Recipe by user
"This is an easy alternative to boiling when you need to make a lot of eggs at once. Red dots may appear on the shells and a little on the whites, but you can cut away those parts. The eggs still taste great."
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Our holiday crowd is so big and deviled eggs are absolutely "the thing" in demand, so, quantity matters and trumps the 'lil colored spot where the eggs rest in the muffin cup. Not sooo ugly and easily trimmed off with a sharp Wüsthof, then glopped over with the tasty deviled filling. Just saying, this is a deviled egg factory's dream and the flavor/texture remain a favorite with the crowd. I always sprinkle a little paprika on top anyway, so appearance is solid :o]
Was there supposed to be water in the cups? I tried this for my Easter eggs this weekend and they turned out rubbery :( Also you could tell tell where the egg touched the pan as there was a hard red/brown spot on the egg that stuck to the shell when peeling. They tasted fine but weren't very pretty to look at
Curiousity got to me, so I made 6 eggs in a disposable foil muffin tin. Since I read the reviews and my oven is not, I baked them @ 325 degrees for 25 minutes, then plunged them in ice water for 10 minutes, as instructed. Turned out perfectly! And I like my hard boiled eggs 'hard' - almost green. The eggs peel easy and the minor discoloration in no way outweighs the convenience of this method. Don't think I'll ever boil my eggs again! Thanks for the recipe!!
Just tried this recipe and they came out great. I put a little crumpled up foil in the bottom of the tin and rested the eggs on top making sure they didn't touch the sides and no brown spots!
I love how eggs cook in the oven compared to boiling! I read about the red/hard spots people are getting where the eggs touch the pan. Alton Brown's YouTube video shows him doing this but with a thoroughly damp towel laid on the oven rack then resting the eggs on the town so they never touch metal. I had no red or hard spots. I posted a picture of my peeled eggs with one egg cut open to show the perfect yellows. This is my go to method from now on!
Works like a charm! Followed recipe as-is and am super happy to have a fuss free recipe for hard boiled eggs. Thank you!
For the folks who have a problem with the burnt spots, the solution is to keep the eggs from touching the muffin tin. There's probably other ways to do it, but I took a sheet of aluminum foil, put it over the top of the muffin tin, pushed it down a little into the cups so that the eggs don't roll out. I also only cooked them at 325, but for the full 30 minutes.
They came out perfect.
I used brand new eggs that I bought TODAY to make these. I know you're supposed to use 5+ day old eggs but I was impatient. And let me tell you...these eggs were a breeze to peel. Only one egg had some difficulty and some of the membrane pulled off some egg but no big deal, I'm not making them for a cocktail party! I have a brand new oven so the first batch I baked for 27 minutes at 325 and they were hardboiled but the yolk had the slightest bit of moisture in them. I prefer FIRM hard boiled eggs. So I readjusted to 29 minutes at 350 and they came out perfect! Firm and the slightest bit bouncy. Since you have to transfer them to a bowl of ice cold water, just peel them under the water and it'll be easier. This is how I'll make my eggs from now on. Mess free, no huge pot of water to haul around the kitchen. :)
* Percent Daily Values are based on a 2,000 calorie diet.
Hard Boiled Eggs in the Oven
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 39
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