Eggs: a look ahead
Around this time, our thoughts are turning irresistibly to Pascha, and some of those thoughts are practical ones. Many of us make a lot of hard-cooked eggs for dyeing, for Pascha dinner, and so on. Our parish priest and his wife make and hand out red-dyed eggs for the entire parish — there must be at least 100 eggs.
So I was happy to find this surprising post, which reveals that you can hard-cook eggs in the oven, allowing you to cook many more eggs at a time, with less mess, than if you boil them.
- Preheat the oven to 325°.
- Lay your eggs on the oven rack, parallel to the bars of the rack, as many as will fit without touching. Tongs are a good way to put the eggs in and take them out.
- bake for 30 minutes.
- Take them out and put them in cold water. There will be brown spots on the shells where they touched the rack, but they will come off in the cold water bath.
That’s it. The article says that there will be small brown spots on the egg whites too, but that they don’t affect the flavor.