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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Just tried this and it failed. 325 for 30 min. My eggs had brown spots and half were over done. I even rotated them half way through cause my oven is hotter in the back then the front. I was going to make deviled eggs fir a party but all the brown spots on the whites makes that a no go. Looks like egg salad for lunch instead.
DOESN’T WORK AT ALL!!!!!!! TERRIBLE IDEA!!!!!!!
I am so sorry it didn’t work out for you. I have had a lot of people who have had success. Maybe I could help figure out what went wrong. What did you use to cook them in, temp? How long?
I have to agree. This is terrible. Multiple brown spots per egg and actually MUCH harder to peel.
Recipe=FAIL.
Sorry that it didn’t work out for you Jess. Did you read the many comments above about preventing brown spots and using older eggs for better peeling? Hope that helps! Thanks for stopping by 🙂 XO
I tried this for the 1st time using organic brown eggs…30 minutes at 325 (pre-heated oven)…the insides were still uncooked and it was hard to peel!!!! 🙁
I put the rest of the eggs back in the oven to cook another 20 minutes in the oven. I hope it gets cooked all the way though or else, I just wasted 12 pcs of organic eggs 🙁 SIGH.
Well, to be fair she did say to do 2-3 eggs at first as a test instead of doing all 12 the first time you try it.
Mine turned out great, i did see some very light brown spots on a couple of mine. I think it might have been residue from one that broke, because it came off when i used a cloth on the shell.. Now all I have to do is color them with the kids tonight. thanks for this, it was a awesome idea….. did mine at 325 for 30 min in electric oven…
You are so welcome Paula! Have fun coloring them with the kids 🙂
Tried it in a toaster oven – Nope.
After 10 minutes they started popping. Boiling water is only 212° Farenheit. No doubt that this is a viable cooking method, but 300 may be a bit high. Or you need to make note of where in the oven you place it. I get that a toaster oven is different than a conventional oven, but this did not work at all for me.
Yeah, I haven’t heard of anyone having success with a toaster oven.
I do them in my toaster oven all the time, but my oven is a large one does a great job … Same time and degrees.
I did a dozen in my Breville toaster oven yesterday. Right out of the fridge and no cotton balls. I did get some brown spots on the shells which came of in the cold water while shocking. There were some brown spots on the whites but not a lot. Looks like wherever they made contact with the muffin tin the browned. They made wonderful deviled eggs. I think I may do a few more today for salads and I will try placing them in muffin cup liners.
I made them yesterday . have been making them since i saw this idea a while ago.. and i crumple up a little bit of aluminum foil. and then put a tiny dent in the middle and rest the egg in the “nest” of the foil.. they turn out beautiful every time. – i only use a tiny bit of foil because not much is needed .. then put it right in the cent of each empty cup 🙂
I also use the toaster oven frequently, it’s a standard size. I just put them right on the rack and 12 minutes usually does it!
Worked great! 325 for 30 minutes was perfect. The shell peeled off flawlessly – thanks for the idea!
Awesome! Thanks for sharing Pattie! I am so glad it worked out for you 🙂
I tried these today because I want to start eating more hard-boiled eggs in my quest to lose weight. I preheated my gas oven to 325 and baked for 30 minutes before putting them in ice water for 10 minutes. The first one I tried was stubborn and I had a very hard time getting the shell to come off and it had a couple of small brown spots. The second was much easier to de-shell but had three or four brown spots (which look like burn marks and are just on the first layer of egg whites). I cut off the spots and tried them and they tasted right but I was wondering what I might adjust to not get those spots. Great concept if I can perfect it!
A couple people have mention brown spots. I also have a gas stove and have yet to have brown stops show up. Did you cook them on the top or bottom rack? I usually do mine on the top rack. Maybe that would help? Let me know if you have any luck 🙂
I too had the brown spots. I cooked them in the middle of the oven.
This did not work for me! 🙁 I did exactly what you said. Pre-heated to 325. Put them in a muffin pan for 30 mins. Took them out and placed in ice water. 15 mins later when I went to peel them, the egg shell was stuck on. It took me 5 mins just to peel one! And when i finally did, it either lifted the first layer of egg white with it or, left that weird rubbery lining. What happened?
Hmmm. Well, like I say in the post, some people need to bake at 350 (just depending on your stove).. so maybe try a higher temp? I make these every week, and there will be a couple batches were 1 or 2 of the eggs in the batch that do what you are talking about. Did it do that for ALL the eggs? Maybe try a peeling a couple more. I hope that helps Elaine!
You know what? Maybe your eggs were too fresh. I raise chickens and if you use very fresh eggs,the shell WILL stick.You’re better off using like week old eggs. <3