Often, when I make hard-boiled eggs, I make them in a big batch. This is where a muffin tin and your oven can really save the day if you want to get a lot of eggs hard-cooked with very little hands-on effort. They are technically hard-cooked (vs. hard-boiled), but they turn out perfectly with firm, springy whites and creamy yellow yolks. And they won’t potentially burst open the way they sometimes do in boiling water.
Making hard-cooked eggs in the oven is ridiculously easy and convenient, and it eliminates the whole boiling and draining process. And, as a bonus, after they’re dunked in an ice water bath, they are so easy to peel — if you’re lucky, you can get the whole shell off in one piece! The ice water bath is crucial — it stops the cooking process and ensures that the eggs don’t overcook or get that green ring around the yolks.
This is also a great little cooking hack to keep in mind for Easter when you need to make a whole bunch of hard-cooked eggs for dying. Try these in Best Egg Salad, Deviled Egg Potato Salad, or Cauliflower Potato Salad.
Oven-Baked Hard-Boiled Eggs: All you need is a muffin tin and your oven to make perfect hard cooked eggs.
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Oven-Baked Hard-Boiled Egg Ingredients
Eggs – I used extra-large eggs, but you can adjust the time and use whatever size you like.
Ice and water – To make the ice bath to stop the cooking.
Tips for Making Hard-Cooked Eggs in the Oven
The muffin tin keeps the eggs from rolling around in a larger baking pan, but if you don’t have a muffin tin, you could use a baking pan.
You can make as many or as few as you like.
After the first batch, note if you want the eggs a little more or a little less cooked and adjust the cooking time accordingly.
The cooking time is for extra-large eggs, so reduce it slightly if your eggs are smaller or increase it if you are using jumbo eggs.
The 30-minute cooking time is for quite cooked eggs, but if you want a jammy yolk and softer whites, you can reduce the cooking time by several minutes. At 23 minutes, the eggs should be firm enough to peel, but the yolk will be fairly soft and even a little runny.
Prepare the ice bath just before removing the eggs from the oven.
How to Make Hard-Boiled Eggs in the Oven
Add eggs to muffin tin: Preheat the oven to 325 degrees. Place a 6- or 12-cup muffin tin on the counter. Place a whole uncracked egg in each of the muffin cups. Bake for 30 minutes.
Move eggs to ice water bath: Fill a large bowl with ice water. Using tongs or a large spoon, remove the eggs from the muffin tin and place them in the ice water. Let sit for about 5 minutes, adding ice if it starts to melt too quickly.
Peel and enjoy: Once the eggs have cooled a bit, peel off the shells. I like to tap the shell on the counter and then roll the egg so that the shell crackles and then peel that off.
Enjoy or use in the recipe of your choice.
Recipes That Use Hard-Boiled Eggs
Deviled Eggs
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Preheat the oven to 325 degrees. Place a 6- or 12-cup muffin tin on the counter. Place a whole uncracked egg in each of the muffin cups. Bake for 30 minutes.Fill a large bowl with ice water. Using tongs or a large spoon, remove the eggs from the muffin tin and place them in the ice water. Let sit for about 5 to 10 minutes, adding ice if it starts to melt too quickly.Once the eggs have cooled a bit, peel off the shells and enjoy or use in the recipe of your choice.
The muffin tin keeps the eggs from rolling around in a larger baking pan, but if you don’t have a muffin tin, you could use a baking pan.
You can make as many or as few as you like.
After the first batch, note if you want the eggs a little more or a little less cooked and adjust the cooking time accordingly.
The cooking time is for extra-large eggs, so reduce it slightly if your eggs are smaller or increase it if you are using jumbo eggs.
The 30-minute cooking time is for quite cooked eggs, but if you want a jammy yolk and softer whites, you can reduce the cooking time by several minutes. At 23 minutes, the eggs should be firm enough to peel, but the yolk will be fairly soft and even a little runny.
Prepare the ice bath just before removing the eggs from the oven.
