Do you know how to hard boil eggs in the oven? Okay, so it’s more like hard baked eggs… But seriously, baked hard boiled eggs is one of the easiest methods ever and ideal for making big batches!
Baked Hard Boiled Eggs
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. So maybe hard baked eggs would actually be a better term, ha!
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 eat them for breakfast, snack on them, or slice them over salads throughout the week.
But here’s the problem… Have you ever had to sit around and wait for a pot of water to boil that’s big enough to cook 2 dozen eggs? UGH, it takes FOR-EVER!!! And don’t even get me started on how hard it is to time them just right to avoid those icky green, over-cooked yolks. Yuck!
Yeah, I definitely needed a better method in short order…
(Update 2/20/17: Since originally writing this post, I’ve fallen in love with my Instant Pot. Frankly, if you own one, these Instant Pot hard boiled eggs are for sure THE way to go for effortless hard boiled eggs. But I still wholeheartedly stand behind this boiled eggs in oven method for those of you that haven’t invested in one yet!)
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Hard Boiled Eggs In Oven
Cooking hard boiled eggs in the oven solved all of my issues and then some.
1| Baked boiled eggs are pretty much hands off. There’s no waiting for the water to boil, and the timing is ever so much simpler. Just start the timer when you put the eggs in the oven.
2| Hard baked eggs cook more slowly and evenly, meaning you never end up with green yolks.
3| And they’re easy to peel! I’ve tried scores of methods for how to make hard boiled eggs easy to peel, but baking them has always worked the best for me.
So what do you think — are you ready to learn how to bake hard boiled eggs?!
How To Hard Boil Eggs In The Oven
Baking hard boiled eggs in the oven couldn’t be easier. Just preheat the oven to 325 degrees, arrange your cold eggs in a muffin tin, and bake for 30 minutes. This basic mini muffin tin is my favorite for this purpose, but you can use a regular muffin tin, as well.
Note: I’ve seen other sites recommend that you just place the eggs directly on the wire racks in the oven. DON’T DO IT!!! Some eggs are just too small, and imagine the mess that you’re risking if one slips between. NO THANK YOU — this is one instance where I’m more than willing to wash an extra pan.
When the timer goes off, remove the baked hard boiled eggs from the oven and immediately submerse them in an ice water bath for about 10 minutes. If you’re wondering, “What’s an ice water bath?” — just know that it’s simply a large bowl filled with ice water.
Oh, one more thing… You may notice some brown spots on the eggs when you remove them from the muffin tin, especially if you’re using white eggs. It’s just where the eggs have been resting in the muffin tin. No worries — they will rub off in the ice water bath.
Boiled Eggs In Oven
That’s it — so easy! Boiled eggs in the oven yields amazingly perfect hard cooked eggs every time, and this is a fantastic method for making large batches all at once. Beyond just meal prep, think Easter, deviled eggs for cookouts, egg salads, etc.
PIN IT NOW! CLICK HERE TO ADD THIS BAKED HARD BOILED EGGS RECIPE TO YOUR EASY RECIPES BOARD ON PINTEREST! Do you know how to hard boil eggs in the oven? Okay, so it’s more like hard baked eggs… But seriously, baked hard boiled eggs is one of the easiest methods ever and ideal for making big batches! Storage: Unpeeled hard-boiled eggs will keep in the refrigerator for up to one week. Peeled eggs should be eaten the same day they're peeled.
Baked Hard Boiled Eggs
Ingredients
Instructions
Notes
Nutrition Information:
Yield: 12 servings
Serving Size: 1 egg
Amount Per Serving:
Calories: 72 Total Fat: 5g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 186mg Sodium: 90mg Carbohydrates: 0g Fiber: 0g Sugar: 0g Protein: 6g
- 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 the same day they’re peeled.
Need to use up some extra hard cooked eggs in a hurry? This simple & classic egg salad recipe is absolutely the way to go!
I’d love to see how your baked hard boiled eggs turn out… Tag me @Unsophisticook on Instagram or use the hashtag #Unsophisticook so I can check it out. Enjoy!
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Sarah says
April 17, 2019 at 11:38 amYou just saved me SO MUCH TIME!! Easter egg dying, here I come!
Anneliese says
April 19, 2014 at 10:00 pmUndercooked 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.
Tara @ Unsophisticook says
April 20, 2014 at 9:45 pmI’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.
Christine says
April 16, 2014 at 5:15 pmJust 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.
Kora Searcu says
March 21, 2014 at 12:02 pmI 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.
Tara @ Unsophisticook says
March 21, 2014 at 12:31 pmThanks 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.