Want to know a secret for a super easy, flawless and perfect Hard Boiled Egg? We want to show you a trick on How to make perfect hard boiled eggs.
It does involve your stove… but not the top! You are going to use the inside…that’s right – the oven! How about trying baked hard boiled eggs on for size?
In fact, it is super easy and perfect eggs are born! They also bake evenly, with the perfect yolk inside. My kids love the taste of these over boiled eggs. There is also less mess when you are not dealing with boiling water on the stove top.
You do need to follow the directions exactly, but they are easy. First, we have a video showing you how and then you can read the step-by-step instructions below.
Here’s how to make hard boiled eggs in the oven:
- Turn your oven temperature to 325 degrees. Wait until your oven is completely heated before putting the eggs in. DO NOT PUT THEM IN EARLY.
- While the oven is heating, get out a muffin tin and put an egg in each slot so that they do not roll around. The regular muffin tin size is fine, mini muffin tin size is even better as there is less rolling!
- Once the oven is heated, put them in the oven on the center rack.
- Bake these hard boiled eggs in the oven for 30-35 minutes (if your oven runs cooler, 35 minutes is needed).
- Take them out and immediately place them in a bowl of ice water to cool.
- Once cooled, use as normal!
That’s it! So super easy and perfect when you follow the directions exactly! They are also really easy to peel – which is another big bonus! They will be hard-boiled perfectly – not under cooked, not over cooked – just simply perfect!
They are so pretty too!
You can print these Perfect Hard Boiled Eggs in the Oven instructions below for easy future reference. Don’t forget to pin as well!
| How To Make (Bake) The Perfect Hard Boiled Egg In The Oven | | Print |
- 12 Eggs
- Regular size or Mini Muffin Tin
- Turn your oven temperature to 325 degrees. Wait until your oven is completely heated before putting the eggs in. DO NOT PUT THEM IN EARLY.
- While the oven is heating, get out a muffin tin and put an egg in each slot so that they do not roll around. The regular muffin tin size is fine, mini muffin tin size is even better as there is less rolling!
- Once the oven is heated, put them in the oven on the center rack.
- Bake these hard boiled eggs in the oven for 30-35 minutes (if your oven runs cooler, 35 minutes is needed).
- Take them out and immediately place them in a bowl of ice water to cool.
- Once cooled, use as normal!
Nancy Thatcher
Doesn’t it use a lot more electricity to bake the eggs than to just boil them? Also you are losing a lot of the egg white that way. Instead, put cold eggs covered with cold water into a pan and bring to a boil. Once water boils turn off burner and cover pan. Ten minutes for soft boiled and fifteen for hard. Do not remove from burner. When times is up cover eggs with cold water to stop the cooking process.
Great eggs every time. My mother taught me this.
Karen Rink
I agree, Nancy. This method would be good only when I was going to use the oven for something else anyway. Electricity is expensive in Europe where I live so we are very frugal with appliance use.
John Pilla
Another method is to steam eggs to hard boil them.. Especially useful for farm fresh eggs. Steaming makes them easier to peel.
Uses less energy (frugal) than the oven. Steaming eggs cooks them evenly and gently with less risk of cracking than dropping them into simmering water. Chilling the eggs immediately after boiling ensures that they come out perfectly shaped with no air space indentation on their fat end. Starting the eggs hot and peeling under running water makes for easy, divot-free peeling almost every time.
Fill a large pot with 1 inch of water. Place steamer insert inside, cover, and bring to a boil over high heat. Add eggs to steamer basket, cover, and continue cooking 6 minutes for soft boiled or 12 minute for hard. Serve immediately if serving hot. If serving cold, immediately place eggs in a bowl of ice water and allow to cool for at least 15 minutes before peeling under cool running water. Store in the refrigerator for up to 5 days.
Jennifer
i just tried the baked method this weekend – Personally I hate making eggs on the stove because I over cook them every single time due to having to watch when the water boils, i walk off and forget, half the time i totally forget about them and don’t have any water left either…eek…so the baked eggs worked great for me, I did take some extra tips from pinterest as it seems some people get brown spots on their eggs where the hot metal touches the egg, so i put a little water in the bottom of each muffing cup, i oddly enought had brown spots only on the inside of the shell -not on the outside and not on the egg itself. It worked, but i still found them difficult to peel (i did not use fresh eggs) – but it just could be a bad peeler’s (me) personal problem. Also the smell of eggs is much reduced with this method over stove top. I used my oven on the convection feature at 300 for 30 minutes – the eggs were perfect.