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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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
I guess I really ought to use spellcheck… tried 2 eggs… again, thank you for a super awesome idea… Noel
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.
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.
Starting with ice-cold refrigerated eggs will also affect how the eggs cook. I’m going to try my first batch with room-temperature eggs, see what happens, then make changes until I reach the goal 🙂
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.
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!
Perfect. Thanks!