Hard Boiled Eggs...Without Water

The Late Night Gourmet

The Late Night Gourmet

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I know that the eggs can't technically be hard boiled if they aren't cooked in water, but I just read this technique to cook eggs in the oven and achieve the same result:

The No-Pot, No-Water Way to Make Hard-Boiled Eggs

Really, this is something I would probably never do. It takes much longer to make, and uses much more energy (heating an entire oven vs. a single burner on the stove). But, if I ever decide that I want to make dozens of eggs at the same time, this would be the way to do it. That would actually be a more efficient than having all the burners going on the stove.
 
interesting. there are many expeditions into "oven cooking" vs the more traditional methods.
bacon, caramelized onion, basic medium/dark/brick roux......

in my old fashion stick-in-the-mud fashion, I bring water to a violent boil, poke a hole in the big end of the egg, use the timer.

the timing for soft/hard does depend on a lot of issues - however only when the number of eggs is very large in comparison to the pot volume.
starting temperature is one. I keep eggs in the same spot in the fridge. I leave the eggs in the fridge until the water is boiling. poke hole, boil eggs.
we had to buy a new fridge, it does temperatures different, had to adjust my timing . . .

never had a problem with peeling - but based on a number of reputable posters (imho) I am tempted to try the steaming method. primarily as bringing a small amount of water to a boil is quicker than an full pot....
cooking by steaming does take longer 'once started' - but my question is quicker for 'start to finish' - i.e. time to boil lots of water and short immersion vs short time to make steam but longer cook time.
 
Timenspace said:
Wow. And what is the hole for? First info to me...
I have done Easter decorations on 'empty eggs', and we poked two holes to blow out the whites and thr yolks, but that is a different thing...
Click to expand...
It lets the air out of that little pocket so the eggshell doesn't crack while boiling.

Also, it's supposed to make it easier to peel.
 
Last edited:
adding to the above....

the "big end" has an "air sack" - actually a CO2 sack....but I digress

any defect that weakens the structure of the shell can/will be "exploited" when the egg is heated.
you've probably had an egg crack during cooking and observed strands of egg white and foam in the pot....

poking a hole in 'the big end' allows any increase in internal pressure to 'vent' before the shell cracks and spills stuff out into the pot water.
 
Sticky Fingers said:
I do know that if you put an egg into a microwave for 30 seconds and then take it to the table and crack the top off it will explode, then it will take 2 hours to clean the room. Any thoughts on how I know this.:yuck:
Click to expand...

There is a technique I use a lot to boil eggs in the microwave. Recipe - How to boil an egg in the microwave

The Late Night Gourmet said:
The No-Pot, No-Water Way to Make Hard-Boiled Eggs
Click to expand...

Tried this a while ago - I thought I posted the result (maybe not). It was OK but took too long for my liking.
 
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