when you immerse the eggs in ice cold water for 10 minutes.
A couple of tiny brown specs remain on a few of the eggs once they’re peeled. And some of the eggs have funny dimples. But the proof of the pudding is in the eating (or something like that. Mmmmm. Pudding…). No matter the occasionally spotty, dented appearance. These babies taste as good as their hard-boiled counterparts. But they’re perfectly cooked. Every time. Well, OK. Both times is all I can vouch for.
The pin points to the original blog post, by Greetings From the Asylum, which gives more specific and foodie-related directions.
Pin Tested: San Antonio Mom Blogs approved!