Composite recipe part two! Earlier this week I made mayonnaise from scratch. The final recipe guesses included tuna salad, potato salad, egg salad, and deviled eggs. This recipe may or may not rule out some of those guesses. Discuss.
I learned this technique a few months ago and think it’s pretty cool. Baking eggs in the oven may take a bit longer, but it’s also easier to do a huge batch, requires no supervision, and results in a nice, creamy yolk. Plunging the eggs in ice water after baking also makes the shell slip off with ease. (Resulting in fewer choice words in this household.)
You may get some little brown spots where the egg releases moisture while baking, but those disappear in the ice bath. Sometimes a spot will form where the egg touched the metal pan, but you can remove it with a knife or just shrug and ignore it. Perhaps using a silicone muffin tin would alleviate this problem, but that’s something for another day. In my opinion, the ease of this method, the resulting texture, and the fool-proof avoidance of gray-green yolks all outweigh a little brown spot or two.
So now we have homemade mayo and hard-cooked eggs. Thoughts on the final recipe?
Baked Hard-Cooked Eggs
- large eggs, raw
- ice water
Preheat oven to 325° F. Place eggs in a muffin tin and bake for 25 minutes. Remove from oven and carefully transfer to a bowl of ice water. Leave in ice water for 15 minutes, or until cool. Peel immediately and/or refrigerate for later use.
Source: The Burlap Bag.