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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Hello, thank you so much for your recipe!
I want to make these for a Sunday breakfast program (I’m a Resident Assistant at an university residence hall) and was wondering: can I make these a day ahead to save time? If so, can I just pop them straight into the fridge after I bake them instead of cooling them in ice water or do you still recommend the ice water?
Thanks 🙂
I still recommend the ice bath. What that does is stop the cooking process. If you just put them in the fridge, the cooking process will slow down, but not stop, leaving you will over cooked eggs 🙂 I hope that helps 🙂
I just did 4 eggs in a cuisinart toaster oven. I put them in cupcake/muffin foils and placed those on a rack sitting on the baking sheet. The oven was preheated at 325 set for 30 minutes of cooking time without the convection and half way through cooking I turned the eggs over and added a minute. I threw them in iced cold water for literally 2 minutes and proceed to peel. They came out perfect.
Great to know these worked in the toaster oven for you! I have never tried that. 🙂
These eggs were so wonderful! Perfect! However I got the brown spots as well and one of my eggs exploded! (Just a piece of the shell). I had my toaster oven at 325. Should I turn it down a bit, like to 300 maybe?
Woohoo. This worked perfectly!! Thank you!!!
I love making deviled eggs so I’m wondering when the eggs are cooked like this (staying on one side and not moving around like in boiling water), do the yolks tend to “float” to that side causing a thin white side and a thicker white side?