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 tried this today and it didn’t quite work out how I was hoping! I think next time I need to try the silicone baking cups because I think my pans got too hot and my oven must be hotter than it says (325 was what I set it at). And I did 30 min and a few of them exploded open a little! I’ll try again later with less-fresh eggs and with silicone cups and with less time and lower heat 🙂
I still like this method better than the boiling water though!
Do the eggs have to be room temperature?? thanks!
I can’t believe I never though of this! I mean really, take out the step of the boiling hot water, duh!! The shells came off without like they had no business with the white and yolk to begin with. One weird other fact, the shells where perfectly brittle to puvlerize for my worm composting bins. Screw you boiling water, I’m never coming back to you!
hahahaha! That is awesome Brian 🙂 I am so glad this worked so well for you! XO
i saw alton brown do this on one of his earlier shows but never tried it. silly me. my daughter tried it a few months ago and this is the way we’ve been doing it since! Alton just laid the eggs on the rack but i envisioned a disaster so used a muffin tin. got those brown spots, hmmm, silcone to the rescue! works so well! i cook mine at 335º . making some now for pickled eggs. oh, and my vast egg boiling experience has taught me NEVER use fresh eggs. they just don’t peel well no matter if ya boil or bake ’em. 🙂
I was wondering if the egg shell turned brown in the oven..I was thinking of doing this for Easter eggs for dying – but dont want to if the egg shell turns brown,
That is a good question! The eggs we get are brown, so I have never tried it with white shelled eggs. Has anyone does this with white eggs?
I’ve used this for white eggs many times and it works just fine. I actually had less success using the muffin tin – the eggs were tougher and had heavier brown spots where they contacted the tin. I just use a sheet of aluminum foil over my cookie sheet (less dish washing and some of my sheets are kinda dark from lots of use) and lay out however many I’m planning to do in a batch. I’ve always gotten brown spots – on the shell and on the egg itself – but they’re usually not too bad. Since we just eat them, the spotting has never been a concern for us.
Great tips! Thanks for sharing 🙂 XO