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[QUESTION] What are your favorite spices to use in soups?
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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?