Hard-Boiled Eggs In The Oven
Learn how to make perfectly hard boiled eggs in the oven using a 12-cup muffin tin!
Equipment
- 1 medium bowl filled with ice water
- 1 12-cup muffin tin
Ingredients
- 12 eggs
- 1-2 cups water
Instructions
- Preheat oven to 350°F.
- Place one egg into each cavity of a 12-cup muffin tin.
- Pour water into each cavity to fill about ⅓ of the way.
- Place muffin tin in oven and bake eggs for 30 minutes.
- Remove from the muffin cups (use a large spoon) and place eggs immediately into a large bowl filled with ice water for 2-3 minutes.
- Peel and serve!
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Notes
- Eggs peel easiest if peeled under the cold water (right in the ice bath works great) after just a few minutes in the ice bath.
- The water in the muffin tin helps prevent the eggshells from forming scorch marks. I tried this method with the egg in a dry muffin cup and also in a cupcake liner in the muffin cup and both of those left scorch marks all the way through the shells and onto the egg white. But they cook the same with any of these preparations.
- This cooking method works well if you want to cook a large batch of hard boiled eggs at once. The cook time remains the same.
Nutrition
Calories: 63kcal | Carbohydrates: 0.3g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 164mg | Sodium: 63mg | Potassium: 61mg | Sugar: 0.2g | Vitamin A: 238IU | Calcium: 25mg | Iron: 1mg
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