Once you see how easy it is to make hard boiled eggs in the oven, you'll never go back to boiling them on the stove!
Click here to pin these Oven Baked Hard Boiled Eggs now!
We belong to a CSA (community supported agriculture), which during the summer and early fall, provides us with a big box of local vegetables, grown in season. During the rest of the year, we receive a gallon of raw milk once a week and a carton of eggs. There are just two of us and if I don't stay on top of the eggs, they can stack up in our fridge. Right now there are 4 dozen in there! One of the ways we like to use our eggs is to have a bowl of hard boiled eggs always on the ready in the fridge. They make a great protein filled snack. It's such a hassle though, boiling eggs every week. Invariably one of the cracks and I end up with white part all over the pan. I had read about making "hard boiled" eggs in the oven, but had never tried it, until now. Let me just say that I will never boil eggs again.
It is so easy! All you need is an oven and muffin tin! There is practically no clean up - I just rinsed out the tin. I've read where some people have found the eggs a little more difficult to peel, but I found the exact opposite. The difference in texture is subtle, but they seem to be a little more dense and creamier. Just think how easy it will be at Easter, I can easily fit about 4 muffin tins in my oven and get all my eggs done at once!
Oven Baked Hard Boiled Eggs
Ingredients
- 12 eggs
Instructions
- Preheat oven to 350.
- Place eggs in a muffin tin and place muffin tin in oven. Bake for 30 minutes.
- Remove from oven and place eggs in an bowl of water with ice for about 10 minutes. After they have cooled, they are ready to eat, or you can store them in your fridge!
Nutrition
Some of my other favorite egg recipes: Croque Madame Pizza and Sweet Potato and Baby Spinach Frittata.
Angela says
I love the simplicity of this way to prepare the eggs. I will have to remember this next Easter, when we have so many eggs to prepare! Thanks for sharing this. 🙂
Laura says
Interesting technique. I definitely need to try it. The Michelin Star chefs here in France cook the eggs in the oven to keep the temperature constant during cooking time. I never tried it though I should
Jacqueline Debono says
Wow such a simple idea and yet a real time saver if you need a quantity of hard boiled eggs. Brilliant! I'm definitely going to try it!
April J Harris says
I've heard of baking eggs but was really hesitating to try it. Thanks to your recommendation and recipe I will plan to have a go! They sound so much easier than boiling. Pinned. Thank you for sharing with us at the Hearth and Soul Hop, Pam.
Miz Helen says
Your eggs sure are pretty! I do enjoy baking the eggs in the oven it is a very simple process. Have a great weekend and thanks so much for sharing with Full Plate Thursday.
Come Back Soon!
Miz Helen
mistie says
How nifty! I haven ever heard of this before, will have to give it a try.
Ann says
I always thought this was a Furphy. Definitely the method to use if you want a lot done.
Ellen Pilch says
I want to try this. I always have trouble peeling unless I run them under cold water immediately after boiling.
Brandi Raae says
I've cooked eggs in muffin tins before but without the shell on. 😉 Will have to try this next time!
Marjie says
Well, that surely does sound easy. I just made some hard boiled eggs last night (while cooking other things), but I'll have to give this a try next time around. I also think HBEs (as Ryan calls them) are a terrific snack, and we like to chop them and sprinkle them over salads, too. Who says only chef's salad should have protein, after all?
Happy weekending, Pam.
CherylK says
Brilliant! Love this idea.