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!
- 12 eggs (see note 1)
- 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.
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.
- Category: breakfast
- Method: bake
- Cuisine: American
- Serving Size: 1 egg
- Calories: 72
- Sugar: 0
- Sodium: 71
- Fat: 5
- Carbohydrates: 0
- Fiber: 0
- Protein: 6
Keywords: hard-boiled eggs in the oven