12 Egg Hacks You NEED to Know!

Ingredients

• 12 large eggs Large Eggs (room temperature for even cooking)
• 4 cups Water (enough to rise just above the eggs in the casserole dish)
• 1 tablespoon Avocado Oil (lightly spray the silicone pan to prevent any sticking)
• to taste Salt (optional, for seasoning after cooking)
• to taste Black Pepper (optional, for seasoning after cooking)

Instructions

1. Preheat Oven

   Set the oven to 350°F (177°C) and let it fully preheat.

   Time: PT5M

   Temperature: 350°F

2. Arrange Eggs in Silicone Pan

   Place the silicone bread pan inside the casserole dish. Crack the eggs into the pan, keeping the yolks intact, and fill the pan until it comfortably holds 12 eggs.

   Time: PT5M

3. Add Water Bath

   Pour water into the casserole dish until it reaches just above the tops of the eggs (about 1/2 inch above).

   Time: PT2M

4. Season and Oil the Pan

   Lightly spray the silicone pan with avocado oil and sprinkle a pinch of salt if desired.

   Time: PT1M

5. Bake the Eggs

   Place the casserole dish in the preheated oven and bake for 35 minutes.

   Time: PT35M

   Temperature: 350°F

6. Prepare Ice Bath

   While the eggs are baking, fill a large bowl with ice and cold water.

   Time: PT3M

7. Cool the Eggs

   When the timer goes off, carefully remove the casserole dish (it will be hot). Using tongs, transfer the silicone pan to the ice bath and let the eggs sit for 5 minutes.

   Time: PT5M

8. Peel and Store

   Gently tap each egg on the counter, roll to loosen the shell, and peel. Rinse briefly and pat dry. Store in an airtight container in the refrigerator.

   Time: PT5M

Nutrition Facts

Calories

840

Protein

72 g

Carbohydrates

6 g

Fat

60 g

Fiber

0 g