Baked Hard Boiled Eggs
Ditch the pot of boiling water & try this oven baked hard boiled eggs recipe! How to make hard boiled eggs in the oven that are super easy to peel.
Ingredients
- 12 eggs older eggs are best for this method, about 1-2 weeks since purchase
Instructions
- Preheat oven to 325°F (160°C). Place eggs in a mini muffin tin to prevent from rolling around. Optional: use mini cupcake liners or silicone molds to prevent browning on the shells.
- Place muffin tin on middle (or mid-to-top) oven rack and cook for 30 minutes. (20 minutes yields runny soft-boiled eggs, 30 minutes yields firm hard-boiled eggs. Go anywhere in between that suits you.)
- Remove tin from oven and transfer eggs directly into an ice bath (a bowl filled with water and ice). Leave 5 minutes, until cooled enough to handle safely. (Don’t leave them in the water for longer or they’ll become harder to peel!)
- Peel immediately for easiest peeling, or keep stored in shell to peel later. (If you notice brown spots on the shells, these should disappear when you put them in cold water.)
- Note on egg temperature: Most recipes recommend letting your eggs come to room temperature before baking, but I’ve also made these with eggs straight out of the fridge and they turned out great.
Video
Notes
*Recommended: Try 2-3 eggs at first to gauge if your oven temperature is correct! If you find that 325°F (160°C) is not hot enough for your desired doneness, cook at 350°F (180°C).
Nutrition
Serving: 1egg | Calories: 78kcal | Protein: 6g | Fat: 5g