Hard Boiled Eggs in the Oven
To bake eggs in the oven, start by preheating your oven to 325°. Place one egg in each cup in a muffin tin, then carefully pour water into each cup until it reaches the brim. Baking hard boiled eggs can result in the formation of small brown spots on the eggshell (nothing to be worried about, just a chemical reaction). Pouring water over each egg prevented some of those unattractive spots from appearing on the egg shell. The water bath also resulted in a more evenly cooked yolk than eggs that were cooked in the muffin tin without water. Cook the eggs for exactly 30 minutes. While the eggs are baking, prepare an ice bath in a large bowl. When the eggs come out of the oven, immediately take them out of the muffin tin using tongs and place them in the ice bath to cool. After cooling for at least five minutes, peel and prepare as desired.
Hard Boiled Eggs vs. Oven Baked Eggs
Baked hard boiled eggs don’t cook as consistently as boiled hard boiled eggs (the yolks are not as even in color and texture as boiled eggs). Because of this, we only recommend this method if you want to cook a large batch of hard boiled eggs that you don’t have to keep a close eye on.
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