Making Hard-Boiled Eggs in the Oven—Does It Actually Work?

If you’ve spent any time in the kitchen, chances are you’ve boiled more than a few eggs—and likely dealt with the occasional headache of peeling them or finding that dreaded green ring around the yolk. Maybe you’ve even walked away for “just a second” and come back to water boiling over. Been there, done that. So when I stumbled across the idea of baking hard-boiled eggs in the oven, I was skeptical but intrigued. It seemed strange at first—who bakes eggs in their shell?

But since I’m all about making things easier, I gave it a shot, and to my surprise, it actually works. Now the real question is: is this method better than the classic stovetop version? Let’s walk through it. Baking hard-boiled eggs in the oven might sound unconventional, but it’s incredibly simple. There’s no water to boil, no need to watch the clock, and minimal cleanup. All you need are eggs, a muffin tin or a baking dish, and a bowl of ice water. First, preheat your oven to anywhere between 325°F and 350°F. Since oven temperatures vary, you might need to experiment to find the sweet spot. Place each egg in a muffin tin slot to keep them from rolling around, or put them directly on the oven rack if you’re feeling brave. Bake them for 25 to 30 minutes, then immediately transfer them into a bowl of ice water for 5 to 10 minutes.