Oven Baked Hard Boiled Eggs
If you have a hard time getting your hard-boiled eggs to turn out right, these oven baked hard boiled eggs will turn out perfectly every time!
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!
Nutrition
Serving: 1egg, Calories: 63kcal, Carbohydrates: 0.3g, Protein: 6g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.02g, Cholesterol: 164mg, Sodium: 62mg, Potassium: 61mg, Sugar: 0.2g, Vitamin A: 238IU, Calcium: 25mg, Iron: 1mg
Calories: 63kcal
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