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Manufacturing baked hard boiled eggs It's an easy way to cook lots of eggs at once!

No more pans to keep an eye on on the stove, all you need is a muffin tin to boil (or bake) eggs. Perfect for a snack or egg salad!

Baked hard boiled eggs cut in half on a plate
  • It It does not take much with this simple oven method.
  • They come out with firm egg whites and creamy egg yolks.
  • There is no need to boil water and the eggshells come off easily.
  • Best of allyou can do a large quantity of hard boiled eggs for deviled eggs, snacks or Easter eggs.
Hard boiled eggs cut in half and one with half the peel

What you need to make baked hard boiled eggs

  • Pan: Use a muffin pan to keep the eggs in place.
  • Egg: Yes! The cooking times listed are for large eggs straight from the refrigerator. Warmer or different sized eggs may require a minute or two longer or shorter cooking times.
  • Ice bath: After removing the eggs from the oven, an ice bath is needed to stop the cooking process. This will also help peel the eggs easily.

How to make hard boiled eggs in the oven

A foolproof method for getting perfect baked hard-boiled eggs every time!

  1. Place the eggs in a muffin tin and bake in the preheated oven until cooked.
  2. Use a pair of tongs to transfer the eggs to a large bowl of ice water to stop the cooking.

Store hard-boiled eggs in the refrigerator for up to 7 days, shelled or unshelled.

Soft-boiled eggs: Cook for 20 minutes.

Medium hard boiled eggs: Cook for 25 minutes.

Hard-boiled eggs: Cook for 30 minutes.

peel hard boiled eggs in the oven

My favorite way to use hard boiled eggs

We love hard boiled eggs as a snack with bagel dressing, served in an egg salad sandwich, and of course, as deviled eggs! Here are some of our favorite recipes.

Did you like these Baked Hard Boiled Eggs? Leave a comment and rating below!

Baked hard boiled eggs cut in half on a plate
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Baked hard boiled eggs

It’s super easy to make perfect hard boiled eggs in the oven.

Time to cook 30 minutes

10 minutes

Total time 40 minutes

an empty muffin tin
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  • Preheat oven to 325℉.

  • Place an egg in each cavity of a muffin tin – you don’t need to fill all the cavities.

  • Bake for 25-30 minutes, depending on desired doneness.

  • While the eggs are cooking, fill a large bowl with ice water.

  • Transfer the cooked eggs to the ice water and let sit for 10 minutes to stop the cooking.

  • Gently tap the shells on the table and shell the eggs under cold running water.

You may notice small brown spots on the eggs, which will come off when placed in ice water.
  • Soft-boiled eggs: Cook for 20 minutes.
  • Medium hard boiled eggs: Cook for 25 minutes.
  • Hard-boiled eggs: Cook for 30 minutes.

Calories: 5 | Carbohydrates: 0.03G | Protein: 0.5G | Fat: 0.3G | Saturated fats: 0.1G | Polyunsaturated fats: 0.1G | Monounsaturated fat: 0.1G | Trans Fats: 0.002G | Cholesterol: 14mg | Sodium: 5mg | Potassium: 5mg | Sugar: 0.01G | Vitamin A: 20IU | Soccer: 2mg | Iron: 0.1mg

Nutritional information provided is an estimate and may vary based on cooking methods and brands of ingredients used.

Course Breakfast
Kitchen American

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