in the kitchen: perfect “hard-boiled” eggs in the oven (I make 24 at a time!)

I have no idea how I knew nothing of it until recently – I never heard about it growing up, never heard other moms talking about it, and it didn’t even come up when we all had a chat about egg freshness and the perfect hard-boiled egg. Come to think of it the food network didn’t mention it either back when I used to watch it all.the.time.! I’m not even sure how I came across it – I likely clicked from one page to another to another trying to figure how to hard-boil eggs the right way.

Seriously, mamas – this is a game changer.

A time saver.

It’s truly amazing.

If you haven’t already heard about this method to creating the perfect “hard boiled” egg, you might be surprised to hear how it’s done AND how easily the eggs peel from their shell every single time.

– a muffin tin or casserole dish

– your oven

– ice water

Place as many eggs as you’d like to cook in either a casserole dish (laying on their side is fine) or use a muffin tin. I typically cook (bake?) 18-24 eggs at a time so they’re done for the week. But they never last that long!

Don’t add anything to them – just place your dish or muffin tin in a preheated 325 degrees oven for 30 minutes. They’ll come out with brown speckles all over them — it’s apparently normal. Immediately place the cooked eggs in an ice water bath (I usually leave them for about 20 minutes – see 1st picture), then peel and store in a covered container in the fridge!

About Amanda

Amanda Robinson is the eco-chic, green living, fitness loving mom behind Natural Mommie. Since 2009, Amanda Robinson has been the source for moms to learn how to bring more balanced green beauty, eco-friendly, sustainable, organic products into their homes without being too “crunchy” or “granola”. Amanda is passionate about design, wellness and inspiring moms to make more eco-friendly and healthy choices without having to trade in their stilettos for Birkenstocks. In addition to Natural Mommie, Amanda is also the owner and designer behind Top Knot Style - a beautiful collection of handmade oversized luxury knitwear.

10 thoughts on “in the kitchen: perfect “hard-boiled” eggs in the oven (I make 24 at a time!)

  1. I am going to try this tomorrow. Awesome! the kids have been snacking on eggs and I can only do a dozen at a time maybe.

    1. Let me know how it works for you! I was nervous to pop in 12 eggs the first time in case it didn’t work but they came out perfectly!

  2. I have 2 dozen that I want to make this week! I heard this recently but thanks for the reminder – I’m going to give it a try. Do you think the age of the eggs makes any difference in how easy they are to peel like it does when you boil them?

    1. I’m thinking the ease of peeling might have to do with the consistency in heat (oven versus open pot on the stove) and them dunking them in an ice bath for 30 minutes. I never look at the date on my eggs because they’re always gone so quickly, but this worked with 3 separate flats for me! Let me know how you make out!

  3. Interesting, never heard of it and I’m old, will try it though, thanks!

  4. I actually think its the cold water that makes the eggs easy to peel. I’ve tried several different ways to hard boil eggs and nothing worked unless I put them in ice water.

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