🥚 Hard-Boiled Eggs in the Oven
Forget the stovetop—these Hard-Boiled Eggs in the Oven are easy to prepare with minimal cleanup. Using a muffin tin, you can "bake-boil" several eggs at once for meal prep, salads, snacks, or deviled eggs. No boiling water, no cracking chaos—just perfect eggs every time.
Equipment
- Muffin tin (standard 12-cup)
- Large bowl with ice water
- Oven mitts and spoon or tongs
Ingredients
- As many large eggs as desired 6 to 12 recommended
- Optional: ice water for cooling
Instructions
Preheat Oven
- Preheat oven to 325°F (165°C).
Place Eggs in Muffin Tin
- Place one egg in each cup of the muffin tin. This keeps them from rolling and helps them cook evenly.
Bake
- Bake eggs on the center rack for 30 minutes. Some brown spots may appear on the shell—this is normal and won’t affect the egg inside.
Ice Bath Immediately
- Carefully remove the eggs and transfer them to a bowl of ice water. Let them cool for 10 minutes—this stops the cooking process and makes peeling easier.
Peel or Store
- Tap and peel, or store in the fridge unpeeled for up to 1 week.
Notes
💡 Tips for Success
Use older eggs for easier peeling Mark your oven-cooked eggs with a pencil or sticker to distinguish from raw ones Don't skip the ice bath—it makes a huge difference for peelability
Use older eggs for easier peeling Mark your oven-cooked eggs with a pencil or sticker to distinguish from raw ones Don't skip the ice bath—it makes a huge difference for peelability