Ok people. This is a game changer.
I love hard boiled eggs.
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!So when I kept seeing the idea on Pinterest, of hard boiling eggs in the oven, I HAD to give it a try.
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!
Easy peel hard boiled eggs = the best thing ever.
Looking for an Instant Pot Hard Boiled Egg Recipe? I have one here!
Here is what you do.
PLEASE DO A TEST RUN with a couple eggs until you figure out the correct cooking temp for your oven.
How to Make PERFECT Hard Boiled Eggs in the Oven
- Preheat your oven to 325 degrees F. If you know your oven runs cooler, try 350 temp. 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.
- 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 🙂
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How to Make PERFECT Hard Boiled Eggs in the Oven
Ingredients
- Dozen eggs
Instructions
- 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.
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Nutrition Information:
Nutrition Disclaimer
Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
Lindsey says
Just made these to dye! (We have our own chickens, but they lay brown eggs, so I bought some whites from the store. So I can’t speak to how it works with fresh eggs) I washed them first to avoid the brown spots on the shell, cooked in an electric oven at 350 for 30 minutes in an aluminum mini muffin pan.
I got brown spots on the shells, because a pinhole on one egg sprayed over the other eggs, but they came right off in their ice bath. Cracked one open, and the first layer of egg white stuck to the shell, but came off easily when I got a butter knife between them. There was one tiny brown speck inside, but it didn’t effect the taste at all. Off to dye them now! Thanks for the tips!
Corey says
First of all I LOVE that you have your own chickens! I am so glad this worked out for you 🙂 Hope you have fun coloring the eggs! XO
Kathy says
Just took mine out of a gas oven; which for the first time I used an oven themometer (fluctuated–yikkes) however look and smell ok although mine too came out w/ the brown spots. Not really an issue because it comes right off in the ice water — no biggy! thanks for the fun tip…
Ginger says
I read about this many times in the last few weeks and decided to try it tonight. When I Bing’d it i saw a few people say that you need to poke a hole in the end to avoid exploding eggs in the oven. I did that on 13 of 17 eggs before I misplaced my round file I was using to drill the holes.
The 13 drilled eggs came out perfect. The 4 not drilled split apart horribly (which I will use in deviled eggs).
Cindy says
Just wanted to let you know that this idea is really spreading on Facebook. I was at a local packaged liquor/convenience store. They had eggs for 99 cents a dozen. I bought 3 dozen and asked the clerk if he had heard about hard cooking eggs in the oven. A customer overheard me and he said, “I have! 325 degrees for 30 minutes!” The gentleman had to be in his late 70’s. I asked if he had heard about it on facebook and he said, “Yes!” Thank you for sharing this. It is a game changer for sure!
Corey says
Hahahaha. That is awesome 🙂 Thanks for sharing Cindy!
Dallas says
Just tried a trial run on two eggs. 325 for 30 minutes in an electric oven. I used a silicone muffin pan sitting on a cookie sheet. PERFECT! THEY PEELED EASY AND LOOK AND TASTE WONDERFUL! I had only very fresh eggs as I have my own hens so peeling is always a problem. For anyone who hes chickens, try flooring the variously. Floored eggs. Our chickens lay white, blue, barely tinted, all the way to deep chocolate brown. The kids love seeing the variety of color from a single dye. Thanks for the fabulous tip, I have a dozen baking now.
Corey says
Awesome Dallas! I love that you have your own hens 🙂 Have fun coloring the eggs! XO
Meehsa says
Thanks for this! They turned out amazing! I totally suck at boiling eggs. Putting them in the oven – set it and forget it!
Happy Easter! 🙂
Corey says
Happy Easter to you too Meesha! Glad you loved this 🙂 XO
Mike M says
Awesome… turned out great! I never leave comments but after these I figured I had to. Gas oven, 330 deg (my oven is about 5 deg off), 30 minutes. I used a mini muffin pan and paper baking cups to prevent touching eggs to the pan. Cooked 14 eggs and filled empty spaces in the pan with a little water. Was a little nervous since I didn’t do a test run, just kinda went for it with a full batch. The best hard “boiled” eggs I’ve ever made and super easy to peel! I’m going to experiment and try to perfect soft boiled next week. Thanks!
Corey says
That’s great Mike! I really appreciate you taking the time to comment. Let me know how the soft boiling experiment goes 🙂
Margaret Fisher says
Was planning on doing two test-runs in our electric oven…one egg at 330 for 30 mins, then if it came out poorly I was going to try a second test egg at 350. First test egg came out absolutely perfect…no brown spots, perfect degree of done-ness. Now doing the full batch of eggs for deviled’s and potato salad. Thanks a bunch! (for reference, I used just a plain old metal muffin pan )
Amber says
This worked perfectly!
Corey says
Awesome Amber, thanks for taking the time to let me know 🙂 XO
Alexa says
My eggs turned out perfectly, but a friend tried it with a silicone muffin tin and it didn’t work – they were still liquid according to her.
Corey says
Alexa, I am so glad this worked for you 🙂 I don’t think the silicone would change the way the eggs cooked,but maybe her oven runs cooler, and she should try 330-335 for her next batch.
Marianne says
I tried this tonight for my deviled eggs for tomorrow. Mine were miserable. I cooked them at 325 for 30 minutes. Toward the end I heard “pops” in the over and checked to make sure they didn’t explode. They were ok but two cracked their shells. Upon shelling them, the end where the air bubble is was light brown and there were a few golden spots on the eggs. I used them anyway (because I didn’t want to throw away a dozen eggs). I hope no one will notice tomorrow. Unless I can get some troubleshooting ideas, I’m going to continue to boil my eggs. Help!
Corey says
Marianne, some people have tried silicone muffin pans to help with the brown spots. There are lots of helpful tips in the comments. When you say they were miserable… did they taste ok? Are you just saying the little brown spots made they miserable?
Stacie C says
My husband and I are always open for tips and heard about baked eggs. We googled “baked hard boiled eggs” and found this very cool site. First time here but already love it! These posts made us laugh. We are about to try our first run. We are going to put in TWO eggs and cook them for 30 minutes at 325 degrees, and then directly place them in ice water for 10 minutes. We find it extremely amusing that the people who are complaining put all of their eggs (liturally) in one basket after they were urged not to!!!! Be back in 40 minutes or so with the results! Fingers crossed 😉
Corey says
🙂 Can’t wait to hear how it works out Stacie 🙂
Felicia says
This worked like a charm for me. I lined the muffin pan with muffin cups to avoid brown spots that others had mentioned. this seemed to do the trick. A couple were a little difficult to peel (and by difficult I mean typical hard boiled egg on the stovetop). The rest peeled perfectly. Thanks for sharing!
Corey says
Awesome Felicia! I am so happy you liked this 🙂 Thanks for sharing!
Stacie C says
40 or so minutes later…….. Drum roll please!!!! Epic fail on our end. The good news. We needed the eggs for both potato salad AND deviled eggs. YES, we did do all 12 eggs but we felt it was worth the risk… LOL. The eggs cooked perfect in our case, however, the peeling part was brutal. I have come to the conclusion that boiled or baked…. I can’t peel an egg. There were brown spots, but not a deal breaker when putting your eggs in a salad or other non cosmetic egg dishes. All in all, for us it was about the same as a boiled eggs. It either cooks and peels perfect, or it doesn’t! Happy Easyer all 🙂
Corey says
Thanks for reporting back in Stacie :)I am so glad the eggs cooked well for you! I wouldn’t call that an epic fail 🙂 Just a peeling problem. Thanks for giving this a try! XO
Jennie says
Just tried this new way of doing eggs, how fantastic..worked great. I did do a test run of one white that I purchased at the store to color and one brown egg I get from my neighbor lady who I get my fresh eggs from. The white one did peel a little harder but the shell on the brown one came off quite easily, my egg lady has told me that eggs that are at least 1 wk. old will peel easier. I just called her and she thought that I had slipped a cog, but did say she would try it “someday”. Thankyou for this wonderful hint because usually I have several that will crack open when boiling them . You can learn something new everyday. Happy Easter
Corey says
Great tip! Thanks Jennie 🙂 I am so glad you liked this. Happy Easter to you too! XO
Marie says
I just tried this for 30 eggs to be used for deviled eggs. I had a couple burst and one was cracked going in. They did have multiple brown spots but that doesn’t bother me. They taste fine and it’s one less pot to wash. I wish I had read all of the reviews and tried the silicon pans. Also, my eggs were fresh from the store so they were a little harder to peel. The key to easy peeling was getting under the rubbery skin and the peel came off in a large part. Also, start by cracking them at the bottom.
Brandy G says
Just saved my Easter! We’re on our family holiday and had nothing to boil the eggs in!, I rememberedreading something about making them in the oven and google led me to your article! Easter egg decorating has been saved!
Corey says
Yay Brandy!
Joelle says
Corey, I wanted to help restore your faith in mankind by telling you that I tried this – ONE EGG AT A TIME – until I got it figured right for my oven. Only took me two tries. One at 325 and one at 300 – my oven runs hot apparently. Eggs are just cooling now so I don’t know how they peel . However, given that they are for decorating and I don’t personally eat them I am just ecstatic that they were easy to cook! Mine also have brown spots on outside but it just washes off.
Joelle says
Sorry! didn’t realize first post went! I have not posted to a website like this in about 10 years! But could not resist after seeing all of the people grumping about wasting a dozen eggs.
Corey says
Hahaha. No worries Joelle! I am glad you did the test run! I hope you found the “sweet spot” for your egg cooking 🙂
Sandi says
I just performed the Great Eggsperiment – two eggs in ramekins, baked at 325 degrees with the convection on (circulating the air in the oven). At the same time I put the other 10 eggs in a saucepan and added enough water to cover them by 1″, plus 1 teaspoon of baking soda. I also threw in a handful of red onion skins to see what kind of coloring it would give. I brought the pan to a boil, reduced the heat slightly, and simmered for 3 minutes, then removed the pan from the heat and let it set for 10 minutes. Both the boiled and baked eggs went into a large bowl of ice water for 5 – 15 minutes. The baked eggs took 10 minutes longer, although some of that was preheating time. I peeled one of each egg, and both were beautiful – easy to peel, firm but not tough whites, and creamy yellow yolks. The baked eggs took a little longer but were easier and I could do other things during the 30 minutes, but mine did have brown speckles on the outside, most of which came off in the water (next time I’ll wash them first), and two tiny brown spots inside that may be corrected with the use of a silicone pan. The boiled eggs were an amber color from the onion skins, making them easy to identify as hard boiled, and were faster. Both tasted the same. I’ll probably continue to boil if I want to color them, and I’ll bake them when I want either a very large or very small quantity.
Stevenzo says
I did three batches. First batch was perfect! Second batch..fail. Third, nope. Why did I not get the brown spots and difficulty in peeling the first time, but next two failed? Here is why…The first batch was made with older eggs. I believe that the brown spots have something to do with the moisture content in the shell. The longer they are in your refrigerator, the more the shell dries out. And older eggs always peel much easier. So from now on, I will buy my eggs a week before baking them. But when they cook up right, they are perfect…
Sue C. says
I rebelled at peeling eggs, so my sister sent me this link. If you’re just looking for eggs for salad, I tried a doz and a half. Break into fair sized bowl, prick yolks with fork, cover w/plastic wrap, MICROWAVE 3 min, stir (whites cook faster, stir them toward center), cook 4 more min. Let cool to room temp, wouldn’t be bad to refrig overnite, chop with knives, add your salad ingreds, and enjoy! Don’t think I’ll ever go back to peeling, even for deviled eggs. May nuke whites in flat dish and spread deviled yolk mixture like frosting, then cut in squares. May look weird, but bet it’ll taste the same. Haven’t actually tried that yet, so will have to figure out times.
Think I’ll try this just for the fun of it. Thanks!
I am a Happy Cooker says
I haven’t tried this yet, but I will if I ever finish the eggs I cooked and never colored! It seems that a little water in the muffin tin might prevent the brown spots, I’ll try one or two and see how they behave.
I am a Happy Cooker says
Hey any good ideas besides egg salad or deviled eggs to use up a bunch of eggs before they spoil?
D0n Warren says
I have very fresh eggs daily from our hens and found the brown spots can be eliminated if one puts the muffin tin on the top oven rack and puts a piece of aluminum foil or a cookie pan under the muffin tin to diffuse the direct heat from the oven heating elements. A convection oven would not need the aluminum foil. I would guess it could work the same way for a gas oven.
Save Big Live Better! says
TOTALLY a game changer! With a toddler running around, this has made eggs at lunch so much easier than having to keep an eye on a boiling pot!
Thanks:)
Ami says
I tried four eggs as a test and have opened one so far. They are a week old, grocery store brand eggs. Based on the one egg, I think I’ll decrease the cook time to 25 minutes and keep the the temp at 325 degrees. My shells did have some small brown splatter marks. I’m assuming this is from residue of other other eggs breaking at some point. It came off in the ice water. The shell was easier to peel then normal boiling method. I did have one dark spot in the white and the yolk was gray in that area. I don’t have silicone muffin pans so maybe with the decreased time and cupcake liners that will help. All in all, I’d rather cook this way then boiling water, half of the time I forgot that the I’m boiling them and overcook anyways. Thanks!
Melody says
I love baking them. I thought maybe the brown residue on the outside and the brown spots on the inside may be the difference in baking and boiling. Maybe when boiling all of this stuff is floating in the top of the water not to be seen..lol Brown spots inside and out are not a setback for me at all. Being a homeschool teacher makes me want to “learn” why not “ask” why…lol
Keecee says
They didn’t cook right. Room temp eggs at 325 for 30 minutes. 10 minute ice bath. First one was still uncooked in the white and yolk. I guess it would be a soft boiled egg. I have a convection oven that cooks at a steady heat. Not sure what happened. Putting the eggs back in the oven for a few more minutes hoping to salvage them. My son has a project due for school on Monday. He is making an old recipe from the Renaissance period for his English class. We cooked 2 dozen eggs.
Kelli Morse says
Cooked at 325 for 30 and came out perfect! Yes maybe one or two very tiny brown spots but these didn’t effect taste at all. My husband said ” best hard boiled eggs ever”. Peeled very easy. Great tips, am now a huge fan of your blog.
Gayle says
Thank you, Corey! This is great!
Gayle says
Silicone successes?
I, too, had brown spots on the eggs whites with a metal pan.
For those who have tried with silicone products, do the silicone muffin cups work as well or better than the pans…or vice versa?
(I need to buy something.)
Thanks!
Swimmer07 says
This worked out great for me! I cooked them in a muffin tin in my oven (electric) for 39 minutes at 325 then immediately dumped them into ice water. They peeled so nicely. I did have brown spots on a couple, but I don’t know if it was related to mositure or if it’s a small burn or something. They tasted perfectly fine.
Sara says
Thanks for sharing–I have my own chickens, so I have lots of eggs. I decided to try this (and go figure, I picked the freshest eggs, two of which were laid this morning) and have to say it’s easy. Since the shells and membranes on “farm” chickens tend to be thicker, I had almost given up being able to have deviled eggs (due to the membrane pulling at the meat, leaving a pocked surface), but if I can get the temp right, I might be able to enjoy them again!
I did six eggs at 325–they ranged in size from small to extra large. The smaller ones were fine, the larger ones were not quite done–so next time I’ll go a little hotter.
And I used liners in my cupcake pan and still got tiny brown spots on the flesh inside, so it appears silicone is the best way to avoid that!
A.J. says
My attempt at this did not work. Had the brown spots and did not peel any better. But my eggs are only a day out of the chicken house. But I’m trying a second batch any how.
TD says
This is AWESOME! But could we please cl at as it is? These are HARD BAKED not BOILED. =)
Chris Skelley says
Thank you so much for posting this recipe! My wife and I eat a lot of hard boiled eggs from our chickens for the good protein and I hate having to hover over the stove to avoid overcooking them or wondering if they’re done yet and then there are the cracked eggs! After the first batch were a bit undercooked I tried another batch in our gas oven at 335 for 30 min and they are perfect everytime! Of course if I don’t use older eggs they aren’t as easy to peel but that’s the same as boiling. We do a batch of 18 every week. Thanks again!
Chris Skelley says
Oh and we have a few brown spots with each batch but so what, they don’t taste any different at all!
KATHIE KUNZ says
I saw this post & was telling my daughter about it & she was going to do these until she heard about the brown spots, so I decided to do an experiment. Experiment was a success! Here is what I did. Put some water in each section of your standard (not the mini) cup cake pan (you don’t need a liner) & then put in your eggs….lay them on their sides rather than sitting them up. Perfect hard boiled eggs…no brown on the egg white & the yolk was a perfect color! Yeah!!! Heated oven to 325 degrees, baked 30 minutes & then took tongs (eggs are really hot) & put all the eggs in an ice bath for about 30 minutes…I had to run out to the store & when I got back they were ready to peel (so easy…remember to use older eggs so the peel better…lol) Now to do a lot of eggs will be so mush easier! 🙂
Corey says
Awesome Kathie! Thanks for the tips 🙂
Sarah says
Tried it. It worked great. I did get brown spots on the inside, but they don’t bother me. Also, take this from a 13 year chicken raiser. The fresher the egg, the harder it will be to peel.
Chef Jack says
Couple of things I discovered doing this: 1. Eggs that have come to room temp cook better, without popping. 2. If using a convection oven, turn the heat down even lower, say 275 or 265. The brown “stain” seems to be the area of the egg where there is a small pocket of air, and the egg over cooks. Cutting down the temp helps reduce this greatly. 3. Thirty minutes is about perfect, but even if it goes to 40 minutes at the lower temp, no harm done. 4. In some cases I’ve put a small amount of water in the cupcake pan, then put the egg in there, or draped the cupcake pan with a wet towel and then put the eggs on the towel. These seems to reduce instances of brown spots, but I haven’t done it enough to be conclusive yet.
Overall a very good technique if you don’t want to boil eggs. Alternately if you do want to boil eggs, I have found that adding a tablespoon of baking soda to the water before boiling makes the eggs easier to peel.
Corey says
Thanks for the tips Chef Jack!
Renee says
OMG I thought I was the only hard boiled egg obsessed lady! I was a bit sceptical about it so I only did 4 eggs. Now I’m mad I didn’t do more. I have a 1950’s gas oven. (Hotter in the back). I double lined the muffin tins with cupcake liners. The very bottom of the shell only turned brown, no damage to the egg. If I’d had silicone it probably would’ve defeated it entirely. PERFECT boiled eggs. And sooooo much easier.
Corey says
Awesome Renee! I am so glad you loved it 🙂
Ashley Krywko says
Just tried this out for the first time, and it worked! I had some marks on my eggs, but the taste didn’t change one bit. And they peeled real easy too! Its better to use older eggs, not ones you just bought. It was the first time I wasn’t embarrassed to make deviled eggs cause of the problems I have getting the shells to peel.
Leah says
I found another website, Alton Brown, that says he places the eggs directly on the rack then turns the oven on, so it sounds like he does not preheat. Have you ever tried it that way or had anyone comment of trying it that way??
Corey says
I have not Leah. My eggs always turn out great just the way I posted 🙂
Gail Caines says
Just tried this. Threw half a dozen (not fresh eggs) in my electric KitchenAid oven. Awesome! So easy and perfect. The yolks seem a little tastier done this way. Shells slid right off. Did have a couple of little tiny brown spots on them but for putting in the fridge to peel and snack on or put in a salad not a big deal. Brown spots don’t make them taste any different. Will get a silicone muffin tray for if I want to do Devilled Eggs for entertaining.
Brilliant !
Corey says
That is great Gail! I am so glad it worked so well for you 🙂
Claire says
I have a question about the water. Is it to cool the egg down or stop it cooking? I was think of bringing hard boiled eggs to a group breakfast, but I want to keep them warm.
Corey says
To stop the cooking 🙂
Claire says
Thanks!
Meli says
Pics look like yolk is too overdone., and 30 min? I always hardboil my eggs and they always peel easily. Plus, it only takes 4.5 minutes once water boils. Put cold eggs in pot of cold water-just enough to cover. As soon as water boils, set timer for 4.5 min. Drain water and run under cold water until eggs are cool. No lid, salt, or any tricks needed. Perfect every time. For Easter eggs, I will boil longer because they won’t be eaten right away and won’t be refrigerated-8 to 10 min.
Sharon says
I haven’t tried baking the eggs yet, but noticed one of the important questions has not been answered. Do you put the eggs directly from the refrigerator into the oven, or wait until they are room temperature before baking?
Thank you!
Corey says
I always use them straight from the refrigerator.
Charles says
I made these today using the “nest” method mentioned by another person, where I put cotton in the bottom of each of the cupcake tins, to prevent the egg from contacting the pan directly. All of my eggs except one came out with no brown spots. I cooked them at 325F for 30 minutes and did the ice bath for 10 minutes. The eggs were approximately one week old and farm fresh. For me it was a definite improvement over the boiling method I have historically used! Very easy to peel and texture was great! Definitely will continue using this method in the future.
Corey says
Awesome Charles! Thanks for sharing your experience 🙂
Debbie says
Potatoes will get brown spots where they come in contact with the pan, too. To alleviate this issue, professional restaurants use large kosher salt to keep the potatoes up off the pan. And you just thought it was seasoning? Nope! Put some salt in the muffin tin to keep the egg from touching the metal, and the brown spots should not be an issue!
Corey says
Great tip Debbie!
Karey says
I had 8 eggs in a regular muffin tin, put them in a 325 degree oven for 11 minutes, had them in cold water, in the fridge, for about a half an hour, and when I went to peel them…. SPLAT!!! Undecooked egg innards all over my hands and countertop. I just wasted 8 eggs. 🙁
Katie says
Hi Karey,
I believe the cook time is 1/2 hour. Don’t be sad. Try again, you won’t be sorry. 🙂