Hard Boiled Eggs in the Oven Recipe - Allrecipes.com
Hard Boiled Eggs in the Oven Recipe
  • READY IN 45 mins

Hard Boiled Eggs in the Oven

Recipe by  

"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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  • PREP

    5 mins
  • COOK

    30 mins
  • READY IN

    45 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Put 1 egg in each of 12 muffin cups.
  3. Bake in preheated oven for 30 minutes.
  4. Plunge baked eggs in a large bowl filled with ice water until cooled completely, about 10 minutes.
Kitchen-Friendly View

Footnotes

  • Cook's Note:
  • If your oven runs hot, you may need to reduce the temperature to 325 degrees F (165 degrees C).
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Reviews More Reviews

Most Helpful Positive Review
Oct 28, 2013

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]

 
Most Helpful Critical Review
Apr 01, 2013

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

 

32 Ratings

Dec 16, 2013

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!!

 
Nov 03, 2014

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!

 
Dec 26, 2014

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!

 
Feb 05, 2014

Works like a charm! Followed recipe as-is and am super happy to have a fuss free recipe for hard boiled eggs. Thank you!

 
Nov 03, 2013

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

 
Oct 19, 2014

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. :)

 

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Nutrition

  • Calories
  • 62 kcal
  • 3%
  • Carbohydrates
  • 0.3 g
  • < 1%
  • Cholesterol
  • 163 mg
  • 54%
  • Fat
  • 4.4 g
  • 7%
  • Fiber
  • 0 g
  • 0%
  • Protein
  • 5.5 g
  • 11%
  • Sodium
  • 131 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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