Easy Oven Baked "Hard Boiled" Eggs

Do you love snacking on boiled eggs? Do you not love the smell that lingers in your kitchen long after those eggs are finished boiling?? Me neither! Did you know you can get the same perfectly cooked eggs, minus the mess and pungent aroma, in your oven?

Oven baked eggs are a great way to cook up large batches for those holiday deviled eggs, your weekly meal prep or a healthy afternoon snack. Not only can you knock out several at a time, but you don't have to deal with the mess of a big pot of boiling water, while trying not to crack your eggs in the process. It's a really simple method and to me, you get much less of that eggy smell left behind. 

All you will need is your eggs, a muffin pan (muffin liners optional) and your oven to get perfectly cooked eggs. You will also want an ice bath ready for when your eggs come out of the oven to stop the cooking process.

With this method, I've tried both brown and white eggs. As far as peeling goes, the white eggs seem to peel easier for me. For some reason, the shell feels a little thinner and breaks away from the egg a little cleaner. So, unlike the photo above...(whoops!)...I would suggest the cheaper, white eggs for this job. 

When you bake eggs in the oven, you may notice little dark spots on the whites of the egg once they are peeled. This is mainly from the heat of the egg sitting directly on the muffin tin. It's perfectly fine to eat this way, or you can pick the little darker pieces off. But, if the presentation is important for you, this is where you can put down some muffin pan liners or add some water to the muffin tins after you put your eggs in. Both of these methods have helped to reduce the spotting by adding a buffer between your eggs and the hot pan.  

The 'Eggs'tremely Simple Process

Start by preheating your oven to 325 degrees. If you are using muffin liners, place one into each space in your pan. If you don't have muffin liners, or you can't spare any on your eggs, you can add water to about the halfway mark in the muffin tin after your eggs are in the muffin tin. Pop your eggs into the oven for 30 minutes for a fully cooked yolk. If you like the yolks a little less done, you can leave them in for a few minutes less. 

I took a few from this batch out at the 25 minute mark and left the rest in for a full 30 minutes. You can see that the eggs at the top left of the picture have a deeper yellow and slightly softer yolk than the ones at the bottom right.  

As soon as you pull your eggs out of the oven, stop that cooking process by putting them into an ice bath (a medium-large bowl filled with ice and water...easy stuff!) Let the eggs cool off in the bath for about 10 minutes or so and voilà! You will have a nice big batch of perfectly cooked eggs!

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Thanks for Chewsing!