Serious Eats - seriouseats.com

I may have missed it, but I didn't see any comments about baking "hard boiled" eggs. I didn't think it would work when I saw the article, but just set the raw eggs on middle rack of a cold oven, (they recommend a little foil on the bottom of the oven in case one is cracked and breaks - never had it happen) set oven temp to 325, set timer to 30 min., when timer goes off, drop in very cold water. I've done it several times, worked perfect everytime. Tried pulling some out at 25 min., yolks were not completely set good enough for devilled eggs, but perfect for eating with a little salt and pepper. One complaint about this method is wasting electricity just for a few eggs. I had my potatoes wrapped in foil, some bread rolls rising, and some jalepeno poppers that I bake as an appetizer ready to go in at appropriate times once full temp was reached. Egg salad sandwiches, potato salad, some appetizers, and probably hashbrowns for breakfast in my future. What energy waste?