Kitchen Tip: Baked Hard-Cooked Eggs

Kitchen Tip: Baked Hard-Cooked Eggs
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Making some hard-cooked eggs this Easter weekend for coloring, egg hunts, or deviled eggs? Here’s a handy step by step on how to bake hard-cooked eggs in the oven. The results? Simpler, easier-to-peel (hooray! this is my least favorite part!) and softer texture (the whites aren’t rubbery). You can make as many dozen at a time as you have muffin pans. Amazing.

Preheat oven to 325. Place a dozen eggs into a standard 12-count muffin pan. Bake for 25-30 minutes. Let stand 5 minutes.

Place cooked eggs into a cold water bath. The eggshells may have some brown spots on them after baking, but these will wash off easily in the water.

Let those babies take a nice cold bath until cooled through. Now they’re ready for coloring or peeling.

Crack and peel your pretty eggs. Look, no gouges or shell marks from peeling. Just easy, perfect little eggs. You may find some small brown spots on the whites from baking.

There you have it. Lovely little hard-cooked eggs. No grey rings around the yolk from over-cooking, either. They’re ready for your favorite deviled egg or egg salad recipe!  Like the fun texture on the egg? Use a serrated knife when slicing.

Happy Easter!

Kitchen Tip: Baked Hard-Cooked Eggs

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Inspired by Alton Brown

Yields: 12 hard-cooked eggs

  • 1 dozen eggs
  • 1 12-count standard muffin pan

Preheat oven to 325. Place 1 dozen eggs in muffin pan. Bake 25-30 minutes (mine took 25, this will depend on your oven). Place eggs in a cold water bath until cool. Peel.

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60 comments
aleee7026
aleee7026

If you are looking for a multi-cause meals, seem no further than eggs. Eggs are excellent for you when you consider that they're loaded with protein and every egg simplest has 70 calories! That you may consume them for any meal of the day. Combine them into dishes, experience them by using themselves, or use them as a part of a baking recipe. http://recipeslearn.com For those who revel in eggs, whether or not it is in egg salad sandwiches, layered salads or even deviled eggs, then here is how you can in the end cook that perfect hard-boiled egg.

danakx
danakx

I believe this is the recipe that first brought me to your site :-).  Fun to see it posted again.  I was originally looking for how to do this in my solar oven.  Although that was a success, I've been delighted to stay around and discover many more Florida-friendly recipes here (especially love the grapefruit and citrus ones). 

LisaCusumanoDubiansky
LisaCusumanoDubiansky

I baked my Easter eggs last year and they turned out perfect! No broken egg shells! So much better than boiling!

Alice Cooper
Alice Cooper

The brown spots aren't rust--they appear all over the egg, not just where it touches the pan. The eggs themselves "sweat" during the baking process, and the liquid is slightly sticky so I guess the albumin seeps through the shell when it's heated. The beads of moisture cook and turn brown, and a few of the brown spots go through the shell to the egg white. I haven't been able to eliminate the spots no matter what I've done--I used liners, placed a pan of water on another shelf, and switched to silicone pans.  There are always a few spots, but I don't mind for most uses.. Also when you are peeling the eggs, be sure you get the whole membrane off the white, as it does become a bit tough and affects the flavor if it's left on.

I've used this method probably 20 times now and it's so much easier than boiling. No sulfur smell in the house, either. Last week for the first time I had an egg "pop" near the end of the baking. It didn't explode and make an eggy mess, just the top half of the shell popped off and shattered. Once the oven was cool, it was very easy to just sweep the eggshell pieces out of the bottom of the oven. The egg yolk was fine, too--the white turned brown and a wee bit rubbery on the side that lost the shell, but the other half was okay. 

Elizabeth hoerske
Elizabeth hoerske

The best way to test this is to bake one egg to get the right temp and time. It works great! Everyone's oven is different my oven is from the 1970's (no convection oven)! The brown spots are coming from rust spots in your muffin pans. Just pop in some paper cupcake liners. I will never boil eggs again. 

Sara
Sara

I too had "brown spots" on both the outside of the shell and the inside once I peeled them. The spots did taste different and were a little tougher...almost like a skin. Next time I will reduce baking to 25 minutes, and line the muffin tin with the paper cups. The eggs peeled perfectly. I will definitely use this method again! Thank you. Sara

Cryssycat
Cryssycat

This worked perfectly for us. Thanks!

mary
mary

I recommend leaving the eggs that you want to cook on the counter for about a day or two. This ages the eggs and they are easier to peel regardless of your cooking method. 

jkontaxis
jkontaxis

not sure what i did wrong..... baked my not super fresh eggs, in a mini muffin pan,  at 325 for 30 minutes, did the ice bath,  and they werent all the way done and half of the whites came off..... 3 dozen eggs.... sadness

ArtistDNA
ArtistDNA

WHATEVER YOU DO, DONT EVEN TRY THIS!!! I almost ruined Easter by cooking them this way! Easier to take the shells off my ---- I had to throw out a dozen eggs and start over by boiling because the shells WOULD NOT come off!! So disappointed!

barbradonachy
barbradonachy

We live on a sailboat in the summer and are always looking for ways to reduce water usage. We'll try this method out this summer! Thanks for the post.

Greetings from north of the Arctic Circle.

grannykat
grannykat

Can this be down in high altitudes?


kat2166
kat2166

Thanks so much for this tip. I cooked the fresh eggs from my chickens (for deviled eggs) and a store bought dozen (white, for coloring) with your method. The eggs came out great! I cooked them at 325 for 25 minutes. This was the easiest time I've ever had peeling my fresh-from-the-chicken eggs. I may never boil an egg again!

Thanks again,

Kat

TeresaLinzmeier
TeresaLinzmeier

I still had some crack is this normal?  This just seemed so easy though. Love it!

Thank you

Friendlybbw
Friendlybbw

We tried this using silicone cupcake/muffin pans and were not successful. Only 30 out of 48 eggs were usable.

Sometime in the future I will try a dozen in metal pans.

Susan Simpson
Susan Simpson

Will this work using the silicone cupcake pans?

JulieKemper
JulieKemper

wow! Where has THIS method been? I tried it and I'm going to use it from now on!! GREAT!


Gon4mars
Gon4mars

I followed the directions to a T and two of my eggs exploded!! I was super scared taking them out, what did I do wrong?

nikkidt
nikkidt

Can you do this with only 4 or 5 eggs?

Butch Monkman
Butch Monkman

They say a old egg after boiling , will peel easier  than a fresh egg. Maybe during the holiday, set eggs aside for two or three weeks in the refrigerator.

Calypso98
Calypso98

I just tried this today - was a little concerned because all I had was organic, brown eggs, but they came out perfect! First time ever I've been able to make good hard-boiled eggs. Thanks for posting!

Tedi
Tedi

Came across this on Pinterest and I am curious - do the eggs have to be room temperature? I know putting cold eggs into hot water causes cracking. Great idea! I can't wait to try it out

Skeeter
Skeeter

Worked great for peeling :) Just have to figure out how to not getting the burnt spots / lil yellowish. Not a big deal if making egg salad. Love the way they get a little flat on the bottom ( going to make those cute little chick deviled eggs ) Will never boil again !!

Pearl2006
Pearl2006

I had some eggs that were getting ready to expire so I am trying this method right now. I have an infant so its hard to cook and watch the boiling eggs etc, this way i can throw them in the oven and put my timer on.*** HINT *** on how to tell if an egg is done- for those who have issues seeing if they are done or not. Take the egg and try to spin it on the counter top, if it spins nicely its done! If it wobbles its not done yet. Give it a try before you even put your eggs in the oven, spin it, it will not spin!

Terra Baltosiewich
Terra Baltosiewich

I found you on Pinterest, and love love this idea!!!! What a great idea. I will be doing this for sure this weekend:-) Take care, Terra

mnmom
mnmom

I was excited to try this because I hate peeling eggs. Unfortunately it wasn't any different than boiling them for us. :( We baked 3 dozen and are about 1/2 way through peeling them. The whites are coming off with the shells. We followed the directions exactly so I'm not sure what went wrong. We are using brown, organic eggs.

Shirl
Shirl

I will try this. And if it works I will use my cupcake trick: Rather than a muffin tin, use canning lids on a cookie sheet. You can lots more in a batch.

The Fruitbat
The Fruitbat

Tried the baking of the egg the other day when they where cooled I peeled off the shell and the white of the eggs where yellowish any ideas why????? It is the easy ways to make 9 dozen DEVILED Eggs please let me know if anyone else has had these issues thanks

PizzaQueen31
PizzaQueen31

After the eggs cooled I peel of the shell the whites of the eggs where not white they where yellowish any one else with this issue or any ideas why Please let me know thanks

Kristin
Kristin

I got it to work perfectly. I have a standard oven. I had it at 360 degrees for 31 minutes. You would never know it was baked versus boiled except for the little brown speckles when you can cut out. Thanks for this!!!

danakx
danakx

We bake eggs in our solar oven, and they also turn out amazingly easy to peel. The greatest difficulty is knowing when to take them out, as our oven temperatures are not consistent. At 250 it seems to take about two hours; at 300, about an hour. I wish there was a way to *know* for sure. 

Csruiz84
Csruiz84

I tried this tonight and it worked great.  Only had 1 egg that did not peel nice out of 18.  I will use this method from now on!!!  THANKS!!!

Denaliam
Denaliam

I tried this today just because I wanted to bake up a batch of hard "baked" eggs for salad for the week ahead (maybe even today!) I was really intrigued by the easy peel part because I buy brown organic eggs in the 18 pack because they taste better than the white ones (just our opinion here folks) BUT they were always a pain in the patootie to peel and I think I lost a lot of the whites down the drain... SO today I tried this (even though my MIL thought I was a little kooky for baking them) and I must say it really worked and I was done peeling them in a fraction of the time it used to take me when I stove-top boiled them. I don't mind the lil brown spots and we agree that they taste just as good if not better, so thank you soo much for this great idea! I enjoy learning new things and I appreciate you sharing! God Bless! Happy Resurrection Day!

Kjo
Kjo

I tried this today, my first batch came out kind of gooey, so I am thinking my oven is slow and just need to bake them a little bit longer next time....

Guest
Guest

I have absolutely never considered the possibility of baking eggs this way, but now that you've mentioned it, I'm amazed that something so simple would not seem obvious. This is definitely something I'll try.

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