This post is not really a recipe, but more of a “how-to.” I know this time of year many of you are looking for healthier alternatives after the holidays, and eggs are a great source of protein (particularly if you ditch the yoke). Recently, I noticed a lot of Pinterest posts on hard boiling eggs in the oven. You simply place the eggs in muffin tins, preheat the oven to 325F, and let them cook for about 25 minutes before moving them to an ice bath. The ice bath stops the cooking process, leaving each egg perfectly hard boiled, unlike many experiences I’ve had trying to hard boil them on the stove. Am I the only one that struggles with that? I just can’t seem to get consistent results, but that’s exactly what I do get from the oven method. I just had to share with you in case you too have a hard time achieving perfectly hard boiled eggs on the stove!
Another great thing about this method? I can easily cook anywhere from 12-24 eggs at a time, which I can then use for breakfast throughout the week, a snack, chopped up in salads, etc. I’m not a big deviled eggs person, but if you are this would be an easy way to cook a large quantity for that purpose as well.
How to Hard Boil Eggs in the Oven
What you need:
A muffin tin
A large bowl with ice water
1). Preheat the oven to 325F. Place eggs in muffin tins. Bake for 25-27 minutes, depending on your oven.
2). Immediately move the eggs to the bowl with ice water to stop cooking. Let them cool for several minutes before draining the water and drying the eggs.
3). Refrigerate eggs until needed!