Have you ever wondered if there’s a way to make perfect hard-boiled eggs without hovering over a pot of boiling water? Oven-baked hard-boiled eggs might sound unconventional, but they’ve become my go-to method for meal prep Sundays when I need to multitask around the house.
While it takes a few minutes longer than the traditional stovetop method, the beauty lies in its simplicity—just pop them in the oven and walk away. It is all about consistency and convenience.
You don’t have to deal with pots of boiling water while kids run through the kitchen. Plus, you can make a huge batch at once – I’m talking enough eggs for a week’s worth of quick breakfasts, protein-packed lunches, or after-school snacks.
If you’ve tried making hard-boiled eggs before and ended up with that dreaded green ring around the yolk or shells that stick like superglue, this method is worth trying. The gentle, even heat of the oven helps prevent overcooking, giving you tender whites and creamy yellow yolks every time.
Let me show you how to make perfectly cooked hard-boiled eggs in the oven, along with all my best tips and tricks! Whether you’re meal prepping for the week or preparing for Easter egg decorating, this foolproof method can make your life much easier.
Looking for more egg recipes? Try a spinach frittata, air-fried Scotch eggs, or bacon ranch deviled eggs.
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🥘Ingredient Notes
For exact amounts needed see the recipe card below
Eggs: Fresh eggs are harder to peel than eggs that are a week or two old. When making hard-boiled eggs, I try to use eggs that have been in my fridge for at least a week.
🥣How to Make Oven Baked Boiled Eggs
- Start by preheating your oven to 325 degrees F. Remove the eggs from the fridge while the oven preheats.
- Place your eggs in a standard muffin tin, one egg per cup. The muffin tin is convenient—it keeps the eggs from rolling around and helps them cook evenly. Plus, it makes it super easy to get them in and out of the oven.
- Put the eggs in the preheated oven and set your timer based on how you like your eggs:
| Egg doneness | Baking time |
| Soft boiled | 22 minutes |
| Medium boiled | 26 minutes |
| Hard boiled | 30 minutes |
- While the eggs are baking, prepare an ice bath. Fill a large bowl with cold water and plenty of ice. This step is crucial – it stops the cooking process and helps prevent that grayish ring around the yolk.
- Once the cooking time is up, carefully remove the muffin tin from the oven. Transfer the eggs immediately to the ice bath using tongs or a spoon. Let them chill for about 10 minutes, then refrigerate.
🍴Serving Ideas
Hard-boiled eggs are so versatile! My family loves them as quick protein-packed snacks, but there are so many good ways to serve them. Here are some of my favorites:
- Slice them on top of a fresh garden salad for extra protein.
- Make classic deviled eggs for potlucks and parties. They are always the first thing to disappear at family gatherings!
- Chop them up for egg salad sandwiches.
- Serve them halved with just a sprinkle of salt and pepper for a healthy snack.
- Add them to potato salad for extra richness.
- Pack them in lunch boxes for an easy protein boost.
💭How to Store
After the eggs have cooled completely, you can peel them right away or store them in their shells. Unpeeled eggs will keep in an airtight container in the fridge for up to a week – perfect for meal prep!
You can also store them already peeled, but they won’t keep as long. Store them in a covered container with a damp paper towel laid over them so they don’t dry out. Use peeled eggs within 3 days.
If you take hard-boiled eggs in a lunch box or for a picnic, use an ice pack to keep them cool. Food safety first, especially in those warm summer months!
⭐Tips
Be sure to check out the step by step instructions
- While you can use any size of eggs for this recipe, I prefer large eggs since they’re the most common size for baking and cooking. Smaller eggs might cook a bit faster, and jumbo eggs might need an extra minute or two.
- Farm-fresh eggs are wonderful, but I’d stick with store-bought if you plan to make deviled eggs for a party. They tend to peel more consistently, which means a prettier presentation!
- Before baking, make sure your eggs don’t have any visible cracks. A cracked egg will make a mess in your muffin tin.
- Don’t skip the ice bath! I know it’s tempting just to let them cool on the counter, but that ice bath is crucial for stopping the cooking process and making them easier to peel.
- Older eggs tend to peel better than fresh ones. If you’ve had eggs in your fridge for a week or two, they’re perfect for this recipe.
- Use tongs to transfer the hot eggs to the ice bath—they’re hot coming out of the oven!
- Always refrigerate hard-boiled eggs within two hours of cooking.
📝Reader Questions
This usually happens when your eggs are too cold to go into the hot oven. I usually pull mine out while the oven is preheating. If you have trouble with cracking, take the eggs out 20 minutes before you bake them.
Absolutely! You can make as few or as many eggs as you’d like. Just follow the same cooking times regardless of the number of eggs you’re making.
The timing chart is your best friend here! I’ve tested these times extensively, and they’re reliable. But ovens vary, so if you’re trying this for the first time, you can test one egg at your desired cooking time before doing a larger batch.
Nope! The eggs cook right in their shells, so greasing the muffin tin is not necessary. One less step to worry about!
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Oven Baked Hard Boiled Eggs Recipe
Ingredients
- 12 eggs
Instructions
- Preheat the oven to 325 degrees F.
- Put the eggs in a muffin tin and cook for 20-30 minutes, depending on how you want them done. A table of cooking times is below.12 eggs
- While eggs are cooking, add ice and water to a large bowl to make an ice bath.
- When the eggs are done, remove them from the oven and transfer them from the muffin tin directly into the ice bath, letting them cool for 10 minutes.
- Peel and serve or store in a sealed container for up to 1 week in the refrigerator.
Notes
- Soft-boiled 22 minutes
- Medium-boiled 26 minutes
- Hard-boiled 30 minutes
- Times are for large eggs. Smaller eggs might cook a bit faster, and jumbo eggs might need an extra minute or two.
- Don’t skip the ice bath! I know it’s tempting just to let them cool on the counter, but that ice bath is crucial for stopping the cooking process and making them easier to peel.
- Older eggs tend to peel better than fresh ones. If you’ve had eggs in your fridge for a week or two, they’re perfect for this recipe.
- Use tongs to transfer the hot eggs to the ice bath—they’re hot coming out of the oven!
- Always refrigerate hard-boiled eggs within two hours of cooking.
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Nutrition Information
Nutrition facts are estimates.
