I heartily agree that heating an entire oven for just a few hard-cooked eggs is overkill and wasteful. However, it's possible to use a mini-muffin tin and a counter-top sized oven for as few as two eggs. Otherwise, the method is best for a large number of eggs. I use it when I'm making a dozen or more, usually 18 eggs, for egg salad for a crowd. The cooking is easier, but even better, the peeling is far easier and less frustrating for this home cook.
7/7/13 at 8:50am