Make Hard Boiled Eggs in the Oven

Boiling eggs is for your grandma. This way is so deliciously fool-proof that the entire article could be, "Throw them in the oven." But don't do that. Avoid the boiling water and the timers and the fuss and read on.

Steps

Baking Your Eggs

  1. Preheat your oven to 325º Fahrenheit (163ºC). If your oven is a little on the weak side or if you're baking a dozen large ones, you might want to vamp it up to 350ºF (177ºC).
  2. Get your eggs and put them into the Make Oatmeal Muffins. If you have a mini muffin tin, even better. They won't roll around as much.
    • If you're not using the entirety of the pan, put the eggs in the center. When the weight of the tin is balanced, it's easier to maneuver.
  3. Once at temperature, put your muffin tin into the oven and set your timer for 30 minutes. Go watch an episode of your favorite TV show, read a chapter of that book you've been meaning to finish, or, heck, jog around the block. Your work here is done. And who said you couldn't cook?
    • When you bake eggs, the shells get little brown dots. This is totally fine! When you soak them in water the brown spots should all disappear.

Finishing Them Off

  1. Before time is up, prepare a bowl of ice water large enough to contain the eggs. This keeps the eggs from cooking more and turning that nasty shade of green around the yolk. It'll also speed up the time you'll spend waiting for them to cool down and peel them.
  2. Immediately put the eggs in the ice water once they are removed from the oven. They'll be very hot -- use tongs to avoid burning your fingers. Let them sit in the cold water for 10 minutes.
  3. Remove them from the water and peel them. Their peels should just about slide right off. You'll never boil eggs again. Eat them whole, make 'em deviled, turn them into a salad, and save the rest for later.
    • Keep this in mind for when Easter comes around! Baking batches of eggs for dying is completely stress-free this way.



Tips

  • This is a great method for making eggs for deviled eggs. There are fewer destroyed eggs than when you boil them.
  • The eggs are much easier to peel without 'skinning' them using this method (as opposed to boiling).
  • Your eggs may have some brown dots on them when they come out of the oven, but that will go away in the cold water rinse.

Things You'll Need

  • Muffin tin(s)
  • Container of ice cold water
  • Tongs

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Sources and Citations

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