Online I’ve been noticing a way of baking your eggs in a muffin tin. I haven’t tried that method yet. I seldom need that many hard boiled eggs at once, so I think I’ll stick to the old fashioned way of boiling on the stove top.
Place 4 to 6 eggs in a 2-quart saucepan. Fill pan with cool water to about a ½” from the top of the pan. There should be 1″ to 2″ of water on top of the eggs. Bring water to a boil over medium high heat. Once the pan is boiling, remove from heat and cover.
Let eggs sit for 25 minutes.
Drain water and fill pan with cold water. Gently break the eggshells and peel under running cold water. Store eggs tightly covered in refrigerator.
That’s it folks, bring to a boil and let them sit. Can’t get any easier than that.
Slicing and dicing eggs is a breeze with a slicer. Follow the pictures below:
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