Description
This easy recipe shows you how to make perfectly hard boiled eggs using your oven. By baking eggs in a muffin tin at 325 degrees Fahrenheit, you can produce evenly cooked eggs without boiling water on the stovetop. It’s a simple, hands-off method that yields 12 eggs, making it great for meal prep or a large batch for snacks and salads.
Ingredients
Scale
Ingredients
- 12 large eggs
Instructions
- Preheat Oven: Preheat your oven to 325°F (163°C) to ensure it reaches the right temperature before baking the eggs.
- Arrange Eggs: Carefully place one egg into each slot of a regular-sized muffin tin, using 12 cups to hold all the eggs upright during baking.
- Bake Eggs: Bake the eggs in the preheated oven for 20-30 minutes. For slightly softer yolks, bake closer to 20 minutes; for fully hard boiled eggs, bake up to 30 minutes.
- Cool and Serve: Once baking is complete, remove the eggs and place them in a bowl of ice water or cold water to stop cooking and make peeling easier. Let them cool before peeling and serving.
Notes
- Use a muffin tin to keep eggs upright and prevent rolling during baking.
- Baking time affects yolk texture—adjust based on your preference for soft or hard yolks.
- Cooling eggs in ice water right after baking helps stop the cooking process and makes peeling simpler.
- This method eliminates boiling water and stove monitoring.
- Ensure your oven temperature is accurate for consistent results.
