How to make “Hardboiled” Eggs in the Oven? Yes, you can! I wanted to share with you this method as it is an alternative to hard cooking them traditionally on the stove top. I love the muffin tin – so much better than placing on a cookie sheet or on the rack which is all I have ever seen before!
Remember if you like this post then “Pin It” – it is a great way to bookmark the ideas, recipes, DIY, crafts and tips that will help you later!
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
Source: The Burlap Bag
Recipe type: Main
Prep time:
Cook time:
Total time:
Serves: 24
Ingredients
- Eggs
Instructions
- Preheat oven to 325 – 350 degrees.
- Place uncooked eggs in a muffin tin.
- Bake them in the oven at 325-350 degrees for 30 minutes.
- Get a huge bowl of ice water. Use tongs and put the eggs in the water. This stops the eggs from cooking and from the yolks turning green/grey in color.
- After they are cooled, you can remove the shell.
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.
If you like this recipe you may also like:
As stay-at-home moms for eight years, Melissa and Shelley know what it takes to live a savvy lifestyle within a budget. Their passion for helping people has expanded their reach from Stockpiling Moms.com to also including speaking engagements, book authors (Savvy Saving Couponing Secrets from the Stockpiling Moms) and conference co-hosts. Melissa and Shelley are best friends who met through 
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.
I did it with cage free and organic eggs… have not tried with farm fresh but they are harder to peel.
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.
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.
I think it is the benefit of not having the HOT water – if you factor the cost of water it may even out?
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.