How to make “Hardboiled” Eggs in the Oven

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How to cook hardboiled eggs in the oven

How to make “Hardboiled” Eggs in the Oven?  I wanted to share with you this method as it is an alternative to hard cooking them traditionally on the stove top.

How to make “Hardboiled” Eggs in the Oven:

Simply use a muffin tin – this so much better than placing on a cookie sheet or on the rack which is all I have ever seen before!  I decided to give it at try and it worked well!

When you bake eggs, the shells will get little brown dots. When you soak them in water prior to peeling the brown spots will disappear.  This method is perfect for coloring eggs for Easter.

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You may enjoy my Mom’s recipe – Linda’s Deviled Eggs.

I also love this recipe for Colored Deviled Eggs.

 

How to make "Hardboiled" Eggs in the Oven
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Ingredients
  • Eggs
Instructions
  1. Preheat oven to 325 - 350 degrees.
  2. Place uncooked eggs in a muffin tin.
  3. Bake eggs in the oven at 325-350 degrees for 30 minutes.
  4. Get a huge bowl of ice water. or just stop your clean sink and use that.
  5. Use tongs and put the eggs in the water. This stops the eggs from cooking and from the yolks turning green/grey in color.
  6. After they are cooled, you can remove the shell or color for Easter.
Notes
When you bake eggs, the shells will get little brown dots. When you soak them in water prior to peeling the brown spots will disappear.

 

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Comments

  1. Does this work with Farm Fresh Eggs? With those I had to add salt to the boiling process (2TBSP) so the shell will peel from the egg. Otherwise, it will pull the white part of the egg apart.

    • Melissa@StockpilingMoms says:

      I did it with cage free and organic eggs… have not tried with farm fresh but they are harder to peel.

  2. Jesse Mei says:

    Interesting idea. What advantage is there to doing them in the oven versus on the stove top? Is it healthier? Do they taste better? It seems since they take much longer to cook, they would cost more per serving.

    • Kyla McCrary says:

      That’s exactly what I was wondering. I cook bacon in the oven, even tho it takes longer, so that I can (1) free up a burner on the stove for something else (2) have less spatter/mess (3) cook enough for several people and (4) since I don’t have to turn it I can leave it & devote attention to whatever is on the stove.

      • Melissa@StockpilingMoms says:

        I think it is the benefit of not having the HOT water – if you factor the cost of water it may even out?

  3. I wonder if this would also prevent the cracking that can sometime occur on the stove top. My kids love to color eggs but sometimes they can’t color them all due to small cracks. Just a thought, maybe I do a dry run tomorrow before Easter.

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