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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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.
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!
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.
This is AWESOME! But could we please cl at as it is? These are HARD BAKED not BOILED. =)
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!