I love reading Lifehacker, and I check it every day to see what new thing I can do to “improve” my life. Unfortunately, the site focuses far too much on apps for a bunch of tech and gadgets I simply don’t have access to, but every now and then I find an article that’ll give me a little trick or “hack” that makes what up until then was an everyday, mundane activity suddenly become exciting.
Lifehacker’s where I first learned that you could peel a hard-boiled egg by simply poking a hole at the tip and blowing into it. It’s the kind of site that teaches you to take off your shirt in a second, and to open a beer bottle with just one hand. I don’t drink beer, but it’s still a great skill to have to impress people at parties.
I don’t go to parties, either.
Anyway, last week I read this article, which explained how you could make “better” hard-boiled eggs in the oven. According to the recipe, you’d end up with creamier, fluffier eggs – aspects of an egg that fall under the category of “stuff I never thought about until now but somehow always wanted”. Comments for the article over at Food.com also said that the eggs would end up with being less rubbery.
So I gave it a try.
First off, it takes half an hour, which is about twice as long than what it takes to boil an egg in water, if you want it to be hard. So there’s that.
Second, the recipe does actually work. I didn’t set them on fire as the comic suggests, but the shells did brown a bit. They’re a bit more difficult to peel, and the article recommends peeling them in ice-cold water. This, of course, requires you to prepare water and ice so you can peel the eggs in it, which – again – seems to be less convenient than just boiling them, poking a hole at the tip and blowing them out of their shells.
Now, I don’t really know if the resulting egg is – in fact – creamier and fluffier than any regular hard-boiled egg. I’m inclined to call a placebo effect here where people simply convince themselves that the eggs are better. As far as I could tell, it was basically the same eggs with the added unpleasantness of the outside layer of the white a bit tougher – perhaps I overcooked them. I used the exact temperature and time from the recipe, but then again I am hotter than most people. Yeah.
Most importantly, I’d have to say that if the rubbery texture, cream and fluff level of regular hard-boiled is something you feel needs to be improved upon, then you might want to consider the possibility that you simply don’t like hard-boiled eggs. Cook them some other way or eat something else.