If you like having hard boiled eggs around, you likely know that there are seemingly endless options for making them. But did you know one of those options is baking whole eggs in the oven? Oven Baked Hard Boiled Eggs are a great hands-off option if you’re busy doing other things and don’t want to babysit a boiling pot of eggs. When I heard about this method I was definitely intrigued. I tried it. They were indeed perfect, and they peel like a dream!
Ingredients and Equipment Needed
This is just a preview of ingredients and method, keep scrolling for full printable recipe.
- Eggs – For best peeling, use eggs that were purchased at least a week before baking.
- Muffin tin
How to Make Oven Baked Hard Boiled Eggs
- Preheat your oven to 325°F and make sure your rack is in the center of your oven.
- Place an egg in each well of your muffin tin and bake for 30 minutes.
- About 5 minutes before the eggs are done, fill a bowl with ice water.
- When the eggs are done, use a pair of tongs to carefully transfer them to the ice bath. Allow to rest in the ice water for 10-15 then enjoy or store for later.
Storing and Other Tips
- Store hard boiled eggs, in their shell, in an airtight container in the fridge until ready to use. Use within 1 week, although they will be at their best the first 2-3 days.
- Oven Baked eggs have a slightly funny smell when you go to peel them, just because the shell was baked. Don’t worry, the eggs themselves are delicious and don’t taste weird at all!
Frequently Asked Questions
Yes, but ovens vary, so they are trickier to get right in the oven than in water. You may have to experiment in your oven before you nail down the perfect timing. At 325°F, they will take anywhere from 16-20 minutes.
Any oven safe containers will work, or you can even place them directly on the oven rack, although you should place something on the rack below them to catch any spills, should any of them crack for any reason. Muffin tins are perfect because they prevent the eggs from rolling around or into each other, which could cause them to crack.
Not usually, but it is possible. If the eggs are in a baking dish without separation, they may roll into each other and crack. They may also crack if they are too near the heat source. Make sure your oven rack is in the middle position.
Oven Baked Hard Boiled Eggs
Ingredients
- Eggs purchased about 1 week ago or longer
- Muffin Tin
Instructions
- Preheat oven to 325℉ and place the oven rack in the center. Place an egg in each well of the muffin tin. When the oven is heated, place the muffin tin (or tins–you can make as many as you can fit in your oven) into the oven and bake for 30 minutes.
- When the eggs have about 5 minutes remaining, fill a bowl with ice water. When the eggs have baked for 30 minutes, remove from the oven and carefully transfer each egg to the bowl of ice water and allow to chill for 10-15 minutes. Store the eggs in their shells until you’re ready to eat them.
Notes
- Store hard boiled eggs, in their shell, in an airtight container in the fridge until ready to use. Use within 1 week, although they will be at their best the first 2-3 days.
- Oven Baked eggs have a slightly funny smell when you go to peel them, just because the shell was baked. Don’t worry, the eggs themselves are delicious and don’t taste weird at all!
Questions & Reviews
Tried this yesterday and followed recipe exactly. Today when I peeled one for my husbands lunch it was done on one side, but the other side the white was a little runny. Nasty, but he said he would eat in anyway. I peeled 2 more and they were fine. Weird. I think I will try the steaming method. We have our own chickens and I have not found a good method so they will peel without taking half the white with it.
Well, I have never heard of this before! Each day you learn something new. I see a lovely ceramic muffin tin being used, I wonder Is it possible to use a metal muffin tin, since that could affect the process? But thanks so much for this great tip!
I had no idea there were so many ways not to boil a boiled egg! I can only eat my eggs scrambled (or in cakes and cookies!), but my kids like to take boiled eggs in their lunch and I could cook a lot more at once this way. Thanks for the instructions.
For some reason even that didn’t work for me but I finally found a way. I use an electric pressure cooker and cook the eggs at low pressure for 6 minutes, natural release (about 10 minutes) and place in ice water. And you can use fresh eggs. I found this on Hip Pressure Cooking.
This has become my new go to way to cook hard boiled eggs! I love it because much like yourself I get distracted and forget all about whatever may or may not be boiling on the stove 😉
Steam your eggs. Best kept culinary secret!
Awesome, I am so trying this. My last batch at Easter was a disaster. Never leave your husband in charge of peeling hard-boiled eggs while you to go to a wedding shower.
For the most part, I’m anti-single-use-kitchen-gadget; HOWEVER, the Egg Genie (http://amzn.com/B0026RXLGU) is the stuff! We were given one as a housewarming gift and laughed at how we’ll never use it. Fast forward several years and we use it all.the.time. You get perfect hard-boiled eggs in about 20 minutes. It also poaches eggs and steams vegetables. My 18mo LOVES eggs. I love that I can make as few or as many as I want without heating up the whole kitchen. Ok, gush session over. That said, my MIL uses your oven method and is a big fan. 🙂
I had the same problem with never noticing when the water boiled but I read about and have tried and LOVED this (fast and super easy) solution: steaming your eggs. They come out perfect and peel SO easily. Bring water to boil (doesn’t take long because you only need enough to steam!) then put eggs in a steamer basket over the boiling water, time for 13 minutes (more or less depending on how you like your yolk – I like mine like yours in the picture!), and then plunge into cold water. Seriously, you have to try it. We go through at least a dozen hard-boiled eggs a week. It’s changed my life. (I also go ahead and peel them all, since we will use them within a couple of days).
Steaming them IS so quick and easy. If you already have your oven heated up (say, to bake the breakfast muffins, or whatever) it might make sense to also bake a pan of eggs, but it seems like a much slower and busier process. I guess it’s good to know you CAN bake them, even if it’s not your go-to egg cooking routine! (And thanks, Kate and Sara, for all your wonderful recipes and hints!)
I do that, too! 1/4 inch of water, 9-10 minutes, ice bath, perfect eggs. I don’t have a steam basked, though, I just set my eggs in the pan. High five!
This is just a really good idea. I always want boiled eggs in my salad because as a gym teacher I need the extra protein in order to keep up with my students. But wife sometimes bursts a few eggs when she makes them stove top. Really good idea here! thanks ~ tom.