Baked Hard Boiled Eggs

I love reading cooking tricks and tips on Pinterest.  My current favorite trick is how to make easy, no-fuss hard boiled eggs in the oven.  I've been meaning to make a batch of hard boiled eggs for a while now.  The egg whites the perfect snack: low in fat, high in protein.  And what to do with the yolks? Give it to the baby of course! Babies cannot have egg whites until they are a year old, but can have egg yolks at 8 months.  It is high in protein and fat; perfect for a growing baby. Yet I kept putting it off, because, frankly, hard boiled eggs are a pain in the rear to make. The water has to boil a certain way, for a certain amount of time, and there are all these additional things you have to do to make them decent (aka not green). Ugh, I get tired just thinking about it. So when I saw a pin on Pintrest on how to easily bake hard boiled eggs, I was eager to give it a try.

DIRECTIONS

1. Preheat oven to 325 degrees; I let my oven preheat for at least 30 minutes to ensure that it arrives at the correct temperature

2. Place eggs in a muffin pan; one egg in each opening, and place in the middle rack of the oven

3. Meanwhile prepare a big bowl of ice water

4. Take the eggs out at the 30 minute mark

The eggs will have brown spots on them; don't worry, they are fine!

5. Using a tong, place eggs in the bowl of ice water

6. Let the eggs chill in their ice bath for 10 minutes

7. Peel the shells off and cut one in half to ensure they are completely done--which they will probably will be, because baking is the way to go! Check out that perfect egg:

8. Separate the whites from the yolks

The egg whites will be good in the fridge for 5 days or so.  Freeze the yolks for baby food; it will be good for 3 months. I mix a yolk or two into whatever frozen veggie I'm serving the baby and microwave to defrost.