Another Cooking No-No I Have Learned: Don't "Hard Boil" Eggs in the Oven!

 It has been weeks since I sat down to write a post.  That does not mean that I have not written many many posts in my head, though.  I just never got to sit down at the computer to write. Well, face it, my desk was two feet thick with papers, projects, knitting needles, and other things too numerous to mention and I could not get to the computer.  Embarrassing, but true...though part of the time the computer was downstairs on the dining room table and I still could not get to it.  Fortunately our children came to celebrate our fiftieth anniversary and the table, at least, most of it, was hoed off so we could use it for eating and game-playing.  

Currently there is a wonderful large clear plastic bin in the workroom with a lot of the stuff in it which was formerly on the desk.  Of course, absolutely as soon as I put everything off the desk and into the bin, I needed some split key rings for a project but they had disappeared.  Well, other things were found, so those will also be found.  I am convinced of it!

Now on to the food issue.  

Recently, while lying around recovering from this and that, I saw several reports that it is a great idea to "hard boil" eggs in the oven in a muffin tin at 325 degrees F. for 30 minutes.  Today I decided to give it a try.  First time.  Last time!  Yes, it did sort of work but...

Here is the first muffin tin of eggs when they came out of the oven.  Four of them were cracked.  I shuddered to look inside.

Virtually every egg had a sort of hard brown burned-looking mark on it.  ALSO almost no eggs were able to be peeled without tearing off some of the white.  They looked bad.  Egg salad was required, not deviled egg.  The whites were too bad.

Do you think I was going to throw away 18 eggs just because they looked bad?  No way. I decided I could still make egg salad. It just meant I needed to put in a TON of seasoning to cover up any possible bad/burned flavor.

As it happened, the egg salad was perfectly good. Dear One enjoyed it.  Of course, he had been fasting all day so an egg sandwich at 5:45 PM tasted pretty good...!  I could probably have fed him broccoli and kale and he would have eaten it without complaint....!

The particulars on making oven "hard boiled" eggs are these:  put eggs in muffin tin and bake for 30 minutes at 325 degrees F.  Remove from oven and immediately immerse in ice water.  After about five minutes, crack and peel the eggs.

The seasonings I used were: salt, pepper, celery seed, grated Vidalia onion, curry powder, smoked paprika, spicy brown mustard, and a small amount of mayonnaise.  For my sandwich I added a  nice slice of Vidalia onion.  Yummy!

NOTE:  all the eggs that were put in the oven having been at room temperature cracked.  The refrigerated eggs do not seem to have cracked.