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

Some people swear that oven-baked eggs are easier to peel, but the truth is, it really comes down to the age of the eggs. Older eggs are just easier to peel, period. That holds true whether you bake them or boil them. So if you want to make peeling easier, try using eggs that are at least a few days old and consider shaking them in a container after cooking to loosen the shells. So, should you ditch the stovetop and make your hard-boiled eggs in the oven from now on? That depends on what matters most to you. If you’re cooking for a crowd or just love the convenience of a hands-off method, baking is definitely worth trying. But if speed and consistency are your priorities, the good old stovetop method still reigns supreme. Personally, I stick to boiling eggs when I only need a few, but when I’ve got a big batch to prepare, the oven becomes my best friend. In the end, either method gets the job done—as long as the eggs are cooked to perfection and easy to peel, you’ve got yourself a win in the kitchen.