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+ servings
oven cooked hard boiled eggs in a muffin tin
5 from 2 votes

Oven Hard Boiled Eggs


Course Appetizer, breakfast
Cuisine American
Prep Time 1 minute
Cook Time 30 minutes
Total Time 46 minutes
6 eggs
It's easy to cook the perfect hard boiled egg in the oven.

Equipment

  • 1 muffin tin

Ingredients
  

  • 6 eggs large

Instructions

  • Preheat oven to 350°F.
  • Place one egg in each separate muffin tin cup. Place muffin pan on middle oven rack.
    eggs in a muffin tin
  • Fill cup halfway with cold water.
    water pouring into muffin tin
  • 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.
    eggs in an ice bath
  • Remove eggs from ice bath. Peel and serve.
    hand peeling egg

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. 

Nutrition

Serving: 1egg | Calories: 63kcal | Carbohydrates: 1g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 164mg | Sodium: 62mg | Potassium: 61mg | Sugar: 1g | Vitamin A: 238IU | Calcium: 25mg | Iron: 1mg

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