Why don’t I make them all the time? Well, the thought of getting a big old pot of water boiling, and then timing the boiling, flame on, flame off, lid on , lid off…. UGH!
Half the time I end up timing something wrong, and end up with over cooked, hard to peel eggs. OMG…. peeling hard boiled eggs is the pits!
Ok people. This is a game changer. Eggs go in the oven for 30 minutes, then in a bowl of ice water to cool. That’s IT!
You wanna know the BEST part? The peel practically slides off in one piece. I kid you not!
Here is what you do.
Preheat your oven to 325. Some of the posts I found said between 325-350. My eggs turned out perfect at 325. If you know your oven runs cooler, try out a higher temp.
PLEASE DO A TEST RUN with a couple eggs until you figure out the correct cooking temp for your oven.
That’s it! Perfect eggs every time. I have cooked about 4 dozen so far and have had success with EVERY batch.
Not an egg lover? Make sure to pin this one for Easter time.. it will be a life saver for coloring eggs 🙂
Corey, Darryl, Big D & Little D
- Dozen eggs
- Preheat your oven to 325. Some of the posts I found said between 325-350. My eggs turned out perfect at 325. If you know your oven runs cooler, try out a higher temp. Otherwise, go for the 325.
- Place eggs in a muffin tin to prevent them from rolling around.
- Cook for 30 minutes.
- After the 30 minutes, remove eggs from the oven and place in a bowl of ice water to stop the cooking process.I left them in there for about 10 minutes.