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May 15, 2014 02:18 AM


On YouTube anyway.

Here he's baking eggs in the oven. I tried it and somehow overbaked but it does work:

And his channel is

For some reason his channel doesn't have an easy channel name like all the others. Or maybe I just can't find it.

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  1. I will use a word I reserve for only truly epic discoveries, but this *is* EPIC! It really works. I shall never boil an egg again. My toaster oven won't let me do 320°, so I set it for 325° and baked them for 29 minutes instead.

    Tip: Dedicate a kitchen towel just for eggs. Mine came out a bit "toasty" shall we say.

    This news needs to be shared in Home Cooking!

    1. Egg shell permeable to water. Hot water enters egg shell contacts membrane. Something happens.
      Dry heat from oven. No water contacting membrane. Something different happens? I'll try it.
      Alton left out the age of the eggs. The temperature of the eggs going into the oven.
      Little things like that would have been helpful.
      "Good morning dear. What kind of eggs would you like? Hard cooked? OK. That will be about half an hour".

      2 Replies
      1. re: Puffin3

        It looked like Alton took the eggs straight out of the fridge, so that's what I did. The carton I pulled from has a Sell By date of May 23, Grade AA Large.

        N.B. I only did 4 eggs to try this out in the toaster oven, without preheating it. The whites were firm without being rubbery, with the yolks perfectly done. Not a speck of green anywhere around the yolks at all.

        As I pulled each egg from the oven with tongs, I deposited them directly into a 2 qt. pan of cold water where I'd emptied a full tray of ice cubes into it first.

        1. re: Puffin3

          <<"Good morning dear. What kind of eggs would you like? Hard cooked? OK. That will be about half an hour".>>

          He stated clearly that it is a great way to cook a "really big batch" of hard cooked eggs.

          1. Thank you for leading me down a YouTube wormhole. I've wasted two hours browsing Alton clips!

            1. Kenji over at Serious Eats isn't happy with Alton's new egg method:


              It's near the bottom of the article.

              2 Replies
              1. re: sandylc

                I gonna call Serious Bunk on Kenji's criticism of the oven method. What he doesn't tell you is that the brown stuff on the eggs literally dissolves right off into the ice bath, so there's no real downside to the appearance.

                Second, I stand behind that these eggs are the best thing since sliced bread. I used two for egg salad yesterday, after sitting in the fridge for a day, and it was the best egg salad I've ever made.

                A promise: There's one egg left. When I open it up I'll snap a pic of it peeled and a pic of it sliced open.

                ETA: And let's remember, I did mine in a toaster oven! No fancy equipment required.

                1. re: sandylc

                  Hey, I got those brown speckles too. Forgot all about that. I wonder if it's a sign the oven needs cleaning.

                  He's got a point about oven variability. Also I rewatched the egg video and Alton says the towel doesn't get too hot to pick up because it's wet. That has not been my experience with wet towels, but I'm no expert.