Love it! Placed the eggs straight from the fridge into the (cold) oven, which I then set to 325*. Once the pre-heat bell went off, I timed them for 40 minutes (my 1st attempt didn't turn out well . . . think my oven is off, ugh). In any event, these were the most delicious, fluffy, creamy hard cooked eggs I've ever tasted. My son said "don't change a thing Mom, they're perfect" and that's saying alot (he's particularly particular). He asked when I would make them again . . . just bought more EB eggs and have a dozen in the oven as I type this. Mmmmmm, I can already taste them. Other than my oven being "off", I used the wrong pan the first time. All's well now. I'll mixed the eggs with dijon mustard, mayo, onion powder, dill, salt and pepper, and let them chill for awhile. I know they won't last long though, so I've got another dozen in the fridge for tomorrow! Thanks again for this amazing recipe :)
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Love it! Placed the eggs straight from the fridge into the (cold) oven, which I then set to...