Hard “Boiled” Eggs In the Oven – Another Basic Kitchen Staple

I love hard boiled eggs but I really hate when they overcook and you are left with that nasty greenish yolk. There are times you have a big crowd and you need a walloping load of hard cooked eggs – either for egg salad, deviled eggs or adding to things and are looking for a fool proof method to prepare them and not be aggravated. And sometimes, just to have some for yourself in the fridge and they keep beautifully for at least a week.

I found a number of different versions but I found the simplest method was baking them in the oven. It’s so simple that you wonder why you never thought to try it yourself.

The best method I tried (and I tried a bunch) was using muffin tins and putting the eggs in the individual muffin cups. I tried baking them on 320 degrees and 350 and putting water in the muffin tins and without water.

Bottom line, 320 for 25 minutes gave me succulent eggs and you don’t need water. My oven is properly calibrated so I know it cooks properly. If your oven bakes hotter or colder you may need to adjust the temp a bit but bake for between 25-30 minutes. The first time you do this, take out an egg at 25 minutes, plunk into ice water and slip off the peel and cut in half. It should be fully cooked but tender and moist in the yolk. If not, keep in for another 5 minutes and it should be perfect.

Hard Boiled Eggs in the Oven

6-12 eggs or really, as many as you wish

muffin tin

bowl with ice water

Directions:

Preheat your oven to 320 degrees. Gently put an egg in each muffin cup. Put the muffin tin into the oven and bake for 25-30 minutes. Remove from oven and place eggs into prepared bowl filled with ice water. Let sit about 5-10 minutes and you will see that when you peel them, the peel practically slips off.