Spring has been good to us so I thought I’d share photo overload of the holler.
For these jumbo size eggs from our Rhode Island Reds (Roxy and Rita), I preheat my oven to 325. I wash and dry the eggs then place them in a muffin tin and pop them in the oven for 30 minutes and then place them in a bowl of ice water for 10 minutes to stop the cooking process.
I like to eat one or two for breakfast sometimes, or add them to salads and other dishes so I cook several at a time. I leave the shells on and they’ll keep in the refrigerator for a week.
If you give it a try, be sure to adjust your time based on your egg size so you don’t over or undercook.