Jan 23

How To Bake Hard Boiled Eggs

Cooking Hard Boiled Eggs in the Oven

I've tried a lot of methods for cooking hard boiled eggs over the years, but my favorite method doesn't actually involve boiling the eggs at all... I bake my "hard boiled" eggs in the oven!


I know it sounds a little strange, but bear with me for a moment. You see, we eat a LOT of hard boiled eggs. With only 70 calories and around 6 grams of protein each, eggs are a nutritional powerhouse. I make around 2 dozen at the start of each week for the seven of us, and we snack on them or slice them over salads throughout the week.

But have if you've ever had to sit around and wait for a pot of water to boil that's big enough to cook 2 dozen eggs, you'd be looking for a better method too. Not to mention it's hard to get the timing just right to avoid those icky green, over-cooked yolks.

Cooking hard boiled eggs in the oven couldn't be easier. Just preheat the oven to 325 degrees, and arrange your eggs in a muffin tin. I've seen other sites recommend that you just place the eggs directly on the wire racks in the oven, but some eggs are just too small, and imagine the mess that you're risking! I've found that a basic mini muffin tin works perfectly for this purpose.

Hard Boil Eggs

Bake the eggs for 30 minutes. Remove them from the oven and immediately submerse them in ice water for about 10 minutes. You may notice some brown dots on the eggs when you remove them from the oven, but don't worry, they will come off in the water bath.

Hard Boiled Eggs

That's it -- so easy! I get amazingly perfect hard cooked eggs every time, and this is a fantastic method for making large batches all at once. Think Easter, deviled eggs for cookouts, etc.

How to Bake Hard Boiled Eggs

Total Time: 40 minutes

How to Bake Hard Boiled Eggs

Ingredients:

  • eggs
  • ice water

Instructions:

  1. Preheat oven to 325 degrees.
  2. Place desired number of eggs in a regular or mini muffin tin and bake for 30 minutes.
  3. Remove eggs from oven and, using a pair of tongs (I like these tongs with rubber tips from OXO), immediately transfer the eggs to an ice water bath. Allow to cool down for at least 10 minutes.

http://unsophisticook.com/hard-boiled-eggs/




A few more tips for perfect hard boiled eggs:

  • Fresh eggs are notoriously harder to peel. If possible, buy your eggs a week to 10 days in advance of cooking them. Note that several readers have reported that when they're used farm fresh eggs, they've burst open, so use these at your own risk.
  • Eggs are easiest to peel right after cooling because the cooling process causes the egg to contract from the shell.
  • However, I don't recommend peeling your eggs if you're not planning to use them right away. Peeling them under cold water will help the shell fragments slide away.
  • Unpeeled hard cooked eggs can be refrigerated for up to a week after cooking. Peeled eggs should be eaten that day.

Have you ever wondered how to make homemade butter? Or maybe homemade microwave popcorn? Find more "how to" posts here!

by Tara | 89 comments

{ 89 comments… read them below or add one }

Kirby Burt @Authentic Mexican Recipes April 23, 2013 at 7:31 pm

Wow, this is a really good idea. I never knew you could make hard boiled eggs any other way. I also hate when the yolks turn green. I am going to try this out next time I want to make some hard boiled eggs. Thanks for the info.
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Harry Pugh January 12, 2014 at 6:59 pm

I tried this and had 2crack&1 blew right out of the tin,this was at 350*. Was it to hot?

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BBJunkie May 20, 2013 at 10:39 pm

Holy cow, 30 minutes?!? I bake them at 325 for 20 minutes and they’re done. If I baked them for that long in my oven they’d be inedible rubber balls!

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Maarten June 30, 2013 at 7:17 am

This is a very nice idea, but it is a bit time consuming.
How is the taste compared to regular boiling?
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Tara June 30, 2013 at 8:52 am

Since I typically have to make large batches for my family of seven, it’s actually faster than waiting for a huge pot of water to boil for me. They’re a little creamier than regular hard boiled eggs and have a beautiful bright yellow yolk.

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MrMcMillin July 18, 2013 at 1:24 am

I would think the correct method of cooking would be just as easy. Cold eggs into cold water onto a cold stove. Heat uncovered until water reaches a rolling boil, put lid on, turn off heat. Allow to sit for 12-14 minutes and then cool in ice or under cold running water.

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Pat January 5, 2014 at 8:07 am

That’s how I do it and I never have a problem with green yolks, but for 2 doz eggs, the oven may be the way to go.

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Alecia August 13, 2013 at 9:40 am

Sometimes the most basic recipes are the hardest to remember! I have a cheat-sheet in my kitchen with basics like this one (and baked potatoes, sweet potatoes, etc) so I can remember the “perfect” method & do it every time!
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lance September 20, 2013 at 5:11 am

I’m going to try this it sounds really cool, but I swear to god if these explode and make a stinking egg mess in my oven ” I WILL FIND YOU AND I WILL IKILLYOU” just kidding:) sorta.

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Gypceegerl September 30, 2013 at 8:30 pm

Could you use a regular muffing tin, if you didn’t have a mini muffin tin?

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Tara September 30, 2013 at 8:45 pm

Yep, that would work, as well. I just prefer the mini muffin tin because they can’t roll around at all, but if you’re careful putting them in the oven and removing them, it should work fine!

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Gypceegerl September 30, 2013 at 9:16 pm

Awsome…cuz I’m doing it right now.

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Emily Houdini November 17, 2013 at 1:04 pm

This didn’t work for me so was a waste of eggs. Yolks not solid and eggs white not completely cooked. I followed directions exactly!

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Sandy December 1, 2013 at 10:25 am

I put them in a pyrex pie plate and found I had to cook about 10 minutes longer. So much easier than boiling.

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Leona January 8, 2014 at 12:05 pm

The last time I made them they were not completely cooked. Should I let them sit a while before putting in cold water

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Steve January 22, 2014 at 2:08 pm

This works perfect. I did 25 minutes @ 325 and let them cool naturally..

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Kora Searcu March 21, 2014 at 12:02 pm

I am in a wheelchair and this is a perfect way for me to hard cook eggs, since I don’t have to mess around with handling a pan of boiling water at an odd angle. I always cook my eggs for 30 minutes, resulting in perfectly cooked eggs. The only problem I have is that I sometimes get a little brown spot on the egg shell and the white of the egg. I use regular sized muffin tins, so that may be the problem.

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Tara March 21, 2014 at 12:31 pm

Thanks so much for sharing, Kora! I do get the little brown spots occasionally too. I think using one of the silicone muffin “tins” would prevent that issue should you ever want to insure pristine white eggs for an event.

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Christine April 16, 2014 at 5:15 pm

Just did this! Only one cracked but did not explode. I made 2 dozen for Easter Egg coloring. I was afraid that more would crack if I boiled them since that is what usually happens.

*Make sure your oven is preheated.

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Anneliese April 19, 2014 at 10:00 pm

Undercooked eggs!!!!!

I needed to cook two and a half dozen eggs for Easter and this method seemed ideal. I followed instructions to a T, then we dyed them all today. Imagine my horror when one cracked and I saw that it wasn’t completely cooked. What a waste of so many eggs! Folks, if you try this, I beg you to do a small test batch first and learn from my grave error. And now, to boil another dozen eggs so I have some that are useable.

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Tara April 20, 2014 at 9:45 pm

I’m curious what size eggs you used, Annaliese? I baked a batch last night for the kids to decorate using my usual method, and they’re perfectly cooked. But I know some readers have commented that they cook them as little as 20 minutes. There are so many factors that could affect cooking time — egg size, altitude, oven calibration… I agree that a test batch might be prudent to get the timing right for your particular situation.

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