Last weekend I went to the Alabama Gulf Coast with 7 dear friends from high school days. Here we are poolside in our orange and blue, prepping to watch Auburn football:
We went to a private school that only had about 100 students per grade, so it’s a big deal to get 8 of us in one place at one time. It’s pretty awesome to hang out with people who knew you well at age 12! I had hurricane bangs…
Our weekend was a total flashback: There was hair braiding and a makeup tutorial. We ate cookies, watched movies and talked about boys.
*It should be noted that the “boys” are now husbands and one friend was using a breast pump during the chat. But I digress.
One of my favorite things about the girls’ weekend was all the tips we passed back and forth. I learned new tricks for Instagram, put a book on my reading list and discovered a website for collages. Did you know there are candy corn M&Ms? After eating them, we all got a few workout tips from Suzanne, co-owner of Homewood FIT. (Above, she’s sitting next to me in the navy stripes. Hi Suz!)
Suzanne also shared a method for oven “hardboiled eggs” that I was itching to try when I got back home. The instructions are simple:
- Add eggs to muffin cups to keep them from rolling around.
- Cook in a pre-heated oven at 325 for 25-30 minutes.
How can you mess that up? Here goes nothing…
I added a step: Plunge in a ice bath afterwards to stop the cooking. The result:
Not bad! This was try #1, so of course I will make a few adjustments. These have just a smidge of grey around the edge of the yolks, meaning they cooked a little too long. I think 26 minutes will be my perfect time. This might be my new go-to for easy eggs.
Have you ever cooked “boiled eggs” in the oven?