By LOUISE RHIND-TUTT
Muffin Tins Are The Perfect Pan For Shortcut 'Hard-Boiled' Eggs
If you hate standing over the stove to boil a batch of eggs and worrying about timing or the risk of cracking them in the process, try using a muffin tin to cook them in the oven.
Although the eggs will technically be baked rather than traditionally boiled, the muffin tin method is a foolproof winner in terms of producing evenly cooked, easy-to-peel eggs.
Place an egg in each hole of the tin to keep the eggs from rolling around and reduce the chance of the shells cracking. Pop the tin in an oven preheated to 350 degrees Fahrenheit.
Bake the eggs for 25 to 30 minutes and let them sit in an ice water bath for 10 minutes to make them easy to handle and help the whites separate from the shell with less effort.
You may notice brown spots on the whites of the eggs once they're peeled, but those are perfectly safe to eat. It's just where the eggs have been in contact with the pan.
The cooked eggs will last for up to a week in the refrigerator, either peeled or in their shells, making things easier if you're preparing a large number of eggs in advance.