How to Make PERFECT Hard Boiled Eggs in the Oven
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!
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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 🙂
How to Make PERFECT Hard Boiled Eggs in the Oven
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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.
Nutrition
Nutritional 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.
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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.
Hey any good ideas besides egg salad or deviled eggs to use up a bunch of eggs before they spoil?
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.
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:)
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!