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 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!
Tried this with two eggs, worked great other than two little brown spots… will try a dozen next time… Thanks
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!
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!
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?
I could be wrong, but I’m pretty sure that altitude-based temperature adjustments in baking recipes only affect leavening agents where gases are expanding. If you are trying to cook something through, like these eggs, there shouldn’t be any changes needed.