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How to Make Perfect Hard-Boiled Eggs in the Oven

This foolproof recipe shows you exactly how to make hard-boiled eggs in the oven. They turn out perfect every time and are a dream to peel!

Hard-boiled egg cut in half.

Why This Method is Awesome

  1. Set It and Forget It: Just pop the eggs in the oven, set the timer and get back to whatever else you were doing. It’s easy and efficient. 
  2. Fool Proof Perfection: This recipe/method takes the guesswork out of hard-boiling eggs on the stove in a pot of boiling water. Making them in the oven at a specific temperature for a specific amount of time ensures the eggs are perfect every single time. 
  3. Easy Peel: No one likes spending 10 minutes to peel a hard-boiled egg one teeny tiny piece at a time. You don’t have to worry about that with this method because these eggs are a easy peasy to peel!

The Process

Step 1 – Muffin Tin + Bake: Put the eggs in a muffin tin or individual brownie pan to keep them from rolling around and ensure even cooking. Put the eggs in the preheated oven for 30 minutes. 

Eggs in a muffin tin.

Step 2 – Ice Bath: Immediately after you pull the eggs out of the oven, submerge them in a big bowl of ice water. Don’t skip this step! The ice water stops them from cooking and also makes peeling SO MUCH EASIER. 

A bowl of ice water with hard-boiled eggs.

Step 3 – Peel: Start peeling! Checkout the my tips to easy peel eggs below. I recommend starting at the bottom/wide end of the egg as there is generally an air pocket which is an easy starting point.

Two hands peeling a hard-boiled egg.

How to Make Hard-Boiled Eggs in the Oven 


Recipe Q&A

How to cook hard-boiled eggs? 

Traditionally, hard-boiled eggs are cooked in a pot of boiling water. However, there are a variety of other ways to cook hard-boiled eggs that have the same exact result such as in a slow cooker, instant pot, sous vide, hard-boiled egg cooker and the oven. So, technically you would call them hard-cooked eggs instead of hard-boiled eggs but that can get confusing and is really splitting hairs anyway.

I usually recommend making them in the oven because the oven doesn’t take very long and it gives you consistent results every single time. Another benefit of using the oven method is that it doesn’t require a special appliance/kitchen tool.

Why are there small brown marks on my eggs and how do you avoid them? 

If your eggs have these small brown marks, you are likely using a metal muffin pan or something similar to cook your eggs. These marks are where the eggs come onto contact with the muffin pan. They don’t change the taste or texture of the eggs and are purely aesthetic.

However, if you want to avoid these marks altogether, use a silicone muffin pan. You can also scrunch up a small piece of parchment paper in to a ball/nest shape and place it in the bottom of a metal muffin pan. The parchment paper will create a barrier between the eggs and the metal which prevents those small brown marks from forming. 

Hard boiled eggs on white plate,

What kind of pan do you put the eggs in? 

In theory you can put the eggs in any kind of oven safe pan or dish as long as the eggs don’t roll around and are evenly spaced apart. Here are my recommended methods.

Silicone Muffin Pan – This is what I recommend most because the silicone doesn’t get as hot as metal. Metal may leave a few tiny brown marks on the eggs. These marks are purely aesthetic and don’t change the taste or texture.

Metal Muffin Pan – This works just as good as a silicone muffin pan. However, the eggs may have 2-3 tiny brown spots on them where they came into contact with the metal muffin pan. If you want to avoid these spots but don’t have a silicone muffin pan, you can crunch up squares of parchment paper in the bottom of the muffin pan for the egg to rest on. The parchment paper acts as a sufficient barrier between the egg and pan to avoid the small brown contact marks. 

Directly on the Rack – You can place the eggs directly on the oven rack. However, this isn’t the best option because the oven rack with leave larger brown contact marks. You also risk the possibility of an egg cracking in your oven and creating a mess!


How to Peel Hard-Boiled Eggs

Step 1) Tap the top/narrow end of the egg on the counter so it cracks. Flip the egg and do the same on the bottom/wide end of the egg.

Step 2) Place the egg on the counter and gently roll in back and forth with your palm to crack all sides of the egg.

Step 3) Start peeling at the wide end of the egg. There is usually an air pocket at the bottom of the egg which makes it a good place to start because the egg isn’t directly connected to the shell.

Step 4) Get under the membrane. The is key for easy peeling. If you are having trouble getting under the membrane, run the egg under water for a couple seconds to lubricate it. This will make the membrane easier to get ahold of and separate from the egg.

Step 5) Peel baby peel! Then enjoy! This recipe makes peeling eggs easy and fast. In fact, when I make these eggs, half the time the eggs the entire shell is still one piece. I think I just heard the heavens open and angels singing.


Half of a hard-boiled egg.

Tips for Easy Peel Hard-Boiled Eggs

Have you ever spent FAR too long trying to peel an egg only to be left with a huge mess, the egg in pieces and so much regret? I have and I’m guessing most of you have too! Not to worry. That can now be a thing of the past!

Below are my top tips for easy peel hard-boiled eggs. Also, I’ve included a video showing exactly how to peel them whether or not you use this recipe!

  1. DO NOT skip the ice bath. Step three of this recipe instructs you to submerge the eggs in a big bowl of ice water. Sometimes a step like this isn’t always necessary but in this case it is definitely is! Shocking the eggs in ice water helps them separate from the shell which makes peeling much easier. 
  2. Older eggs are easier to peel. This is one of those rare cases where fresher isn’t always better! It’s not to say you can’t hard-boil fresh eggs. They will just be harder to peel. Use eggs that have been sitting in the fridge for a week or so if you have them! 
  3. Lubricate with water (insert super immature joke). Peel eggs under running water or in a bowl of water. The water acts as lubrication between the shell and egg. The eggs will almost slip out of the shell! 
  4. Don’t peel until ready to eat. Unless you plan on eating the hard-boiled egg within a day or two, don’t peel it. It will keep longer in the fridge if left in the shell than if peeled. 
Hard-boiled egg and egg shell in a hand.

Ways to Use Hard-Boiled Eggs

1. With Seasoning: Hard-boiled eggs are good right out of the shell or with just a pinch of salt and pepper. You could also sprinkle them with Everything Bagel Seasoning like the picture below which is my personal favorite way to eat hard-boiled eggs. 

Hard-boiled eggs with everything bagel seasoning.

2. In Recipes: Use hard-boiled eggs in recipes like deviled eggs or this avocado egg salad breakfast toast

Avocado egg salad toast on grey plate.

3. Add to Recipes: You could also add hard-boiled eggs to recipes like a garlicky green salad, spicy green grain bowl, Mediterranean pasta salad or melon ball salad to make for a heartier meal.


Zested Lemon’s Newest “Model”, Hot Tom

When I was taking the original photographs for this post, I was frantically trying to grab a few pictures before the sun went down. My husband, Tom, kept asking if I needed a “model” for my shoot as I was shooting. After I rejected him several times, I finally caved. YES! I need a model. Thank god you’re here

I told him to sell me the hard-boiled egg and give me his best model poses. Without a moment of hesitation, this is what he gave me… I’m one lucky lady. Once you catch your breath and wipe the tears of laughter from your face, checkout the recipe below!


Half of a hard-boiled egg.

How to Make Perfect Hard-Boiled Eggs in the Oven

Yield: 12 eggs
Prep Time: 5 mins
Cook Time: 30 mins
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This foolproof recipe shows you exactly how to make hard-boiled eggs in the oven. They turn out perfect every time and are a dream to peel!

Ingredients
 

  • 12 eggs, see note 1

Instructions
 

  • Preheat: Preheat the oven to 325°F degrees.
  • Bake: Place eggs in a muffin tin to keep them from rolling around (see note 2) Put the eggs in the preheated oven for 30-33 minutes (see note 3)
  • Ice Bath: Once the eggs are done cooking immediately put them in a large bowl of ice water for 10 minutes (see note 4). Use tongs! The eggs will be hot!
  • Peel: Peel the eggs if eating within a day or two (see note 5). Otherwise keep them in their shells. Refrigerate in a sealed container. 

Notes

Note 1: Although the recipe calls for 12 eggs, feel free to use only the number you need. 
Note 2: I recommend using a silicone muffin tin but a metal one will also work!
Note 3: Resist the temptation to open the oven to check on the eggs while they’re cooking. The oven loses heat when opened and can impact cooking times. 
Note 4: Put the ice in the bowl of water 5-10 minutes before the eggs are done cooking to ensure the water is plenty cold. 
Note 5: See video above for an easy way to peel eggs. 

Nutrition

Serving: 1egg | Calories: 63kcal | Carbohydrates: 1g | Protein: 6g | Fat: 4g | Cholesterol: 164mg | Sodium: 62mg | Sugar: 1g
Have you tried this recipe? Let me know what you think! Rate this recipe and leave a comment below.

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16 Comments

  1. 5 stars
    In Le Cordon Bleu Atlanta we would do large amount of eggs using this technique only putting the eggs directly on the racks of the oven, this allowed us to make a couple dozen eggs plus at a time.

    1. Hi Joanne! Thanks for visiting Zested Lemon!

      The small brown marks are where the eggs come into contact with the muffin pan. The darker the muffin pan, the darker the marks and the lighter the muffin pan, the lighter the marks. To avoid the marks completely, use a silicone muffin pan or silicone cupcake liners. Hope this helps!

      Rachel

    2. Add water to each muffin tin and pour a little on top of each egg, this will add moisture to the oven and will prevent burn marks.

  2. I have been cooking for over 50 years and I could not boil a good egg no matter what technique I used. THIS WORKED. Thanks!

  3. My eggs came out exactly as you described. Sooo easy and sooo delicious!

    After they cooled I cut them in half, smeared on some mayo and topped with approx. 1/4 – 1/2 tsp. of medium salsa.( I recently read this was a fast way to mimic deviled eggs.)

    1. Happy you enjoyed this little kitchen trick! I’ll have to give the mayo/salsa topping a try. It sounds tasty!