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.
Angie says
I am so excited to try this!!
Katie says
Love how easy this is. I just hard cooked 36 eggs in 1/2 hour. One thing I will suggest is when you put them in the ice water use a spoon or something to gently put them in. I sort of slide mine down the side of the bowl and when they reached the others that were already in the water the shell was broken with a dime sized hole in it.
Kelly says
Thank you! This is my second time using this recipe and I love it! some of my friends think it is silly to heat the oven and bake them for half an hour when they can do it the “traditional” way so much faster, but I tend to be forgetful and have on more than one occasion forgotten that there was a pot of water boiling away on the stove and didn’t remember until I heard an explosion in the kitchen! OOPS! 🙂 never again. it may take longer overall but being able to put them in the oven, set the timer and walk away is awesome! Thank you for sharing this recipe!
Corey says
Thank you Kelly for sharing your experience. I am so happy to hear you love this idea too 🙂
Sara says
THANK YOU THANK YOU!! You have changed my egg-boiling life forever! I will never make hard-boiled eggs on the stove again. This is TRULY a game changer just like you said. Thank you again!
Corey says
🙂 You are soooo welcome Sara!
Amber says
Fail for me. I tried 6, baked for 30 minute and they were very very runny so I baked them for 10 more minutes, still runny. 🙁
lindap says
I did this this morning and it worked out fine. I did use muffin tins with liners and still got brown spots, but no big deal, they are just for my family to eat for breakfast. I put them in cold, not ice, water and they peeled fine in a matter of minutes. For those with fresh eggs that crack easily, try using a spoon to crack the egg at the top and then bring the spoon under the shell all around the egg and the shell will come off in large pieces.
Corey says
Great tip! Thank you so much for sharing 🙂
Kathleen says
I have seen this so many times on Pinterest and I bookmarked. Then a friend tried this with complete success so I went back to find the pin only to discover the link no longer worked. Thanks to an internet search I found your blog. I tried it with 3 eggs first and had complete success! Even my 3 year old was able to peel his own egg. I’ve got a dozen in the oven now. I love this technique. Thanks for the post.
Corey says
Yay! I am glad you found me 🙂 Yes, this the only way I ever make hard boiled eggs anymore…it’s so EASY!
Ed says
so now what will we call them. hard baked eggs?
Amanda says
Turned out just fine…1 small brown spot. No big deal to me…
Faith says
If you put a bit of water in the muffin tin before you bake the eggs, you’ll avoid the brown spots.
gobigtruck says
so I took your advice in only tried to for the first time! I had two slight hiccups which aren’t really a major problems. 1-the eggs were somewhat difficult to peel and 2-each egg had one little brown spot. So, what I will try to do is reduce cooking time by 2 minutes and soak time by two minutes as well since eggs were cold… other than that, super awesome and tasty
gobigtruck says
I guess I really ought to use spellcheck… tried 2 eggs… again, thank you for a super awesome idea… Noel
Danielle says
This didn’t work at all. Wasted more than a dozen eggs. They seemed fine until I got the shells off, bit into it, insides COMPLETELY gooey. Absolutely disgusting. Cooked it at 350 for 30 minutes just as it said and my oven has never failed with other recipes. I’ve never had to bake anything at a higher temperature than what was recommended. I’ll be going back to boiling from now on, this way would be easier, but it’s too good to be true. I can’t stand soft boiled eggs, it was a nauseating surprise.
Corey says
Danielle, this is why I URGED people in the post to just try a couple eggs at a time until you reached the sweet spot for your oven. All ovens are different, gas, electric, run hot, run cold… I am so sorry that you wasted so many eggs.
Anndi_danielle says
I have been making these in my oven for years. To prevent brown spots don’t overcook them and the egg can’t touch the metal. I use cupcake liners and you can keep using the same ones if you save them. I bake mine at 325° but have to cook them for 35 minutes. To get the timing right, and not have to do test eggs, you have to pull them out at the 30 minute mark or even at 25 minutes if your oven runs hot, then take one egg and put it in the cold water for a minute. Peel, and if it is taking some of the white, you need to put the rest back in for another 5 minutes. Check again every 5 minutes till you get the perfect egg.
Jen Hasko says
Tried this yesterday, eggs cooked perfectly. Used a coated muffin tin with inserts after I cooked dinner at 350. Turned the oven down and popped the eggs in for 28 minutes, transferred to a bowl of ice water for 10, perfecto! Tried another dozen tonight at 325 for 30 minutes, cooled for 10, and they were definitely a lot harder to peel. These eggs were fresher than the original batch, so I’ll keep that in mind for next time. Thanks!
Jason says
Perfect. Thanks!
Phylis stevens says
How does it work at High Alltidued 7800 feet
Kathryn says
I have tried this with regular eggs @ 325 for 30 min and they turn out great but every time I try this with organic eggs the white and yoke are not fully cooked even at 350. I have even attempted with organics that are 3 weeks old at 350 for 45 and still I get white and yoke now fully cooked. Has anyone else had this prob. with organic eggs. I could use some suggestions. Our family is really trying to eat healthier.
RoseSinger says
Omg just made them for egg mayonnaise and this is a fab way to do them! So glad I tried it!
maveya says
Going to give 6 goose eggs a test run. I have lined a low pan with parchment paper and placed the egg in a cupcake paper and at 350 for 40 min. Lets see what happens! I have 40 to cook. If the test is a success I will do the rest this way.
Corey says
Goose eggs?! That’s a first for me. What do they taste like?
Penny says
I tried these today, they tasted fantastic! However, they were not easily peeled. Perhaps being fresh eggs makes it more difficult to peel. Not entirely sure. Love the idea of cupcake liners to prevent the tiny brown spots.
Anyone else have difficulty peeling fresh eggs?
Angela says
Everyone should get an inexpensive oven thermometer. You may be surprised how much your oven temperature is off. I took mine to work (where I care for someone in the home) because things were always burning. The oven was 50° hotter than the dial said!!
Colleen says
i just tried this and it worked. i was truly amazed. will be doing my hard boiled eggs like this all the time now.
Mara says
Thank you so much! I’ll never boil eggs again. I baked the eggs directly on the rack at 325 for, thirty minutes. The shells slid off easily. I’ll never boil eggs again!
rapidtexter says
I sent this baked egg method to my college kid last year and it changed her life. Loved it!!
Linda Isbell says
Do the yolks come out in the middle? I hate it when they are all over the place.
Stephanie Potter says
I was wondering if any adjustments were going to be needed for my higher altitude and dry climate (South-central Colorado), since no one mentioned where they were, but I figured I’d just jump in and try it exactly as it is and tweak it if I needed to.
I just did my first 2 trial eggs- they turned out GREAT!! They were store-bought organic, cage-free brown eggs. I used an aluminum mini-muffin tin and 2 paper liners in each cup (and I have a gas oven). I noticed a tiny bit of yellowish overdone-ness at the tip of the white, so next time, I think I’ll put them pointy-end-down and see if that helps. I put them in the ice water bath for 15 minutes for good measure and they peeled like a dream! There’s also none of the weird gray-green layer around the yolk, they’re perfectly done and taste great! This is fantastic! I’m a convert!
Cody Carter says
Tried this with two eggs, worked great other than two little brown spots… will try a dozen next time… Thanks
Erin says
I tried this but BE CAREFUL NOT TO USE AN OVEN THAT THE TEMP GAUGE IS NOT ACCURATE! I burnt the shell of the eggs using an older oven at my place of work and I created little egg smoke bombs! Needless to say, it was an embarrassing experience that smoked out my entire building and stunk the entire place up!
YIKES!
Megan says
This works great! Been baking eggs for over a month now… if you put a little water in each well of the muffin pan you dont have to mess around with cotton balls or liners… cool for at least 10 mins in ice water bath and peel . Perfect!
bridget brown says
Any ideas on cooking time for 9000′ elevation? Heard this idea last week and will try it soon. Any tips would be great. I rarely adjust my cake recipes and never adjust my bread maker recipes but beans are impossible to cook except for in a pressure cooker and rice takes a minimum of an hour. Maybe the oven is just different? Any scientists out there that want to comment?
Debbie says
If you are having trouble peeling eggs, use a wet spoon turned upside down to slip under the shell. That will save you from ruining the white!
Debbie says
I just tried this and it worked great. 325 for 30 minutes. I used cupcake liners and there was the tiniest little brown spot. No big deal at all. They peeled so easily, I was totally amazed.
Kathy says
I just told my husband about this way of making eggs and he was so intrigued he wants to try it tonight!
Angela says
I just tried this method this morning using 4 eggs. Based on feedback, I put each on a cotton ball bed. The trick is keeping the egg from touching the sides of the pan to prevent brown spots on the whites. 30 min at 325. Perfect eggs. The only weird thing was the brown oozing from the eggs. Like pinholes. I put them in the ice bath and the brown came off. Eggs were fine. The yolks were bright orange yellow not. the nasty green.
Jill says
Reminds me of when I found out I could make bacon in the oven!
Shelly says
Perfect!! I tried two to test this as I have a new gas oven and have some issues with it over cooking. This is my first time having a gas oven as well so I’m still adjusting to it. I did 325* F for 30 minutes. I did place some aluminum foil over the muffin pan so they weren’t touching the pan. I also used a mini muffin pan. I would expect if you had an electric oven it might require a longer cooking time because when I follow directions such as tube biscuits I have to cut the temp and cooking time with my oven.
I didn’t wait the ten minutes for them to cool. I find that eggs come away from the shell easier if the egg is warm and the shell is cold. I always place the eggs in cold water and peel them under the water. My eggs were fresh from the store and peeled so easily the shell practically fell off. I would suggest if you buy organic or farm fresh you buy them about a week in advance. I’m always the one to peel hardboiled eggs at family functions as I actually like doing it. I’ve found even with fresh eggs peeling under cold water before the eggs have fully cooled helps remove the peels much easier.
Lindsey Harrell says
Made these last night and used cotton balls under to support and prevent burning.. A few of the eggs had some burn marks but they taste perfectly fine. I actually prefer these over regular hard boiled eggs. They were so moist and fluffy!!
Thanks for the share!
Jodi says
Tonight was my test run before cooking my eggs for Easter egg dying. I cooked 4 eggs in an electric oven at 325 degrees with an old metal mini muffin pan. I used paper liners to try to avoid the brown spots. Perfection! No brown spots and they peeled easily. My daughter is going to use these to make deviled eggs. The peeling part won’t be as important for the next batch – the eggs to dye for Easter. Can’t wait. We have always managed to crack a few by boiling them in a pot. This is a winning method.
Fred Estep says
Should the eggs be @ room temperature???
I’m guessing that you don’t need to place a hole in them as you do soft boiled, correct. (???)
I scanned through most of the comments above but detected no inquiries as to these questions.
Michelle says
I’m wanting to try this but I do not have a muffin pan. So, do you think I could try lining a cookie sheet with parchment paper then placing each eggs in a cupcake wrapper?
Justin M says
I have been looking for the best and most consistent way to make hard-boiled eggs. I have tried using cold eggs, room temperature eggs, dropping them into a rolling boil, bringing them to a boil in water, adding salt, adding vinegar, using older eggs, using new eggs, and even tried the impractical “golden” hard boiled eggs. I finally just gave up and that whole time this was all i had to do!! Works great, and is a great dieting option, thank you.
Danielle says
I just made these and had almost the whole dozen crack in the oven. I’m not sure where I went wrong, although I was too lazy to do the test batch. Not too big of a deal except these are for dying this weekend. Running to the store for another dozen and I’ll try it again. Should I try a lower temp or put the eggs in the oven as it pre-heats?
Meagan says
Honestly- and I know this is a pain- you have to do a test batch. Oven temps vary so much. I did and found my electric oven worked best at 335 for 30min. on eggs just out of the fridge. I have a silicone mini muffin pan and used that. Worked great. My suggestion would be to buy 2 dozen and keep trying. Once you figure it out, it’s soooo much easier than boiling. Good luck!
Meagan says
I just did this yesterday since we were going to be coloring Easter eggs and I hate boiling them for numerous reasons. Before I began, I read all of the other reviews and did a test run with 3 eggs first. I URGE EVERYONE TO DO THIS!!! I see so many people upset with Corey’s recipe unnecessarily because they haven’t found what works for their oven. I took the eggs directly from the fridge and placed them into a silicone mini muffin pan to try to avoid “brown burn spots” inside the eggs. I cooked them for 30 min at 335 degrees on the middle rack of my electric oven. When I took them out they had dark brown spots all over them. I put them in the ice water bath anyway. The spots were from steam coming out of the pinholes during the cooking process. For the most part, they disappeared while swishing around in the ice bath. The eggs colored beautifully. The 3 that I did the test run on peeled easily as they were older. The fresh dozen didn’t peel as well, but I didn’t expect them to peel as easily as older eggs. Not a big deal to me. The most important thing to me is that I DIDN’T HAVE TO BOIL EGGS THIS YEAR!!! I took the extra time to figure out what worked for my oven and will never go back. And, I didn’t immediately judge it as a fail when I saw all of the brown spots on my eggs. Thank goodness, since they all came off. 🙂 Good luck everyone. Thanks Corey for your tips. I loved it!
Janet Barnes says
For some reason our eggs are cracking…. HELP!!!
Melissa says
OK, no more blew up and the rest were OK after washing off. They did all have a scorch mark on the shell where they were touching the pan. Would not care if they were just for eating but for decorating not so great. We used them anyway though.
Joyce says
I tried this and it worked great for me.I did mine at 325 for 25 minutes.put them in cold water and they peeled fine,but I find they peel better if when u take them out of the cold water to put them in the fridge for about 30 minutes.
Cat says
Tried this, at home, it was a test run. we filled the tin up, they all had the ugly brown burn spots, and only 2 of the 12 peeled. i lost half the egg on the others. plus they did not fully cook. never had i had such issues with boiling them. I will go back to the way i was taught. and I was always told its the freshest eggs that are harder to peel, not how you cook them.
Beth B says
Anyone know times for small eggs, or turkey eggs? I have some that are over a week old. Going to try this.
Bub says
Just tried this with three old eggs and three new eggs. The new eggs all had little holes in the shell where the white kinda leaked out and browned. The bottoms of the new eggs also browned. The old eggs came out perfectly with no brown spots. Used eggs straight from the fridge with a mini muffin pan and a cookie sheet below (the oven rack wires are far enough apart that the cups get caught between).
Theresa says
I did mine at 325 for 30 mins and they turned out perfect. I put them in the ICE bath for 10 mins. I got the dish with ice water ready while cooking the eggs so that it would be real cold. I use lots of ice. My test eggs had the brown spots and I had put them in cupcake papers in my brownie pan. So with the full batch I put a cotton cosmetic square on the bottom of each bin of my pan and the cupcake liner and it eliminated the brown spot where it touches the pan. They came out perfect, the yolks were nice and bright with no “green” on the yolk. All but one peeled really easy and actually it was a week older than the rest — I know they peel easier when they are older but this time not the case. They look and taste awesome