Hard Boiled Eggs Oven (Printable Recipe)

Perfectly bake hard boiled eggs in the oven with no water, no mess, and no brown spots.

# Ingredients You'll Need:

01 - Large eggs, cold from the refrigerator

01 - Preheat oven to 325°F (163°C). Line a muffin tin with silicone liners or create foil nests in each cup to cradle the eggs.

02 - Set one egg into each prepared muffin cup or foil nest. Avoid using paper liners as they are not suitable for this method.

03 - Place muffin tin on the middle rack and bake for 20–28 minutes depending on desired doneness. Refer to the doneness chart for timing.

04 - While eggs are baking, fill a large bowl with ice water. This will be used to quickly cool the eggs after baking.

05 - Immediately transfer baked eggs to the ice water bath. Chill for 10 minutes to stop cooking and make peeling easier.

06 - Gently roll eggs on the counter to crack the shell, then peel starting from the wider end. Store refrigerated for up to one week.

01 - Flipping the eggs halfway through baking promotes even cooking and helps prevent overcooking on one side.

02 - Use a light-colored muffin tin to minimize the risk of brown spots forming on the eggs.

03 - Add water to empty muffin tin cups to prevent warping when baking smaller batches.