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!
Email Me This Recipe!
Need to save time? Have this article emailed straight to your inbox + sign up for all the latest recipes!
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
Email this recipe!
Get this recipe emailed straight to your inbox!
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.
Did You Make This Recipe?
Make sure to share it with me below!
I tried this and it worked great for me.I did mine at 325 for 25 minutes.put them in cold water and they peeled fine,but I find they peel better if when u take them out of the cold water to put them in the fridge for about 30 minutes.
Tried this, at home, it was a test run. we filled the tin up, they all had the ugly brown burn spots, and only 2 of the 12 peeled. i lost half the egg on the others. plus they did not fully cook. never had i had such issues with boiling them. I will go back to the way i was taught. and I was always told its the freshest eggs that are harder to peel, not how you cook them.
Anyone know times for small eggs, or turkey eggs? I have some that are over a week old. Going to try this.
Just tried this with three old eggs and three new eggs. The new eggs all had little holes in the shell where the white kinda leaked out and browned. The bottoms of the new eggs also browned. The old eggs came out perfectly with no brown spots. Used eggs straight from the fridge with a mini muffin pan and a cookie sheet below (the oven rack wires are far enough apart that the cups get caught between).
I did mine at 325 for 30 mins and they turned out perfect. I put them in the ICE bath for 10 mins. I got the dish with ice water ready while cooking the eggs so that it would be real cold. I use lots of ice. My test eggs had the brown spots and I had put them in cupcake papers in my brownie pan. So with the full batch I put a cotton cosmetic square on the bottom of each bin of my pan and the cupcake liner and it eliminated the brown spot where it touches the pan. They came out perfect, the yolks were nice and bright with no “green” on the yolk. All but one peeled really easy and actually it was a week older than the rest — I know they peel easier when they are older but this time not the case. They look and taste awesome