Recipe by sonjagroset
"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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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!!
they definitely peel much easier. you have to try several times to get right cooking time for you oven. I use 325 for 25 minutes
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
* 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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