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. Typically, I make 2 dozen at the start of each week for the seven of us. We eat them for breakfast, snacks, or on 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 two 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...
How gorgeous are these dyed eggs?! Learn how to color Easter eggs with gel food coloring and rubber cement.
Hard Boiled Eggs In Oven
Cooking hard boiled eggs in the oven solved all of my issues and then some.
- 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!
- Hard baked eggs cook more slowly and evenly, meaning you never end up with green yolks.
- 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?!
TARA'S TIP
Even Easier Hard Boiled Eggs
Since originally writing this post, I've fallen in love with my Instant Pot. If you own one, these Instant Pot hard boiled eggs are my new favorite way to make effortless hard boiled eggs.
But for those of you who haven't invested in one yet, I still wholeheartedly stand behind this boiled eggs in oven method!
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.
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.
Try using your baked eggs in this classic egg salad recipe. It's simple and delicious!
You may notice a few small brown spots on the eggs when removing them from the muffin tin. These will be most noticeable 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!
Tips For Best Results
- Skip The Fresh Eggs - Farm fresh eggs are prone to bursting, and fresh eggs in general are notoriously harder to peel. If possible, buy your eggs a week to 10 days in advance of cooking them.
- Peel Immediately After Cooling - Eggs are easiest to peel right after cooling because the cooling process causes the egg to contract from the shell. However, you shouldn't peel them if you're not planning to use them right away.
- Use Cold Water - Running the eggs under cold water while peeling will help the shell fragments slide away.
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.
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 eggs
Instructions
- Adjust oven rack to middle position; heat oven to 325℉.
- Place one egg per cup in a mini muffin tin.
- Bake at 325℉ 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 spider skimmer, 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
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Did you make this recipe?
I'd love to see how your baked hard boiled eggs turn out... Tag me @Unsophisticook on Instagram and/or use the hashtag #Unsophisticook so I can check it out. Enjoy!
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?
Michael says
Great idea ! After you place the eggs in the muffin pan might not hurt to fill them 3/4 the way up with water.sounds like the muffin pans are adding to much heat to fast to the egg causing the brown spots or burnt spots to form.
Liberty says
Should I do anything differently if I live at high altitude?
Tara @ Unsophisticook says
Liberty, no one has reported back yet, but as I mentioned in a previous comment:
If you try it, please let me know what works for you!
Milli says
I let my oven hear put the eggs in took them out 30 min let them cool in the ice water...completely raw!! It's like they were not cooked at all! What did I do wrong??? I am recooking them since they are just for Easter coloring I am not worried about taste just making sure they can be colored. I am glad I am doing them now because I may have to get a couple dozen more to boil instead :(
Tara @ Unsophisticook says
Milli, I'd suggest getting an oven thermometer to check the temperature of your oven. Basic ones are very inexpensive, and even new ovens can have a large variation in temperature.
Also, it occurs to me that some of you mentioning this problem may live at higher altitudes. If you live at a higher altitude, you will probably need to increase the cooking time some. I'd start with an additional 5 minutes and check one egg at that time. If someone tries this and can report back on the timing, I'll add the info to the instructions!
Rain says
This seems to take way to long 30 mins! I think ill stick to the old fashion way Boiling them it is way easier and doesn't take so long, my eggs come out perfect every time.
swc says
I convinced my husband to try the eggs this way and he did. He said he won't do it again because where the eggs rested against the muffin tin left a ring around the shell--and the inside. If it was just on the shell and it washed off it would be okay, but now we have an ugly brown ring or line on all of our eggs (once peeled). Has this happened to anyone else?
Tara says
It happened in the spot the eggs rested in the tin for me, but I figured that since its going to be eaten anyway who cares? (BTW: I'm not the author of this blog...)