This hand-off hack for baking hard boiled eggs is perfect for a crowd.

By Kelly Vaughan
Updated January 25, 2019
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Next time you’re hosting a weekend brunch or meal prepping, try baking hard boiled eggs in the oven. Let’s face it—eggs, especially hard boiled eggs, are never as easy to cook as they seem. Add in the stress of trying to cook perfect hard boiled eggs by the dozen and it can seem downright impossible to nail. Baked hard boiled eggs are great if you’re cooking a large batch of eggs for easy deviled eggs or egg salad. This low-maintenance method can be done in 30 minutes and frees up stove space.

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Hard Boiled Eggs in the Oven

To bake eggs in the oven, start by preheating your oven to 325°. Place one egg in each cup in a muffin tin, then carefully pour water into each cup until it reaches the brim. Baking hard boiled eggs can result in the formation of small brown spots on the eggshell (nothing to be worried about, just a chemical reaction). Pouring water over each egg prevented some of those unattractive spots from appearing on the egg shell. The water bath also resulted in a more evenly cooked yolk than eggs that were cooked in the muffin tin without water. Cook the eggs for exactly 30 minutes. While the eggs are baking, prepare an ice bath in a large bowl. When the eggs come out of the oven, immediately take them out of the muffin tin using tongs and place them in the ice bath to cool. After cooling for at least five minutes, peel and prepare as desired.

Hard Boiled Eggs vs. Oven Baked Eggs

Baked hard boiled eggs don’t cook as consistently as boiled hard boiled eggs (the yolks are not as even in color and texture as boiled eggs). Because of this, we only recommend this method if you want to cook a large batch of hard boiled eggs that you don’t have to keep a close eye on. Plus, as mentioned previously, you don’t have to fight to find stove space for other dishes as you prepare a meal for a crowd.

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