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In the oven
350 degrees
30 minutes (ovens vary)
Here's another way, different from the video. Place your pan with the eggs in it into a larger pan then fill that bottom pan with water. Some call for water level with the eggs but not sure if that's necessary.
Place eggs in a medium pot and cover with cold water by 1 inch. Bring to a boil, then cover the pot and turn off the heat. Let the eggs cook, covered, for 9 to 12 minutes, depending on your desired done-ness. Transfer the eggs to a bowl of ice water and chill for 14 minutes.
Note: add a dash of distilled vinegar might help with peeling.
Looking for an alternative to save eggs while baking?
Have your heard of the flax egg?
It’s simple, which isn’t always the case with substitutes. For each egg you want to replace, combine 1 tablespoon of ground flaxseed with 3 tablespoons of water and let it sit for about five minutes.
If you’re making a recipe that calls for two eggs, then you would use 2 tablespoons of flaxseed and 6 tablespoons of water.
Don’t replace more than two eggs with flax in a recipe, though.
Once it’s mixed with water, the flaxseed becomes slightly gelatinous, and the texture is reminiscent of a freshly cracked egg. If you’ve ever made chia seed pudding before, it’s a similar process.
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