With these two boiling methods, the outer shell will not crack and no water will seep in and dilute the flavor of the eggs.
The boiled eggs will taste better, cook perfectly without drying out or cracking, and the shells will come off easily.
Additionally, these methods prevent the rice from burning, which often happens when boiling eggs in a traditional pot.
1. Boiling eggs in a rice cooker
- First, rinse the eggs to remove any dirt or debris.
- Place them in a rice cooker lined with a damp paper towel at the bottom.
- Close the lid and turn on the cooker. Once the cooker switches to the Warm mode, let the eggs sit for another 5-10 minutes. For harder-boiled eggs, you can cook them for an additional cycle.
2. Baking eggs in the oven
- Start by cleaning the eggs and placing them in a baking dish (either aluminum or silicone) to prevent them from rolling during baking.
- Preheat your oven to 160 degrees Celsius.
- Once the oven is preheated, place the baking dish with the eggs in the center of the oven and bake for about 25 minutes for perfectly boiled eggs.
Note: After baking, the eggs are fully cooked. If there are any brown spots on the shells, simply wipe them off with a damp cloth.
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