Here’s a tip sent in by Barb for making big batches of boiled eggs at once. Actually, they’re not heated in water at all so maybe “baked” is a more appropriate title ;).
Here’s a way to prepare lots of hard boiled eggs without having to work with big pots of water, bake them right in the oven!
Put a baking sheet on the bottom of the oven then place all the eggs you need cooked directly on the rack, the baking sheet will catch any broken ones for easy cleanup. I’ve never had one break yet but this is just in case.
Bake them at 325°F. for half an hour (do not preheat).
Take them out then put them directly into a big bowl of very cold water (with ice added). This will stop them from cooking and make them easier to peel too.
I must try this the next time I want to make a big batch, thanks a bunch Barb!
Updates: Now that you’ve prepared a bunch, how to shell them all easily? Here’s a tip sent in by Pat:
For easy peeling, crack them all over. Pull off a tiny bit of the shell AND skin. Insert a small spoon under the skin and shell and push it all around the white. This will get it all off easily.
Rinse and start preparing it for a treat!!
Another trick I’ve learned for easy peeling is to gently crack the eggs all over by tapping them against the counter. Put them in a bowl and cover with cool water for several minutes. The water will find its way in between the shell and membrane so that once you peel off a piece of shell with membrane attached (it’s important to find a piece with the membrane on it), the whole thing should slip off easily.
Have several leftovers to work with? Why not make a family favorite: Deviled Eggs! Here’s how…
Chopped green onions or olives
Salt & Pepper
- Prepare hard boiled eggs in method desired, cool, remove shells, then slice in half (lengthwise). Remove yolks and set aside in bowl. Arrange hard whites on dish, hollow side up.
- Mash the yolks in bowl, add mayonnaise a tablespoon at a time until mixture is nice and creamy, hold together and is of the consistency you prefer. Make sure there are no lumps. Add dry mustard to taste, tiny diced green onions to taste, a splash of Worcestershire and/or Tabasco sauce, dash of salt and pepper.
- Fill whites with deviled mixture. Sprinkle with paprika. Cover with plastic wrap, chill then serve.
More Filling Ideas: Horseradish, real bacon bits, relish, seasoning salt, dill, jalapeno relish, finely chopped dill pickles, finely diced radish, diced pickled onion
Fill easily with this tip: Prepare the deviled mixture according to your favorite recipe. Place mixture in a ziploc bag, snip off a small corner and squeeze filling into hollowed whites. No mess and they fill the holes nicely!
For a decorative effect: Use a pastry bag with a nozzle to get the fancy filled effect as shown in the picture. Experiment with nozzles to find the one you like best.
Get crazy: Put yolks and rest of recipe ingredients in a plastic bag and seal. Mix ingredients well then continue on as above. Cleanup Bonus: Throw empty bag away ;).