Our stovetop method is tried and true (and works like a charm every time), but when a different method for cooking hard-boiled eggs — like baking them in the oven — presents itself, I have to give it a try.
Can hard-boiled eggs really be made in the oven? And if so, how do they compare to hard-boiled eggs made using the good old stovetop method?
The Kitchn | Inspiring cooks, nourishing homes http://ift.tt/1CwAQ0j
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