How to Boil Eggs in the Oven

Boiled eggs are a healthy and convenient snack. Learn how to boil them in the oven to make perfect hard-boiled eggs every time.

Tip: Use eggs that are a week to ten days old for best results. They have a lower pH, which makes the shell easier to peel.

Be sure to plop the eggs into an ice bath after cooking. This is important to stop the cooking process and also makes them easier to peel later on.

Prep Time

There are a few things to keep in mind about preparing to boil eggs in the oven. First, you’ll need to gather supplies: eggs, a large pot, and water. The pot should be big enough to hold the number of eggs you plan to cook at once in a single layer. A wire rack or a piece of foil can help prevent the eggs from sticking to the bottom of the pan, so feel free to use one.

Next, you’ll need to set a timer. The exact amount of time needed will depend on your desired outcome. 7 minutes will yield a soft yolk and firm white, while 8 minutes produces a slightly jammy yolk. You can adjust the cooking time as you practice, but be sure to transfer the eggs to an ice bath immediately after their cook time ends to halt the cooking process and avoid an overcooked egg.

Adding salt to the boiling water will help to retain its heat longer, which can also speed up the cooking time. Be careful not to overfill the pot, as this can cause the eggs to crack when they cook. Also, reduce the heat to medium once the eggs are added so that the water is not bubbling vigorously, which can also increase your chances of getting cracks in the shells.

The oven-baked eggs are also a little easier to peel than their stovetop counterparts. This is likely because the higher heat of the oven can agitate the egg whites a bit, which makes them more pliable and less likely to adhere to the eggshell. Moreover, the ice water bath that the eggs are placed in after baking can help “shock” the membrane between the egg white and the shell, loosening it and making it easier to peel off the entire egg.

It’s also worth noting that older eggs work better with this method than fresh ones do. If you’re planning to cook a lot of eggs at once, it’s best to stick with the week-old variety, which will give you consistent results that are both hard and easy to peel.

Cook Time

Boiled eggs are quick, simple and convenient to eat and they are an excellent source of protein. Boiled eggs also provide vitamin D, selenium, B vitamins and choline. They are easy to prepare and have many uses, including dipping toast soldiers or adding to salads and sandwiches.

One of the biggest advantages of baking eggs is that you can cook larger quantities at once. The amount of eggs you can bake in the oven at once will depend on your oven and how big it is. However, it is possible to bake up to a dozen at once. This allows you to cook large batches for parties or other occasions.

Another advantage of this cooking method is that the eggs will be cooked more evenly. With a pot of boiling water, it is very easy to accidentally overcook the eggs on one side or the other. The oven is less likely to do this. Depending on your preference, the eggs can be baked for anywhere between 30 minutes and 12 minutes.

The time you bake the eggs for will determine their final consistency. The longer the eggs are baked, the softer they will be. The softer the egg, the easier it will be to peel. Some people prefer a slightly runny egg that is soft and jammy, while others prefer the yolk to have a more solid texture.

When baking the eggs, it is important to note that you should not place them directly on the rack. This is because the contact with the hot metal can leave brown marks on the eggs. The best way to prevent this is to use a muffin pan or other container that will allow you to move the eggs around easily.

It is also a good idea to use older eggs. These will be easier to peel than fresher ones. They will also be a little more firm than freshly purchased eggs, which may help with the cooking process. In addition, if you soak the shells in water before you try to peel them, it will help lubricate the shell so that it comes off easier.

Cooling Time

It’s important to remember that you need to give the eggs plenty of time to cool once they are done cooking. If you don’t, they will be difficult to peel and will not be as crisp and flavorful. You can speed up the cooling process by placing them in a bowl of ice water. Once they’re cooled, they’ll be easy to peel and ready to use.

Whether you’re looking for hard boiled or soft boiled eggs, this oven method will give you perfectly cooked eggs every single time. Plus, you can make multiple eggs at a time, which saves cooking and cleanup time!

To cook the eggs, simply place them in a muffin pan (one egg in each cup). Once the oven is preheated, put your eggs into the oven. It takes about 30 minutes to bake a batch of hard boiled eggs in the oven. Compared to the traditional stovetop method, it’s much faster and easier!

The eggs are also less likely to get that dreaded green ring around the yolk when they’re baked. That’s because the eggs are cooked in a controlled environment. The oven’s heat and airflow are more consistent than the traditional pot of boiling water. The ring is often caused by a hot spot in the oven or overcooking the eggs, so eliminating those conditions will help the eggs look their best.

Another benefit of baking the eggs in the oven is that they’re easy to peel once they’re cooled. This is a great alternative to the traditional method for making hard boiled eggs because the oven ensures that the egg white and yolk are evenly cooked. The shells are also thinner than those of stovetop hard boiled eggs, which makes them easier to peel.

Baked eggs are also a great way to add protein and iron to your diet. They’re a nutritious addition to smoothies, salads, and other meals. And, since they’re cooked in their own shells, they’re safe for people with Celiac disease or gluten sensitivity who are worried about cross contamination. Just be sure to cook them in a clean pan and only use utensils that haven’t touched any gluten-containing foods.


If you’re cooking for a crowd and want to make hard or soft boiled eggs that are super easy to peel, this oven method is the way to go. You can bake anywhere from 2-12 eggs at a time, although the higher the number, the longer they’ll need to cook. If you’re baking multiple batches, try using older eggs (1-2 weeks old). Fresher eggs tend to not cook as quickly with this method and may end up a bit undercooked.

After you’ve removed your cooked eggs from the oven, plunge them into a bowl of ice water immediately. This is a crucial step in stopping further cooking and also making the shells easier to peel. The ice water shocks the membrane between the egg white and the eggshell, loosening it up enough that you can easily peel off the entire shell in one piece.

Once your eggs have cooled, you can add them to any recipe that calls for hard or soft boiled eggs. You can also use them to make breakfast parfaits, scrambled eggs, or egg white omelets. Try topping your baked eggs with avocado, bacon, spinach, or cheese for a filling brunch. You can even bake them in a muffin tin or ramekin to create individual egg cups.

Another great thing about baking your eggs is that you can make them ahead of time and store them in the fridge for up to a week. Just be sure to keep them in a sealed container to prevent other foods from imparting flavors or odors on the eggs.

While baking eggs in the oven isn’t as convenient as boiling them on the stovetop, it can be a great option if you don’t have a lot of time to spend cooking and you want to avoid the risk of overcooking the yolks, which causes them to turn green and develop a strong sulfur smell. Plus, it’s a great way to get kids involved in the kitchen by getting them to help you bake their own hard or soft boiled eggs. They’ll love seeing their own creations come out of the oven and be excited to dig into them for breakfast, lunch, or dinner.