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!)
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?!
Baking Hard Boiled Eggs In 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.
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.
Printable Recipe ↓
Baked Hard Boiled Eggs
Ingredients
- 12 large egg
Instructions
- Adjust oven rack to middle position and heat oven to 325 degrees.
- Place one egg per cup in a muffin tin.
- Bake at 325 degrees for 30 minutes.
- When the eggs are almost finished baking, make an ice bath by combining 4 cups of ice cubes and 4 cups of cold water in large bowl. Using silicone-tipped tongs or a slotted spoon, transfer the eggs to the ice bath. Let sit for 15 minutes before peeling or transferring to the refrigerator for storage.
- Refrigerate cooled eggs until ready to eat. Peel before using.
Recipe Notes
- 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 says
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 says
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 says
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 says
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 says
Great tips — thanks for sharing!
Sarah says
You just saved me SO MUCH TIME!! Easter egg dying, here I come!
Anneliese says
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 says
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.
Christine says
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.
Kora Searcu says
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.
Tara @ Unsophisticook says
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.
Steve says
This works perfect. I did 25 minutes @ 325 and let them cool naturally..
Leona says
The last time I made them they were not completely cooked. Should I let them sit a while before putting in cold water
Emily Houdini says
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!
Sandy says
I put them in a pyrex pie plate and found I had to cook about 10 minutes longer. So much easier than boiling.
Gypceegerl says
Could you use a regular muffing tin, if you didn't have a mini muffin tin?
Tara @ Unsophisticook says
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!
Gypceegerl says
Awsome...cuz I'm doing it right now.
lance says
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.
Alecia says
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!
MrMcMillin says
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.
Pat says
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.
Maarten says
This is a very nice idea, but it is a bit time consuming.
How is the taste compared to regular boiling?
Tara @ Unsophisticook says
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.
BBJunkie says
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!
Kimberly skittles says
@BBJunkie,
Every oven is different. Due to different factors. I baked mine for 30 min at 350 and when I cracked one to check the yolk was still runny added 10 min checked another egg and it was way better but another 5 min made it perfect . But I also cooked mine in a small aluminum pan the type used for steam tables. 45 min at 350 and I had 2 dozen eggs perfect into the ice bath for 10 min and vola perfect for deviled eggs. I did get a few brown spots on them but was right off the outside and don't hurt the flavor of the eggs.
Kirby Burt @Authentic Mexican Recipes says
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.
Harry Pugh says
I tried this and had 2crack&1 blew right out of the tin,this was at 350*. Was it to hot?