It's easy to cook the perfect hard boiled egg in the oven.
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Equipment
1 muffin tin
Ingredients
6eggslarge
Instructions
Preheat oven to 350°F.
Place one egg in each separate muffin tin cup. Place muffin pan on middle oven rack.
Fill cup halfway with cold water.
Set timer and cook for 30 minutes.
Remove eggs from muffin tin with a slotted spoon and place egg in a large bowl of ice water. This is called an ice bath. Set timer for 15 minutes.
Remove eggs from ice bath. Peel and serve.
Notes
Refrigerate hard boiled eggs after they have cooled. They can be kept in the refrigerator for up to 7 days.
To peel eggs, gently crack all the way around the egg and peel the shell away from the egg slowly.
We prefer to use large eggs or extra large eggs from the store. You may use medium sized eggs but we recommend reducing the cooking time slightly.
This recipe calls for 6 eggs but you can cook less at a time, or use the full muffin tin and cook a dozen eggs, no problem.
This recipe cooks the eggs so they have a firm yolk, without being overcooked. If you want a soft boiled egg with a runny yolk and softer egg whites, cook for less time.