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Baked Hard Boiled Eggs Recipe

Learn how to make baked hard boiled eggs with this super simple recipe!

A bowl of baked hard boiled eggs with a muffin tin with whole eggs behind it.

Did you know that you can actually “hard boil” eggs by baking them?!

This oven method is really fun, only requires a few simple steps, and you don’t even need to boil a pot of water.

Plus you can easily make a lot of eggs at once if you use multiple pans.

Alright, let’s dive in and make them!

Video Demonstration:


Here’s a quick video demonstration in case you like to learn by watching! As always, the full written tutorial and printable recipe are below!

How to Make Baked Hard Boiled Eggs:

Placing eggs into a muffin tin to make baked hard boiled eggs.

Okay, let’s go over the super simple cooking process!

Begin by placing your oven rack in the middle of the oven, and preheating your oven to 325 degrees Fahrenheit (163 degree Celsius).

Ingredients and Equipment:

Of course the only ingredient you need is whole, raw eggs!

Just make sure you select large eggs, otherwise your results might be different than mine. 

A muffin tin filled with whole eggs on a sunny countertop.

You’ll also need some sort of pan to bake your eggs in.

The ideal “pan” is a regular muffin tin, since the individual muffin cups will hold a whole egg perfectly and prevent them from breaking prematurely.

They’ll slide around a little bit, but not nearly as much as in a non-divided pan!

I have not personally tried it, but you could probably also use a mini muffin pan.

If you need a lot of hard boiled eggs, you can either bake them in batches, or bake them in two pans at once if you have enough oven space.

Placing whole brown eggs on a wire rack on top of a baking sheet.

If you don’t own a muffin pan, the perfect solution is to place an oven safe rack on top of a baking sheet. 

The rungs will hold the eggs in place so they don’t roll around on the pan and crack.

Another option would be to wedge them into a loaf pan to keep them stable. I have not tried that method, though!

You’ll still want to be careful when transferring the pan to the oven, though!

You may find that the eggs bake a little faster on the wire rack than in the muffin pan.

A vertical photo of a muffin tin with baked whole eggs inside.

Baking Time and Temperature:

Baked hard boiled eggs in bowls to show what different baking times result in.

Now *carefully* place the eggs in the preheated oven.

The amount of time you bake the eggs will depend on how “dry” you like the yolk.

As you can see, the white of the 20 minute egg was not set, so I couldn’t even peel it for the demonstration photo.

The eggs baked at 23 minutes were inconsistent: some had whites that were fully cooked, and others were still watery.

My personal favorite is the 25 minute eggs. The egg yolk is still slightly soft, and the egg white is cooked all (or nearly all) the way.

But if you prefer a drier yolk and you don’t want to risk soft whites, the 30 minute egg is your best bet. You’ll also get more consistent results. 

The eggs and different stages of being cooked shown side-by-side.

Here’s a closer look at the eggs cooked at different times. As you can see, one of the 23 minute eggs was well cooked, and the other was still watery.

So in my experience, it doesn’t work very well to make “soft-boiled eggs” in the oven. Hard-cooked eggs are much more consistently cooked.

If you’re looking for a great soft boiled eggs method, make sure to check out my tutorial!

Cooling and Peeling:

Placing the baked hard boiled eggs into a bowl of ice water.

As soon as the eggs are done baking, remove them from the muffin tin into a bowl of ice water.

The baked hard boiled eggs in a bowl of ice water.

Allow the eggs to sit in the ice water bath for at least 5 minutes.

After five minutes, the eggs will be around room temperature. If you want cold eggs, you’ll need to leave them in longer.

Using a spoon to help peel a hard boiled egg.

After the eggs have cooled, gently crack them all over and peel off the shell. 

I like to slip a spoon underneath the shell for easier removal of those pesky shells. 

It’s important to get the spoon underneath the thin membrane of the egg before you slide it around the egg.

A hand holding a peeled hard boiled egg.

And there you have a nicely peeled egg!

Of course fresh eggs will be harder to peel, and older eggs will be easier.

Pointing to the orange spot on the baked hard boiled egg.

One thing to note: baked hard-boiled eggs can have orange, red, or dark brown spots on the whites.

This is only cosmetic, but good to be aware of!

A muffin tin with hard boiled eggs inside with two peeled and halved eggs in a bowl next to it.

Just look at the (nearly) perfect result!

These would be great for meal prep: bake up a dozen eggs, and they’ll be ready for breakfasts or lunches for the next few days!


Store any leftover eggs in an airtight container in the refrigerator.

If you leave the shells on, they will last in the fridge for up to a week.

But if you peel them, they’ll only last for up to 3 days, maybe less.

A bowl of baked hard boiled eggs with a muffin tin with whole eggs beside it.


Ways to Use Hard Boiled Eggs:

Of course you can just slice the eggs in half and add some butter and everything bagel seasoning.

But here are some other ways you can use them:

  • Use them to make egg salad sandwiches.
  • You can also add them to potato salad.
  • Deviled eggs is another great option.
  • Slice them on a cutting board and put them on top of your avocado toast.
  • Add them to BLT Salad.
  • Cut in half and add to your favorite ramen.

 More Egg Recipes:

Yield: 1 dozen

Baked Hard Boiled Eggs Recipe

A bowl of baked hard boiled eggs with a muffin tin with whole eggs behind it.

Learn how to easily make "hard-boiled" eggs in the oven!

Prep Time 7 minutes
Cook Time 30 minutes
PreheatingTime 10 minutes
Total Time 7 minutes


  • 12 large eggs
  • Ice water


  1. Preheat oven to 325 degrees Fahrenheit (163 Celsius).
  2. Place the eggs in a 12-cup muffin pan (see note for other pan ideas).
  3. Bake in preheated oven for 30 minutes (see note).
  4. Meanwhile, prepare a large bowl of ice water. When the eggs are done baking, immediately place them in the ice water bath. Leave them in for at least 5 minutes.
  5. Once the eggs are cool, you can peel and use!
  6. Unpeeled hard boiled eggs will keep in the refrigerator for up to 1 week. Peeled eggs will keep for up to 3 days, perhaps less.


  • Pans: If you don't have a muffin tin, place an oven safe wire rack on a baking sheet, and bake the eggs on that. You may find that the eggs bake a little faster this way.
  • Baking Time: 30 minutes will yield eggs with completely dry yolks. If you prefer a softer yolk, you can bake for 25 minutes, but you risk soft whites as well. See post above for example photos.

Nutrition Information:



Amount Per Serving: Calories: 78

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