How to make hard boiled eggs in the oven and why this method is our favorite! It is super easy and is totally fool-proof. The eggs come out perfect every time!
We have used hard boiled eggs in lots of recipes here and I love baking them in the oven. My favorite part is when you are making them to go inside something like a potato salad, you don’t have to watch over a boiling pot while you are multi-tasking.
How To Hard Boil Eggs In The Oven
My guess is that you’ll be like me and never actually boil hard boiled eggs again after you try it this way. The very best part about it, is that you can simply place them in the oven and not have to worry about it.
Another thing I love about this method, is that the eggs don’t burst open like they often do in hot boiling water.
There is virtually no prep time with this, just grab your eggs and a muffin pan. You could, in theory, use any baking dish but the muffin pan works perfectly to keep the eggs separate and not roll around.
Place one egg in each of the muffin tin slots and place into a 325 degree preheated oven. That’s it!
You’ll bake somewhere between 20-30 minutes, depending on the doneness you prefer. I like a very “hard” boiled egg so I go the full half an hour. If you like a more soft boiled egg, you can take a few minutes off the baking time.
Here is a guide for you to save.
How To Peel A Hard Boiled Egg
My number one tip for peeling a hard boiled egg is to do an ice bath. Grab a large bowl, fill it with cold, ice water and drop the eggs inside when they are done cooking. This is super helpful for getting them to peel easier.
After that, I like the “tap and roll” technique.
- Tap the egg (gently) several times on both sides on your counter.
- Roll the egg across the counter with the palm of your hand.
Then, start peeling away. Don’t be too worried about tiny pieces left because you can just rinse them off.
We originally spotted this idea from Greetings from the Asylum.
More Recipes To Try Next
Hard Boiled Eggs in the Oven
Ingredients
- 12 eggs
Instructions
- Preheat the oven to 325 degrees.
- Place one egg into each slot of a muffin tin.
- Bake for 20-30 minutes, depending on how soft or hard boiled you prefer your eggs.
Last Step:
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19 comments on “Baked Hard Boiled Eggs in the Oven (Perfection)”
Mine came out spotted and cracked.
Mine came out with brown spots on them too
Perfect peeling every time. The eggs are no longer demolished. I’ve been making them in the oven for almost a year since seeing this recipe. I’ll never go back to boiling.
Glad to hear this Tonisha. Thanks!
I did and they didn’t explode, thank u for this, can’t wait to share with my Daughter ✌❤
Hi, Is best if the eggs are at room temperature?
I do it straight from the fridge, but I’m sure you can do it either way. The reason I do straight from the fridge is because that’s a consistent temperature so when the oven is also preheated, you know exactly how many minutes they should be in the oven
Amazing!!!!! I have tried every different way imaginable to cook hard boiled eggs that I could actually peel with no success until I tried this!! So easy and the egg shell actually peels off without massacring the egg!! Makes perfect deviled eggs!! ❤️
I love this idea, but wanted to mention that the time chart will depend very much on your altitude. I’m in Denver, at a mile high, and everything takes longer to cook than say, Indiana.
This is the best & easiest way. Thank you!!!
I boil eggs for my 94 yr old grandpa every 2 weeks. He says they are perfect & so easy for him to peel. He was shocked when I told him I put them in the oven.
I accidentally baked my eggs at 350 and not 325 for 30 minutes and they turned out perfect! So easy to peel! First time ever!! I do think the ice bath really helps with the peeling. It’s going to make preparing the Easter eggs for dying a lot easier this year! Thank you!!
Are they hard to peel after they’re baked
Don’t eggs explode if they are not pierced at one end, to vent.
Will it work in air fryer
I do mine in my convection oven on 250 for 15-20 minutes, then I put them in the freezer for 15 minutes. They come perfect and peel very easy. And I put them right on the grate, no muffin tray. I make a couple of dozen a week for my dog. Have been making them for over a year like this.
I’ll try this because it’s interesting. I don’t know that it will be better than 12 minutes in the Instant Pot though.
5-5-5, in the Instant Pot. Cook 5 minutes, rest in pot 5 minutes then quick release, the ice bath 5 minutes….perfect!
I used farm fresh, right from the chicken eggs. They sweat, so it was a good thing they were in the muffin pans.
Eggs were harder to peel, probably because they weren’t store bought.
The fresher the egg the harder it is to peel. Indiana farmers told me that when I was a kid and it seems to be true!