Bake Hard-Boiled Eggs in the Oven: Does It Really Work?
If you’ve boiled eggs before, you know the struggle: stubborn shells, green yolks, or water boiling over while you scroll on your phone. That’s why I decided to test baking hard-boiled eggs in the oven.
At first, I was skeptical. Oven-baked eggs? Really? But I love a kitchen shortcut, so I gave it a try. The result: it works! But is it actually better than the stovetop? Let’s explore.
Why Try Oven-Baked Eggs?
Baking eggs in the oven is simple. No constant monitoring, no risk of boiling water spilling, and you can make a big batch without hassle.
What You’ll Need:
Eggs (any quantity)
Muffin tin or baking dish
Bowl of ice water
Step-by-Step Oven Method
Preheat your oven to 325–350°F. Oven temps vary, so you might need to experiment.
Place eggs in a muffin tin to prevent rolling. You can put them directly on the oven rack, but they may wobble.
Bake for 25–30 minutes.
While baking, fill a large bowl with ice water.
Once cooked, transfer eggs to the ice bath for 5–10 minutes. This stops cooking and makes peeling easier.
Peel and eat immediately, or store in the fridge. Unpeeled eggs last up to seven days; peeled eggs are best within three to four days.
Pros and Cons of Oven-Baking Eggs
