Hard Boiled (Baked) Eggs – Perfect Eggs Every Time!
I hate making hard boiled eggs. I have no idea why! It’s not like they’re super hard to make. You just boil water and put the eggs in. No big deal. But for some reason whenever I think about making them, I end up not doing it.
I thought about it, and the only possible reason for this aversion to making hard boiled eggs is inconsistency. They never seem to come out the same. Sometimes they’re too done, sometimes too soft. Sometimes they’re really REALLY hard to peel and I get frustrated.
But actually, that’s a thing of the past, because I’ve discovered a new way of “hard boiling” eggs that is perfect every time, and easy to boot. You make them in the oven! I’m now making hard boiled eggs all the time. My grocery bill has probably gone up from all the cage free eggs I’ve been buying.
Not only are they delicious and convenient on their own, but they’re amazing in egg salad, tuna salad, chicken salad, on top a green salad, and the pièce de résistance, deviled eggs (my favorite)!
Instructions
Preheat your oven to 325º F. Take your eggs out of the fridge (room temp eggs will change the cook time) and put them into your mini muffin tin. A full size muffin tin would also probably work, but I like the mini muffin tin because the eggs fit better without rolling around.
When the oven is preheated, put the eggs in the oven and set your timer for 30 minutes.
After 30 minutes, take the eggs out and immediately place them in a bowl of ice water. Use tongs to transfer them from the muffin tin to the ice water bath. Leave them in the ice water bath for at least 10 minutes.
Peel and enjoy!
Tip for peeling: They should peel pretty easily after sitting in the ice bath, but sometimes if you’re using really fresh eggs, they’re still a bit stubborn. I’ve found that if I tap the egg on the counter, rotating it until the shell is cracked all around, and then gently squeeze the egg a couple of times (not too hard, or you might break the boiled egg itself), 99% of the time the shell will slide right off.
| Servings | Prep Time |
| 12 eggs | 2 minutes |
| Cook Time |
| 30 minutes |
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Do you hate making hard boiled eggs just as much as I do? Fear not! This easy method produces consistent, perfect hard "boiled" eggs every time!
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- Preheat your oven to 325 F, and place your eggs in a mini muffin tin.
- Pop them in the oven for 30 minutes.
- Remove them from the oven, and place the eggs into an ice water bath for 10 minutes. Tip: use tongs to transfer the eggs 🙂
- Peel your eggs and eat them, make deviled eggs, or store them in the fridge to eat later!
- Note: Since every oven is different, make a small batch first. Then you can adjust the temperature or cooking time for a softer or harder "boil" to your eggs. Mine worked perfectly the first time at 325 F/30 minutes but feel free to make adjustments to your liking.
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