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 just tried this… And WOW!!!…. Its amazing…. However I did not have a mini muffin pan so I laid them on their side in a reg. Muffin pan and it still worked great… Cold right out of the fridge. I did almost 3 dozen eggs in an hour and a half… I will so be doing this more often…
So love this method…Have made these several times straight from the fridge–standard large eggs–but today 4 jumbo eggs exploded after 20 minutes at 350.F. Today’s were ‘fresher’ store-bought than I normally use but I really had a craving. Should I cook the larger eggs at a lower temp?! Or should I just let them age? Or come up to room temp before baking? Ugh, what a mess. Still tasty, once I got the shell off of the remaining egg but stellar fail this time.
I have been wanting to try this even though I never have troubles peeling my hard boiled eggs. I use the method from “The Joy of Cooking” cookbook. Eggs in pan, cover with cold water with a dash of salt, bring to a boil, simmer 10-15 minutes depending on temp. of egg to start.( I always go right from the fridge so mine take the full 15) Plunge into cold water( I just run the cold tap over the pot of eggs until steam stops then fill pot with cold water. My eggs were one week old.
As I was preheating the oven, I perused the comments the science teacher in me emerged and I decided experiment by boiling half, baking half. Here are my scientific results.
The bake method had a head start as the oven was already preheating, and the boil method still finished a full 5 minutes ahead, not even counting the preheat time.
I lost one egg from each method to cracks, but I did not care much because I used each of them to make an egg salad sandwich. There was no difference in the peeling and both have beautiful bright yellow yolks. The baked ones did have a couple of brown spots. Old fashioned hard BOILED eggs wins. I may see that having to cook more than 1 dozen may lead me to use the baked method. I will use silicone to avoid the brown spots but I only have one of those…
Hi, is the temperature in degrees Fahrenheit or Celsius? Thanks
Fahrenheit 🙂
hello just a thought for the people who said it didnt work for them,maybe they can put an oven thermometer in the oven to make sure their oven is at the correct internal temp when they are baking the eggs. sounds like some are cooler and others may run too hot