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June Recipes by Project July

Breakfast

FeaturedFrom June's library

Hard-Cooked Eggs

A batch of hard-cooked eggs without a pot of water.

Prep
1 min
Cook
25–30 min
Serves
6–12 eggs
Hard-Cooked Eggs
Photo: June · juneoven.com

Ingredients

Serves 6–12 eggs

Steps

  1. 1

    Set the eggs in the cups of a muffin tin so they don't roll.

  2. 2
    325°F
    Oven

    Bake 325°F, middle shelf, 25 to 30 minutes (25 for jammy yolks, 30 for fully firm)

    Bake 325°FTimer 25 min, check up to 30 minMiddle shelf
  3. 3

    Move the eggs straight into the ice water for 10 minutes. Peel, or keep in the fridge for up to a week.

Tips and notes

The shells can get small brown spots where they touched the tin. That's harmless.

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