If you enjoy hardboiled eggs for breakfast, on your salads, or as a nutritious protein-packed snack, you absolutely MUST try my super simple trick for how to make hardboiled eggs in the oven!
I’ve always been a HUGE fan of eggs — almost any type of eggs (especially hardboiled eggs).
They require no prep-work (except peeling them), they are healthy, protein-packed, low/no sugar, and they can easily be prepared ahead of time and stored in the fridge for several days.
For years, I actually boiled my hardboiled eggs… until 2015, when I learned that I could actually BAKE them in the oven.
Since then, I have never actually boiled my hardboiled eggs. I bake them every time, and they turn out perfectly every time.
I swear, this method is practically foolproof!
Whether you need a bunch of hardboiled eggs for an upcoming Easter egg hunt, or you just enjoy eating them as a protein-packed snack, my super simple method for how to make hardboiled eggs in the oven is what you need for perfectly cooked eggs every time!
Foolproof Hardboiled Eggs in the Oven
If you enjoy hardboiled eggs for breakfast, on your salads, or as a nutritious protein-packed snack, you absolutely MUST try my super simple trick for foolproof hard "boiled" eggs in the oven!
Ingredients
- 1 dozen eggs
- ice water
- mini muffin tin
Instructions
- Preheat oven to 325*F
- Place eggs in mini muffin tin cups
- Bake in preheated oven for 30 minutes
- While eggs bake, fill a large bowl with ice water
- When eggs are finished baking, remove them from the oven and immediately transfer them into the ice water (you'll want to use tongs or an Ove Glove)
- Let the eggs sit in ice water for at least 10 minutes
- Put eggs back into the egg carton and label the carton (or the individual eggs) so you know which ones are hard-boiled.
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Nutrition Information
Yield
12Serving Size
1Amount Per Serving Calories 77Total Fat 5gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 3gCholesterol 186mgSodium 77mgCarbohydrates 1gFiber 0gSugar 1gProtein 6g
Nutritional information is approximate and does not account for additional ingredients or added toppings.
A Few Helpful Tips for Making Hardboiled Eggs in the Oven:
1. Don’t try to bake anything else in the oven with the eggs.
In my experience, if I try to bake something else with the eggs, the 30-minute time frame won’t be accurate (even when I use the convection setting).
Just bake the eggs on their own so you don’t have to guess how long to leave them in.
2. Use eggs that are at least a couple of weeks “old” as they will be MUCH easier to peel (I promise!)
I usually buy several dozen eggs each week and save one dozen for hardboiled eggs. I actually write “for hardboiled” on the carton, and then keep them in the back of the fridge for at least a week.
Once I boil them, I put them back in that carton and cross out the “for” so it just says “hardboiled”.
3. The eggshells will usually have brown spots all over them when they come out of the oven.
This is normal and nothing to be concerned about. The spots usually wash right off in the ice bath, but even if they don’t, I wouldn’t worry too much.
4. Hardboiled eggs can last a while in the fridge.
I’m not an expert, but I will tell you that even when I let the eggs sit in the fridge for 1-2 weeks after buying them, I have eaten them as hard-boiled eggs almost 2 weeks later and am still living to tell you about it 🙂
5. Don’t peel the eggs until you are ready to eat them.
Peeled eggs will leave your entire refrigerator smelling like hardboiled eggs … and they won’t last as long either.
This fool-proof oven-baked method is so simple, I can honestly say I don’t think I’ll ever actually BOIL a hardboiled egg again!
RELATED POSTS:
- This layered lettuce salad is a really yummy way to use up some of your hardboiled eggs.
- Here’s a really simple tip for amazingly delicious scrambled eggs.
- If you can’t eat eggs, here are several simple egg substitutions for baking.
How do you cook your hardboiled eggs?
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Nadine Wozniak says
I made the eggs in the oven for the first time. After I peeled them. All my eggs had several dark brown spots on the white of the eggs. Not sure if I should serve these. I was planning on making deviled eggs for Easter.
Andrea says
hi Nadine — I have a feeling the eggs themselves are fine to eat, but unfortunately just don’t look as pretty.
I’m not positive what would cause the brown spots… but I don’t think they would make the eggs inedible.
Nadine says
Thank you for getting back to me.
Lisa K. says
Do you think this method would work in a toaster oven? I have a small muffin pan that fits in my toaster oven.
Andrea says
hmmm… that’s a good question. In general, the toaster oven doesn’t maintain heat nearly as well as a traditional oven, so it would have to be sort of an experiment for you. You’d need to track how long it took and I could actually see it taking longer to fully cook the eggs. But I could be wrong???
Heather says
Why don’t you do Easter eggs. It’s so fun and a non waste “craft project” you can eat!?!?! So fun!
Andrea says
Well, for starters, it’s messy 🙂
Plus, we really don’t DO anything outside of church things to celebrate Easter. We’re not really a “holiday” family — I guess I’m sort of scroogish!
I love celebrating non-traditional things, like half birthdays or the last day of school, but we don’t really celebrate or decorate or make special foods for anything other than Thanksgiving and Christmas
PW says
I do mine in the instapot in 6 min. then in cold water. Peel easily
Andrea says
ah yes, I know many who also use the instapot — we don’t have one of those though 🙂 Thanks for sharing your “recipe”!
Debbie says
This is amazing! I never knew you could bake them. I bought the Perfect Egg Maker a while back and that has been my way of making hard boiled eggs. It’s small and easy to bring with us if we are staying at a lodging without a kitchen. It can make 14 hard boiled eggs.
Sheri D says
Yes, we have done this for several years now and it is so easy that we actually make them a lot more often.
Andrea says
I know! I’m much more likely to make hard-boiled eggs in the oven than to get another pan dirty. I always have the oven on for something — so it’s easy to just pop the eggs in before or after!
Annette Silveira says
I don’t have a mini muffin tin. I’m wondering if I could put the eggs on a rack instead. There’s no magic in the tin, is there? It’s just to contain the eggs?
Andrea says
yes absolutely! Use whatever you have in the house to hold the eggs.
The one caution I have though is to use something with a solid bottom just in case an egg breaks and some of the “goop” drips out. A regular muffin tin would work as well!
Sarah Turner says
Genius! I never knew this! Ty!!!!
Andrea says
yay — you learned something new!
Jlynn says
The simplest way for me to hard boil eggs is just like momma did it.
Put eggs in pan, fill with water to cover (no salt), bring water to rolling boil. Take pan off heat and put cover on pan. Let sit for 10 minutes. Drain off water and cool eggs down by running pan full of cold water. Let sit 5 minutes then drain and put eggs in refrigerator until cold.
Perfectly boiled, perfectly cooked and they peel so easy with no little bits of shell breaking off.
Andrea says
I might have to try your method too — everyone always has their favorite ways!
Christine from Normal says
That’s my method as well. So easy and never over cooked.
Holly says
This is the method I use as well. I let mine sit a little longer- I set a 12 minute timer. I prefer my yolk a little firm.
Stacy says
Thanks for sharing this method.
Very helpful.
Linda says
Love this! I did it last week and it worked just like you said. I am doing my second batch today! Thanks Andrea!
Kathleen Matson says
So sad. I followed recipe moor the hard boiled eggs in oven…to a T. Not done.
Andrea says
you’ll probably want to check the temperature of your oven using an oven thermometer. There’s a good chance your oven temp is actually lower than what it’s set at.
minannb says
Definitely easier than the boiling method, but our brown spots didn’t come off in the ice bath, or even when I rubbed them dry. No big deal if you’re just going to peel and eat, but we used them to dye Easter eggs and the brown spots do still show thru the lighter dye colors.
Andrea says
hmmm… that’s weird. I’ve never had any issues with the brown spot not coming off.
well, not you have polka-dot eggs 🙂
Julie says
Try putting eggs in your rice cooker. Put about a cup of water and salt with it!
Very delicious!
Andrea says
interesting! There are so many different things you can do with a rice cooker — I should do a post on that!
Melissa Davis says
Hi there – when you say “mini-muffin tin” – what exactly do you mean? I went to go purchase one on Amazon but all the “mini muffin” pans have 24 cups and the regular muffin pans have 12 cups. It looks like the pan in the photo only has 12 cups?
Is it like this:
http://www.amazon.com/Wilton-Avanti-Everglide-Metal-Safe-Non-Stick/dp/B000F5K3J8/ref=sr_1_4?s=kitchen&ie=UTF8&qid=1427134698&sr=1-4&keywords=mini+muffin
or this:
http://www.amazon.com/Wilton-Avanti-Everglide-Metal-Safe-Non-Stick/dp/B000F5K3J8/ref=sr_1_4?s=kitchen&ie=UTF8&qid=1427134698&sr=1-4&keywords=mini+muffin
Thanks in advance, I know it seems like an inane question.
Andrea says
Hi Melissa, I’m honestly not sure how to ‘explain’ a mini muffin tin – it’s just like a normal muffin tin… but smaller.
I have 24-cup mini muffin tins, 12-cup, and 6-cups — any/all will work for the eggs 🙂
Regular muffing cups would work too — I just use the mini muffin tins because I have them on hand.
Hannah says
I’ve been making “hard boiled eggs” in the oven for about six months now. I tried and failed miserably to actually boil them over and over, and it was a ridiculous mess every single time! I finally googled the easiest way to make hard boiled eggs and found the oven method. So simple, and it works like a charm every time! 🙂
Elaine says
We steam our eggs and I swear by this method. My daughters won’t eat sandwiches, so they have been a go to for protein in their lunches. 2 cups of cold water with a steamer tray on the stove top. Turn the burner on and put a lid on and 17 minutes start to finish. Always perfectly cooked with a yellow yolk. The best part? The peel slides off every time. A MUST for deviled eggs.
Gabriela says
A different way for sure….
What I wanted to say is that when we went to my in-laws in Peru, the eggs there are not refrigerated. They have them displayed by the cashiers. Also, were sold outside, in pretty hot weather, at a stand. My mother in law keeps them outside and we had eggs almost every morning. Nothing bad happened. So…. I don’t know…..interesting. Now, if I forget the eggs outside for a while I will not worry anymore… 🙂
Garnet says
United States treats eggs differently than any other country. Most other countries don’t need to refrigerate their eggs. Right after the eggs pop out of the chicken, US requires them shampooed and cleaned, which compromises their natural integrity. They’re “clean” but no longer have the natural preserving residue other countries leave alone. That’s why our eggs make us sick while other countries can leave them out just fine.
Gabriela says
Ahhhh…thank you. I actually didn’t even consider doing any research about it. Interesting info. 🙂 thanks again….:)
Andrea says
This is very interesting — thanks for sharing!
Heart and Haven says
Hard boiled eggs are a common staple we have in our house too! I’ve never heard of the “baking” hard boiled eggs method before. However, for the most part I prefer stove top cooking (heats up the house too much here in S. Cali to run the oven often)
This is the method I use for perfect hard boiled eggs:
Fill large pot with water, put eggs in water (we usually hard boil 18 at a time), bring water to boil on stove. Once water has boiled turn off the heat and move pot to a cool burner & put iid on for 20 minutes. After the 20 minutes, dump out the hot water and run cool water over eggs in pot for about a minute (until eggs are cool to the touch), then transfer eggs to carton in the fridge.
The trick I’ve used for easier to peel eggs is to crack the egg a couple of times, then to roll it around on a hard surface before peeling.
Karen S. says
I am going to give this a try! We live at about 4500 altitude and boiling eggs is not an easy task. They almost never turn out right no matter which method I use…….don’t even get me started with baking…….sigh
Nayuleska says
Wow, never heard of the oven method. Can I ask how you normally boil eggs and why this way is easier? Is it just easier if you cook a lot? I ask because the way I cook them is far quicker than the oven version and fairly foolproof. I’m relieved to hear they can last 2 weeks as I thought they would go off after 5 days or so, so always hurried to eat them!
I put mine in a saucepan, fill it with boiling water until it covers the eggs. I put the hob on high, #6, wait until it really boils away then turn it down to #4, and aet the oven timer for 10 mins. When it beeps I turn the hob off, tip the water in the sink, add cold water, leave eggs a little while, then take them out, let them cool down then stick them in the fridge.
Petra says
OMG, what an idea! I’ve never heard this idea about making it in the oven… I must try it soon.
My husband loves egg stew which needs quite a lot of eggs 🙂
susie says
Eggs are so good for you too when you are pregnant and nursing. That’s when I crave them the most.
Chris says
I guess I’ll have to try this again. I found this on Pinterest a year or so ago and tried it. It made my kitchen stink and they got burned. 🙁
Andrea says
yes, you’ll definitely need to try it again — and maybe this time, use an oven thermometer to test the temperature of your oven first. You’d be surprised how much oven temps can vary!
Chris says
Thanks!
lydia @ frugaldebtfreelife says
Tip: If you want to do this with fresh eggs leave them on the counter til they reach room temperature. They will be very easy to peel.
I too LOVE hardboiled eggs. It’s pretty much the only way I eat them. We have chickens so we have an endless supply.
Andrea says
wow — thanks for the tip Lydia! I’ll definitely use this the next time I “bake” my hard boiled eggs. I had a ROUGH time peeling some a while back and half the egg whites came off with the shells!
Candis says
You can microwave the egg for 7-10 sec depending on the microwave and it will peel just as easy (tip from my mumsy). I would not recommend microwaving for long as the egg will explode 🙂
Melissa says
I actually own an egg cooker thanks to a well-meaning in-law who gave me one at my bridal shower. It hard boils 7 eggs at a time. Just put the eggs in, add water (from provided measuring cup) and turn it on. It beeps about 20 minutes later – just long enough for me to forget I was making eggs. I probably wouldn’t buy one for myself, but since it was a gift it does get a decent amount of use. This posted reminded me that my 3yo picked all the egg out of a potato salad and I decided to make egg salad for her….
Andrea says
haha — gotta love those random small kitchen appliances:) Glad you’re making use out of your egg cooker!
Emily says
I love this! What a great tip!! I was just thinking the other day that egg salad for lunch sounded delicious but I didn’t want to hassle with boiling eggs. Definitely going to try this out! Now, if we can just get our chickens to start laying again…ready for spring in Michigan!! 🙂
Andrea says
yay for chickens. I always said I wanted to have chickens but then decided it was too much work at this point in my life. Plus, we don’t have a great place to put them right now — and Dave is definitely NOT onboard with my chicken idea… yet 🙂
Emily says
Haha! I never thought we’d have chickens either but weird things happen when you move to the country! 😉 We currently have two chickens and two ducks. They’re pretty low maintinence, but they can be smelly. Maybe when your kiddos are older and can help out with the chicken chores! 🙂
Jenn S. says
Hi Andrea,
You mentioned that you usually do a dozen at a time, but less should be OK. Given your warning not to bake anything else with the eggs, would you adjust the cook time for fewer eggs?
Thanks!
Andrea says
It should be fine — as long as your oven temperature is consistent and accurate (you can check with an oven thermometer to make sure).
I’ve personally don everything from 6 eggs to 24 eggs at a time without issues using this exact recipe.
Good luck!
Jenn S. says
Perfect – thank you!
The yolk doesn’t look all crazy either, which is nice – sometimes with boiling they can come out with a weird greyish-greenish tinge if you leave them go too long.