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.
Did You Make This Recipe?
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This was awesome. Just did a dozen eggs straight from the fridge and baked them for 30 minutes @ 325 degrees. Easy to peel and pretty inside. Fully cooked. We will try this with cotton balls or muffins papers. Super excited for Easter this year.
My first batch from a cold fridge to a 325 oven for 25 minutes=soft boiled eggs. Second batch, cold fridge to 350 oven for 30 minutes= perfect hard boiled.
The first time I baked eggs was @350° for 25 minutes. This was from Alton Brown. I knew something was up when all the eggs floated in the ice bath. I shook each egg and one was still “loose” inside. I cracked one open and the outer part of the egg white was brown with a yolk that was greenish on the outside and pale yellow inside. The yolk tasted fine but not so happy with the egg white. Totally unable to peel it. Tried peeling a second one…same thing. I decided to cut through the remaining eggs. All the eggs’ whites were brown on the outside, inedible, rubbery. The yolks were fine. The first time I baked eggs was @350° for 25 minutes. I knew something was up when all the eggs floated in the ice bath. I shook each egg and one was still “loose” inside. I cracked one open and the outer part of the egg white was brown with a yolk that was greenish on the outside and pale yellow inside. The yolk tasted fine but not so happy with the egg white. Totally unable to peel it. Tried peeling a second one…same thing. I decided to cut through the remaining eggs. All the eggs’ whites were brown on the outside, inedible, rubbery. The yolks were fine. All the shells cracked when put into the ice bath. The animals got to eat the eggs. I believe 350° is too high, 25 minutes too long. The eggs weren’t fresh…I’d been saving them for hard boiling. Totally wasted 6 eggs. So when I have some older eggs again I think I’ll try at 275° for maybe the same amount of time. These were cooked in a convection oven. Thanks for sharing your experience! The animals got to eat the eggs. I believe 350° is too high, 25 minutes too long. The eggs weren’t fresh…I’d been saving them for hard boiling. Totally wasted 6 eggs. So when I have some older eggs again I think I’ll try at 275° for maybe the same amount of time. These were cooked in a convection oven. Thanks for sharing your experience!
Use cupcake liners! Mine came out with brown marks on them.
I just did a trial run of 2 eggs. I use a metal muffin tin with a little water in each space, except one which I crumpled up aluminum foil into a “nest”. Then I put one egg in the water and perched one on the foil nest. Oven @ 325° for 33 minutes. The egg in the water had the brown speckles which washed off in the ice water. It peeled easily but had a small “scorched” spot where it contacted the metal. The one on the aluminum foil, on the other hand, stayed perfectly while on the shell and was done perfectly inside with no “scorch” at all.. I am so pleased! Loved reading all the comments and hints! Thank you!