A Much Better Boiled Egg

I love to eat. I bet you do too. And of all types of food, I find the common egg to be one of the most versatile and affordable food to enjoy. Were I ever stranded on a deserted island but able to have one food item available, I would hope it's eggs.

A friend told me about this on Facebook and via Pinterest, how to make a better-tasting boiled egg, which is also easier to peel. I never realized there was a need to improve the boiled egg but I gave this a try anyway. It works great.

The flavor is improved since the taste isn't boiled out through the rather porous eggshell. That much I understand. I don't yet understand the mechanics of why they're easier to peel. But who cares how it works. This is worth doing anyway. Here's how.

Rather than boiling your eggs in water, place them either in a muffin tin with no water so they don't move around, or just place them straight onto the rack. Bake them at 325 degrees Fahrenheit for 25 to 30 minutes. That's all it takes.

At first, I thought they would explode. But that doesn't make sense. If they were going to explode from heat, wouldn't they explode in boiling water, since water is much denser than air?

Even with “taste” being as subjective as it is, I do detect a more pronounced and very enjoyable flavor. And yes, they're much easier to peel. I hope you enjoy this tip. Mucho gusto.




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