How to Make Hard Boiled Eggs in the Oven
User Reviews
5
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Prep Time
5 mins
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Cook Time
30 mins
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Total Time
35 mins
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Servings
12 Servings
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Course
Breakfast
How to Make Hard Boiled Eggs in the Oven
Description
The technique for making hard boiled eggs in the oven involves placing large eggs individually in the cups of a muffin tin and baking them at a low temperature (325°F). Cooking times vary depending on the desired yolk doneness: about 22 minutes yields soft-boiled eggs, 26 minutes medium, and 30 minutes for hard-boiled. This dry heat approach differs from traditional boiling by using even oven heat to cook the eggs internally.
Immediately after baking, the eggs are transferred from the muffin tin into an ice water bath that cools them rapidly, preventing overcooking and facilitating shell removal. This step helps maintain tender whites and yolks at the preferred firmness.
This oven method is convenient for cooking multiple eggs at once without managing boiling water and offers a hands-off approach. Using a muffin tin keeps eggs spaced and stable during baking. The recipe notes that large eggs around 72 calories each were used.
Ingredients
- 12 egg large
Instructions
- Preheat the oven at 325°F degrees.
- Add eggs to a muffin tin and cook for 20-30 minutes - 22 minutes for soft boiled, 26 minutes for medium boiled, and 30 minutes for hard boiled.
- While eggs are cooking add ice in a large bowl, and fill with water about 3/4 of the bowl to make an ice bath.
- When eggs are done remove them from the oven and transfer them from the muffin tin directly into the ice bath and let them cool for 10 minutes.
Notes
- This recipe uses large eggs, which typically contain about 72 calories each.
- An ice water bath after baking halts cooking and makes peeling easier.
- Adjust bake time according to preferred yolk consistency: 22-30 minutes at 325°F.
User Reviews
Overall Rating
5
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