My 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)
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.
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.
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!
- Any number of eggs
- a mini muffin tin, optional
- Preheat your oven to 325*
- Place eggs into mini muffin tins to keep them stable while baking.
- Bake for 30 minutes.
- Place cooked eggs into a bowl of cold water to bring temp down before peeling.
Rachel says
March 16, 2015 at 2:08 PMThank 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!
Jamie Asper says
March 19, 2015 at 7:29 AMI 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. 🙂
Gwen Brown says
March 19, 2015 at 9:10 AMThanks, Jamie! So glad you enjoyed it, and thank you for sharing. 🙂 ♥
Kristina G says
March 23, 2015 at 4:17 PMNO 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!!
Gwen Brown says
March 23, 2015 at 9:44 PMYes! They work the same way as boiled eggs for recipes. 🙂
Wanda says
October 3, 2015 at 6:56 PMMy mini muffin tin has 24 cells. If I only want to make a dozen, do I just leave the rest empty or…?
Gwen Brown says
October 4, 2015 at 12:38 AMYep! I just put them down the middle of the pan. 🙂
Wanda says
October 4, 2015 at 4:49 PMThanks…will try this tomorrow!
Shellie Logan says
October 21, 2015 at 9:32 AMCan you use eggs straight from the fridge, or do they need to be room temperature? Thanks!
Gwen Brown says
October 22, 2015 at 10:35 AMStraight from the fridge. 🙂
Melissa says
November 25, 2015 at 9:26 AMTried 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
Gwen Brown says
November 25, 2015 at 11:40 AMI 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!
Melissa says
November 26, 2015 at 12:48 AMIt 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
Karen Davidson says
October 16, 2016 at 9:13 PMI do mine in the electric pressure cooker. Cover with water Cook for 6 minutes. Release pressure and cool. Peel like a dream.