0 from 0 votes
Oven Baked Hard Boiled Eggs Recipe
Learn how to make perfect hard-boiled eggs in the oven with this foolproof method. No more boiling water or guesswork - just easy, consistent results every time!
Prep Time
5 mins
Cook Time
5 mins
Total Time
27 mins
Servings: 12
Calories: 63 kcal
Course:
Breakfast
Cuisine:
American
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.
- 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.
Cup of Yum
Notes
- Cooking Times
- 22 minutes
- 26 minutes
- 30 minutes
- Notes
- 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.
- 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.
Nutrition Information
Calories
63kcal
(3%)
Carbohydrates
0.3g
(0%)
Protein
6g
(12%)
Fat
4g
(6%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
0.02g
Cholesterol
164mg
(55%)
Sodium
62mg
(3%)
Potassium
61mg
(2%)
Sugar
0.2g
(0%)
Vitamin A
238IU
(5%)
Calcium
25mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 63
% Daily Value*
| Calories | 63kcal | 3% |
| Carbohydrates | 0.3g | 0% |
| Protein | 6g | 12% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 164mg | 55% |
| Sodium | 62mg | 3% |
| Potassium | 61mg | 1% |
| Sugar | 0.2g | 0% |
| Vitamin A | 238IU | 5% |
| Calcium | 25mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.