Should I lower the oven temperature or shorten the cooking time?

Never tried this, but I think a lower temperature and maybe moving the eggs around while they cook might help. What temperature did you use?

325. But I wonder if my oven may run a little hot. I used this recipe

Interesting. I’m guessing try a lower temperature. My oven tends to run a little hotter than normal. 325 for 30 minutes is a lot hotter and longer than boiling the eggs, so maybe try that.

Hi @keobooks! I haven’t seen you around in a while, I was happy to see your avatar.

I have never heard of this, very interesting. Here is some of my logic: Boiling water is 212 degrees, hard boiled eggs probably boil for less than 15 minutes (my recipe I time them from being cold). I make meringue cookies (egg white and sugar) heating the oven to 350, put the cookies in the oven quickly and then shut off the oven (called forgotten cookies, you can leave them in overnight. I bake them a minimum of 1.5 hours, they are almost chewy inside). So, I am going to say lower the temp to 300 and check one egg at 20 minutes and see where you are at, unless of course someone else on the Q knows for sure. I’ll be following.

Also, I recommend letting the eggs come close to room temp before baking them, so they will cook more quickly to the center.

One of my favorite memories of childhood was when dad would be the one to make breakfast on some weekend mornings, and he would often make baked eggs.

The way he did it was to fill a roasting pan with boiling water, then set custard cups into the water (the water can’t be so deep that it spills into the cups) with buttered sides and an egg broken into each one. He’d bake the roasting pan with egg dishes at 300°F (I think) until the top surface of the egg was firm. (You could also cook them runny, but I never wanted them that way.)

Then we’d melt more butter on top of the hot egg, and chop it up as we crumbled bacon into it. Mmm good.

I liked baked eggs even better than his scrambled eggs with chopped green olives, but those are pretty damn good, too.

I just boiled some water, put six eggs in it (donated by local free-range chickens) and turned off the flame. They will be hardboiled sometime later when I bother to check. (Completely unrelated to the techniques of baking beaten raw egg whites or baked eggs, BTW.)

Since you have to shell the eggs, no matter what method you use, I see no advantage to baking them. And if the eggs were fresh to begin with, shelling is easy. Dunk them in cold water, roll them on a hard surface until the shell cracks, and then simply flake the shells off.

I have eaten eggs baked with butter and cream also. Delicious and almost no noticeable cholesterol if you eat them standing up.

Here’s how Martha Stewart does eggs:
http://www.marthastewart.com/268318/boiled-egg-101

I just retrieved the eggs that I had left in water that boiled briefly. The eggs sat in the saucepan, covered, for quite a while. This seems to be Martha’s technique.

I ran cold water over them, shelled them and chopped up for egg salad. That was really easy.

Martha’s technique prevents the ugly gray layer on the yolk.

Unfortunately, I used freshly-laid eggs from the friendly chickens down the road; I had trouble shelling them. Martha did warn about this. But how can I let these beautiful eggs age?