I don’t even use a sheet pan, just right on the oven rack. I used to put a sheet pan on the rack below the eggs (i usually just do 2 at a time) in case of a Humpty Dumpty incident, but that has never happened.
Oh, I thought that is what you meant, cook them in the shell in a sheetpan. I hard “boil” eggs in oven, much easier IMO and less mess than boiling in water and it comes out the same. With my oven i set the temp to 325 and put eggs right in (i.e. no pre-heat) then cook 20 minutes and pull them out. At this point they are under cooked but I let them sit for another 10 minutes at least at room temp until cool enough to touch. I like this better than the rapid cool method with cold water to stop the cooking. Comes out perfect for my taste. I think the downside to this method is it doesn’t peel as easy maybe and I usually lose a bit of egg in the peeling process. So you crack the eggs on a sheet pan then cook on stove top?
The rapid cooling with water actually shocks the egg shell and protein, making them separate, you can probably cook it for 2 or 3 extra min, then dunk them in ice water to get the perfect peal.
For mine, you mix and season the eggs in a bowl, butter the sheet pan, pour the eggs into it and bake at 300 for about 10min. Add cheese as soon as it comes out. You get a flat sheet of scrambled egg that you then cut into squares to make patties.
I don’t even use a sheet pan, just right on the oven rack. I used to put a sheet pan on the rack below the eggs (i usually just do 2 at a time) in case of a Humpty Dumpty incident, but that has never happened.
Wait, like in the shell? How’s that work compared to hard boil?
Oh, I thought that is what you meant, cook them in the shell in a sheetpan. I hard “boil” eggs in oven, much easier IMO and less mess than boiling in water and it comes out the same. With my oven i set the temp to 325 and put eggs right in (i.e. no pre-heat) then cook 20 minutes and pull them out. At this point they are under cooked but I let them sit for another 10 minutes at least at room temp until cool enough to touch. I like this better than the rapid cool method with cold water to stop the cooking. Comes out perfect for my taste. I think the downside to this method is it doesn’t peel as easy maybe and I usually lose a bit of egg in the peeling process. So you crack the eggs on a sheet pan then cook on stove top?
The rapid cooling with water actually shocks the egg shell and protein, making them separate, you can probably cook it for 2 or 3 extra min, then dunk them in ice water to get the perfect peal.
For mine, you mix and season the eggs in a bowl, butter the sheet pan, pour the eggs into it and bake at 300 for about 10min. Add cheese as soon as it comes out. You get a flat sheet of scrambled egg that you then cut into squares to make patties.