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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Oh and we have a few brown spots with each batch but so what, they don’t taste any different at all!
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! 🙂
Awesome Kathie! Thanks for the tips 🙂
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.
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.
Thanks for the tips Chef Jack!
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.
Awesome Renee! I am so glad you loved it 🙂