Kitchen Hack: Hard-boil Eggs in the Oven

Hard-boiling eggs in the oven has been going around Pinterest and other blogs, but I wanted to see if it really works.

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Normally, I hard-boil my eggs the way I learned from the Better Homes and Gardens cookbook, because I could never remember how my mom did it.

  • Cover eggs in a pot with cold water by 1″
  • Put over medium-high heat and bring to a boil
  • Remove from heat
  • Cover and let sit for 15 minutes
  • Run under cold water

This is how you can supposedly bake eggs.

  • Preheat oven to 325˚
  • Put eggs in a muffin tin (so they don’t roll around)
  • Bake for 30 minutes
  • Run under cold water

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The verdict?

Way less work! The only real downside is that in the summer, you’d be turning on the oven. My egg did have a funny burned spot on the bottom, but I just picked it off since it was really shallow.

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No more watching the pot and waiting for it to boil. Yay!

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Slow Cooker Chicken

We ate a lot of whole chickens around here this summer — we got one every Saturday in our CSA box.  Beer can chicken is great, but sometimes you want to eat other things.  A great way to have chicken handy for salads, casseroles, or anything, really, is to cook the chicken in the slow cooker, then pick all the meat off.  This has the added benefit of making some really tasty, gelatinous, healthy broth.

This is also the easiest thing ever.  Put one chicken (or you can even do two, if you have a six-quart or larger slow cooker) in the slow cooker.

Add one cup of water and one bay leaf per chicken.  Turn it on low. Walk away.  Easy, right?

Eight to ten (or even twelve) hours later, come back to awesome-smelling chicken.  Take the chicken out of the liquid goodness (don’t throw that away!) so it will cool faster.  Pick all the meat off it.

We like to freeze our chicken in two-cup quantities, which are the perfect size for the two of us to eat in a meal and have lunch leftovers the next day.

Next up: what to do with the liquid and bones?

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Kitchen Hack: Make Homemade Mayonnaise with an Immersion Blender

I’ve never made homemade mayonnaise before, even though I love mayonnaise.  Finding this hack where you can make homemade mayonnaise in an immersion blender piqued my interest, especially because you just dump everything into the mixing cup or a one-quart widemouth jar, let it rest, and then let the vortex created by the blender do its thing.

I wanted to try this out with a more whole-foods style mayonnaise than the recipe that Serious Eats used.  So I decided to try out this real foods recipe for mayonnaise.

I used:

  • 1 egg yolk
  • 1/2 cup extra virgin olive oil
  • 1/2 cup grapeseed oil
  • 1/4 teaspoon lemon juice
  • 1 tablespoon vinegar

This failed. I don’t know if it’s because I didn’t carefully pour the oil on top of the rest of the things and then mix it in, but my mayonnaise broke and I had to start over with another egg yolk and some mustard, then drizzle in my broken and gross “mayonnaise” like you would normally drizzle in the oil.  Using the immersion blender was still great, but this method just didn’t work for me.

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Taste Test: Reheating French Fries

You know how you really want to eat your leftover french fries but know they’ll probably be terrible?

We got an order of french fries and reheated them three different ways in a single-blind taste test to see which was the most successful.  All fries were pretty sad-looking and some had been subjected to buffalo wing sauce.

Before Baking

The fries before baking

The methods:

  • Yellow plate: Medium oven, about 350º
  • Red plate: Hot hot (toaster) oven, about 450º
  • Green plate: Stove with small amount of oil

Baking Process

Toaster Oven Fries

Toaster Oven

Reheating the fries in a pan on the stove

On the stove

In the oven - done

In the oven

Our conclusions

Final taste test

Gavin thought the green plate (stove) were the best but a bit oily. The other two were crunchy but ok. I thought the stove ones tasted so good you could hardly tell they had been reheated. I would eat the other ones, but they were definitely not as good!  From now on, we’ll definitely be reheating all french fries on the stove.

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