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Hard Boiled Egg Recipe

March 16, 2015 By Gwen Brown 16 Comments

hard boiled egg recipe imgMy favorite hard boiled egg recipe is SO simple that it doesn’t even require any water. Technically, it’s not even boiling, but it IS hard cooking. The end results are the same- a delicious hard cooked egg, but the peeling process is way, way easier! If you’ve ever struggled with peeling fresh eggs, then try this method.

Heat oven to 325*. Place your eggs in a mini-muffin tin. (Not essential but they are much easier to handle this way)

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Bake for 30 minutes, and place finished cooked eggs in a bowl full of cool water to bring the temp down so they’re cool enough to peel.

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To make peeling super simple, you can tap & then roll to crack the shell, and then I like to slip a teaspoon just under the membrane and the egg slips out easily.

Like this:

Crack the shell all over. Find the hollow end, and slip a teaspoon into it, working it just under the membrane.

peel boiled eggs (1 of 1)-2 peel boiled eggs (1 of 1)

Slide the spoon up the side of the egg, and the shell will pop right off. Easy peasy!

Here’s your printable (better than) hard boiled egg recipe!

Hard Boiled Egg Recipe
 
Print
Prep time
1 min
Cook time
30 mins
Total time
31 mins
 
You really can't get any easier than this simple recipe for producing perfect hard cooked eggs. No boiling water necessary!
Author: Gwen
Recipe type: Breakfast
Ingredients
  • Any number of eggs
  • a mini muffin tin, optional
Instructions
  1. Preheat your oven to 325*
  2. Place eggs into mini muffin tins to keep them stable while baking.
  3. Bake for 30 minutes.
  4. Place cooked eggs into a bowl of cold water to bring temp down before peeling.
Notes
Note: It's normal to have brown spots show up on the egg as it cooks. They rinse off in the water bath, and don't affect the taste or finished product at all.
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To pin!Click for my cheater hard boiled egg recipe! You won't believe how EASY it is to make perfect (and peelable!) hard cooked eggs.

Filed Under: Breakfast Recipes, Kitchen Tips, Recipes

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  1. Rachel says

    March 16, 2015 at 2:08 PM

    Thank you! I have so much trouble with hard boiled eggs! The mini muffin tin is a great idea, too! Can’t want to try this!

    Reply
  2. Jamie Asper says

    March 19, 2015 at 7:29 AM

    I tried this recipe and it worked perfectly. Thank you so much! We have eggs almost every morning at our house so this is perfect. Have a lovely day! ~ Jamie P.S. I’m sharing on my little blog facebook page today. 🙂

    Reply
    • Gwen Brown says

      March 19, 2015 at 9:10 AM

      Thanks, Jamie! So glad you enjoyed it, and thank you for sharing. 🙂 ♥

      Reply
  3. Kristina G says

    March 23, 2015 at 4:17 PM

    NO WAY!!?? Seriously?? I’ve been struggling with boiling eggs all my life?? Why can’t I have an original thought?? 😉
    Seriously, my son LOVES to make “Heaven’ Eggs (Deviled eggs without the enemy being glorified!!) Do the yokes work well when cooked this way?? Thanks for your neat, innovative, and time-saving/labor-saving ideas!!

    Reply
    • Gwen Brown says

      March 23, 2015 at 9:44 PM

      Yes! They work the same way as boiled eggs for recipes. 🙂

      Reply
  4. Wanda says

    October 3, 2015 at 6:56 PM

    My mini muffin tin has 24 cells. If I only want to make a dozen, do I just leave the rest empty or…?

    Reply
    • Gwen Brown says

      October 4, 2015 at 12:38 AM

      Yep! I just put them down the middle of the pan. 🙂

      Reply
      • Wanda says

        October 4, 2015 at 4:49 PM

        Thanks…will try this tomorrow!

        Reply
  5. Shellie Logan says

    October 21, 2015 at 9:32 AM

    Can you use eggs straight from the fridge, or do they need to be room temperature? Thanks!

    Reply
    • Gwen Brown says

      October 22, 2015 at 10:35 AM

      Straight from the fridge. 🙂

      Reply
  6. Melissa says

    November 25, 2015 at 9:26 AM

    Tried this with a few eggs before I have to make 60 deviled eggs tomorrow. All but one peeled perfectly. The one that didn’t actually opened up while cooking. The others are dark where they touched the pan. Should I lower temperature or cook less time? Thanks for any advice you can offer

    Reply
    • Gwen Brown says

      November 25, 2015 at 11:40 AM

      I use a light aluminum pan, and I don’t have the dark spots. I’d try it with a lighter pan, and less time in the oven. They shouldn’t be cracking open like that. I’m sorry about that!

      Reply
      • Melissa says

        November 26, 2015 at 12:48 AM

        It was just one and it was crazy lol I only have one mini muffin pan, so I’ll try something else and less time. Thanks for the help

        Reply
  7. Karen Davidson says

    October 16, 2016 at 9:13 PM

    I do mine in the electric pressure cooker. Cover with water Cook for 6 minutes. Release pressure and cool. Peel like a dream.

    Reply
  8. Connie says

    March 8, 2017 at 10:13 AM

    Gwen, I am new to THM eating/living. Unfortunately, I don’t know much about fats, carbs, sugars, etc so my learning curve here is going to be a light tougher. In any case, what group does plain hard boiled eggs fall into? They are my breakfast go too so I am hoping they work with this style of eating.

    Reply
    • Gwen Brown says

      July 26, 2021 at 2:28 PM

      Whole eggs (any way they’re cooked) are S, because the yolks are a healthy fat.
      Egg whites can mix with any mea as a FP (no carbs or fats). 🙂 Hope that helps!

      Reply

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