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<\/a><\/p>\nTurn your oven on and preheat it to 325. This step is ultra important, so don’t cheat and put your eggs in before your oven is hot.<\/p>\n
While your oven is preheating, put one egg in each cup in your muffin tin.<\/p>\n After your oven is hot, put your eggs in the oven and set the timer for 30 minutes.<\/p>\n While I waited for my eggs to bake I readied my tongs and trivet.<\/p>\n Then I placed a large bowl of extremely cold water in the sink.<\/p>\n After exactly 30 minutes my eggs were looking very speckled, but I was not worried.<\/p>\n Using my tongs I put all of the eggs in the cold water so they would stop baking.<\/p>\n If you have ice, now is the time to add it to the bowl. I simply added more cold water and used my tongs to stir the eggs around. This took about 30 seconds.<\/p>\n I like to take the baked eggs and peel them all so we can store them and then easily have them as a snack.<\/p>\n To peel a baked egg, simply crack the shell around the middle and then on the bottom. There will be a spot on the bottom – or top – where there is room between the egg and the shell. This is where it is easiest to start peeling.<\/p>\n Ideally, half of the shell will come off in one piece.<\/p>\n In a perfect world the other half of the shell will come off in another piece. I promise you this almost never happens. Just peel the eggs the best you can.<\/p>\n Once the eggs are peeled I rinse them off and place them back in the cold water. I do enjoy warm baked eggs, so usually one or two eggs do not make it back into the bowl.<\/p>\n<\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\n