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.
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Baked Hard Boiled Eggs
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!
Ingredients
- desired number of large eggs
- large bowl of ice water
Instructions
- Preheat oven to 325 degrees.
- Place desired number of eggs in a regular or mini muffin tin. Bake at 325 degrees for 30 minutes.
- Remove eggs from oven and, using a pair of tongs (I like these rubber-tipped tongs), immediately transfer the eggs to an ice water bath. Allow to cool for at least 10 minutes before peeling.
Notes
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.
Nutrition Information:
Yield: 12 servings Serving Size: 1 eggAmount Per Serving: Calories: 72Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 186mgSodium: 90mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 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!
Bernard
Sunday 12th of September 2021
I have tried all these so called experts' instructions . So far, this is what works for me: Use a steamer ( I use an electric Sunbeam Steamer - yeah cheap, easier to deal with than my Instant Pot -), put 12 1o 15 eggs in the basket, set timer for 15 minutes. There are instructions on the web to steam eggs in a pot, if you don't have a steamer or instant pot I have a large bowl of iced water where I transfer my eggs in. Now I crack the shell, roll the egg to make the shell pieces smaller, and peel. 12 eggs in 7 to 9 min peel time, NO marks in eggs, shell comes out in 2 or 3 pcs, regardless of age (Mine had fresh dates). I always split the first one to test I get nice yolks, NO green edges. Note: while you are peeling, you could steam another batch of 12 to 15, which means you could do 30 eggs in less than 40 minutes after peeling that batch. The steamer will use a lot less power (50% less for 30 eggs) than your oven and not strain your A.C or raise the temp in your kitchen.
Cathy
Sunday 27th of October 2019
I just left a message, but wanted to add something to my comments. I baked 27 eggs. While I love this method, I find peeling the eggs this way very difficult even though they were perfectly baked with no green along the outside of the yolk. I think it is a wash as far as the time goes. While baking the eggs is so time-saving, it takes so long to peel them so you don't lose a lot of the white of the egg that I think it is a wash. I don't think piercing the bottom of the egg would help in this situation, but because it might dry the egg out in the oven. If anyone has any suggestions, I would love to know them. I let them sit in an ice bath for more than 10 minutes. Wonder if this was the problem, but I doubt that.
Tara Kuczykowski
Monday 28th of October 2019
I agree with you, Cathy. When I used to use this method, the water bath helped a ton, but every once in awhile I'd get a batch that were just impossible to peel. Using older eggs seems to work best.
I use my Instant Pot now, though, and my pressure steamed eggs are always easy to peel. If you have one, I can't recommend trying it enough! Here are my step-by-step instructions: https://unsophisticook.com/instant-pot-hard-boiled-eggs/
Cathy
Sunday 27th of October 2019
I have made mine in the oven with a damp dishtowel under them. I actually take the rack out, while the oven is preheating, so there isn't much heat loss when I place them in the oven. I have never had an egg come out uncooked through. I love this method and will ice them much longer as you suggest and maybe they shell will come off as easily as you suggest. Making a ton of deviled eggs for a function and this is such an easy way to cook that many eggs.
Tara Kuczykowski
Sunday 27th of October 2019
Great tips -- thanks for sharing!
Sarah
Wednesday 17th of April 2019
You just saved me SO MUCH TIME!! Easter egg dying, here I come!
Anneliese
Saturday 19th of April 2014
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.
Tara @ Unsophisticook
Sunday 20th of April 2014
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.