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Get It NowEggs are my favorite food in the world, so it was only natural to create a guide for how to boil eggs perfectly. Today I’m sharing my method for how to hard boil eggs in the oven, along with a time chart so that you can make them hard or soft boiled to your liking. Baked hard boiled eggs in the oven are super quick and easy – it takes just a minute to pop them in. Plus, I love that I don’t have to watch them when cooking eggs in the oven. Try my air fryer hard boiled eggs next!
Can You Bake Eggs In The Oven?
Obviously, yes! And you have to bake hard boiled eggs ASAP if you haven’t tried it yet.
Why Make Baked Hard Boiled Eggs?
The reason I wanted to test how to make eggs in the oven is for the time savings and ease.
Boiling eggs on the stove top requires some level of attention, but you don’t have to worry about that when you’re cooking hard boiled eggs in the oven. With the oven method, I can just set a timer and walk away from the kitchen. So convenient!
How To Cook Eggs In The Oven
There are many different options for cooking eggs in the oven – poached, scrambled, quiches, and more. Lots of choices for oven baked eggs!
But today, we’re talking about how to make hard boiled eggs in the oven. (And for all you soft boiled egg lovers, I have you covered, too.)
How To Hard Boil Eggs In The Oven
The steps for how to hard boil eggs in the oven are super simple:
- Preheat the oven to 325 degrees F and place eggs into a muffin tin.
- Bake for 20-30 minutes (see the time chart below for how long to bake eggs in the oven!)
- Plunge the eggs into ice water for 10 minutes.
That’s it – you can make soft or hard eggs in the oven in no time!
How Long To Cook Eggs In The Oven
Now the big question that no other tutorial online covers – how long do you cook eggs in the oven?
Many sites recommend 30 minutes at either 325 or 350 degrees, but I wanted to show you a visual so that you can decide how you like your eggs done. You can make hard or soft boiled eggs in the oven… or anything in between – your choice!
The time will vary a bit if your oven runs hot or cold, or if your eggs are larger or smaller than mine (I used organic large eggs). You may need to adjust +/- a couple of minutes, but you’ll know that after the first time you make them.
Here is a chart to get you started…
| Oven Time | Result |
|---|---|
| 20 minutes | Very runny soft boiled eggs |
| 22 minutes | Runny soft boiled eggs |
| 24 minutes | Very gooey medium boiled eggs |
| 25 minutes | Gooey medium boiled eggs |
| 26 minutes | Just set medium boiled eggs |
| 27 minutes | Medium-hard boiled eggs |
| 28 minutes | Very creamy hard boiled eggs |
| 29 minutes | Creamy hard boiled eggs |
| 30 minutes | Firm hard boiled eggs |
Will Hard Boiled Eggs In The Oven Burst?
No! I’ve heard this myth floating around, but have tested this method several times and never had the eggs burst. I’m guessing it’s possible if you overcook the eggs significantly, but as long as you follow my time chart, you should not have these issues while cooking eggs in the oven.
Does Cooking Eggs In The Oven Make Them Easy To Peel?
Peeling baked hard boiled eggs is about the same as peeling eggs that were boiled.
Firmer eggs are easier to peel than soft boiled ones. For soft boiled, it’s best to use an egg cup and a spoon.
Otherwise, here are my two main tips for peeling hard boiled eggs:
- Plunge the eggs in ice water for a little while after cooking. This crucial step is not only to stop further cooking – it also makes them easier to peel.
- Roll the egg on the counter before peeling. This helps the egg inside separate from the shell a bit before you peel it off.
How To Store Baked Hard Boiled Eggs
When it comes to storage, hard boiled eggs baked in the oven aren’t any different from stove top ones. Simply refrigerate them.
After you master how to hard boil eggs in the oven, you can store them in the fridge peeled or unpeeled. They keep for just a few days peeled, or approximately a week if you store them in the shell.
What To Do With Boiled Eggs In The Oven
Now that you know how to bake eggs in the oven, here are some ideas for what to do with them!
For Soft Boiled Eggs:
- Avocado Toast – Soft boiled eggs are great over avo toast! Use keto 90-second bread for yours if you want a low carb version.
- Eggs & Soldiers – Use sticks of your favorite bread (try my low carb almond flour bread!) to dip into the soft-boiled egg. For healthier options, try cheese sticks or veggie sticks.
- Ramen Soup – The best ramen is topped with a soft boiled egg! Psst… watch for a keto-friendly ramen soup recipe in my cookbook coming this fall! 🙂
For Hard Boiled Eggs:
- 7-Layer Salad – The perfect make-ahead salad that will utilize lots of boiled eggs at once.
- Cauliflower Potato Salad – I actually have two similar recipes for this. Try my other cauliflower potato salad recipe here.
- Deviled Eggs – So many options for these! Try deviled eggs with bacon or come up with your own combination.
Tools To Make Baked Hard Boiled Eggs in a Muffin Tin
Tap the links below to see the items used to make this recipe.
- Muffin Tin – Baked eggs in a muffin tin cook most evenly, so get one if you don’t have one!
- Leak-proof Ice Cube Tray – Just like other methods for boiled eggs, baking eggs in the oven requires plunging them into ice water after cooking. I love this ice cube tray because it doesn’t leak in my freezer before the ice is solid, so I can put it vertically or diagonally to save space.
Perfect Hard Boiled Eggs In Oven Recipe
Perfect Baked Hard Boiled Eggs In The Oven
Cooking eggs in the oven is EASY! Baked hard boiled eggs in the oven take 20-30 minutes. For both soft or hard boiled eggs, here’s a TIME CHART for how to boil eggs in the oven.
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Ingredients
Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
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Preheat the oven to 325 degrees F (163 degrees C).
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Place one egg in each cup in a muffin tin.
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Bake eggs for 20 to 30 minutes for your desired level of doneness. Eggs in the oven will take 20 minutes for very soft boiled, 30 minutes for fully hard boiled. See the chart in the post above for baking times in between.
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Meanwhile, prepare a pot of ice water. As soon as you remove the eggs from the oven, immediately plunge them into the ice water, and leave them there for 10 minutes before eating or peeling.
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Recipe Notes
Serving size: 1 egg
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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61 Comments
ralphie
0I gave away all my deceased mom’s muffin tins but have heard I can bake eggs directly on the RACK? Would this work? Great instructions! I LOVE pickled eggs and have been trying forever to find a way to ‘batch-produce’ a ton of eggs (48 count or more) at one go and boiling is such a time consuming slog.
Wholesome Yum D
0Hi Ralphie, I have never attempted placing the eggs right on the rack.
Amanda
0For the times listed above, should I start with room temperature eggs, or eggs cold from the fridge?
Wholesome Yum D
0Hi Amanda, The times are based on fresh from the fridge.
Cheryl
0This was easy and they turned out well. A couple of the dozen cracked, so perhaps I should only cook ~ 28 minutes. I’ll keep trying!
David
0Any positive or negative implications to piercing the wide end/air bubble of the eggs?
Wholesome Yum D
0Hi David, I have never tried that before.
Phillis
0I checked several posts on this and not one of them mentioned small “brown” spots on the eggs. I’m guessing this is where the egg was “resting” on the muffin cup – !? Was not expecting this and was a little disappointed as I baked 12 for a family dinner.
Pamela St George
0Two thumbs down for this method. Sounds great in theory, but not in practice. The eggs shrank on one end inside the shells giving them a caved-in appearance. About half were difficult to peel.
Wholesome Yum D
0Hi Pamela, Sorry this recipe didn’t meet your expectations. This method isn’t for everyone, but many people find it convenient and have had success with it. If you prefer the stovetop, that’s perfectly fine – you can find my guide for easy peel hard boiled eggs on the stove here.
Dan
0As a long-haul truck driver I basically live out of my truck with only the toaster oven to cook in and have been doing this for quite some time. The inability to boil water in the truck made this a necessity and now I even do it when I have access to a full kitchen.
Jackie
0Hi Maya, does altitude affect how long to bake eggs in the oven? I know when I lived in the Caribbean (sea level), I don’t like to change up baking times and amounts – now I’m back living by the Rocky Mountains, so the altitude’s much higher. Thanks
Wholesome Yum M
0Hi Jackie, Yes, your location’s altitude will affect the outcome of your hard-boiled eggs. You can use this post as a guide, but I would do a bit of reading about making hard-boiled eggs at high altitudes before proceeding, as your cook times will probably need to be longer.
Fable
0This is not the first, second, or even third time I have tried to bake eggs. My first couple of endeavors were on the advice of Alton Brown, one of his numerous egg cooking videos. 99% of the time that man can do no wrong, but this was a disaster. He recommended a damp towel lining the oven rack, and then just line the eggs on the rack. I ruined two towels AND two dozen eggs. They had dark brown spots wherever they touched the metal, even with the thick, wet towel to supposedly help buffer them. They were near-impossible to peel. The second attempt I mentioned was just with a much wetter towel, hoping it wouldn’t burn like the first. It did. Same result with the eggs, too. I even wondered if the oven temp was wrong, and tested the interior. It was fine.
At some point, I don’t remember where the technique was from, but I tried baking eggs in shell again. This one was just putting them on a small rack with some water underneath for steam. Same. Thing. Again. Brown burned parts and peels that wouldn’t remove.
And sadly, I had an equally bad experience here. I thought to myself, “Hm! Maybe the muffin tin will keep them separate and protect them from overheating. Yeah, no, wrong. Browned bits wherever they touched the sides, and actually, the eggs were very inconsistent. Some of them were soft boil consistency, with parts of the white being like a jelly texture, even, while others were totally hard. Same problem with the shells. I wasted SO much egg here just peeling them, and I know every peeling trick out there. NONE of them worked.
So just as a thought: I feel like you should remove this or redirect it to your actual boiled-egg article. There are too many factors that can impact the results when you think about it. Are the eggs room temperature or cold when they go in? If they’re room temp, what is “room temp”? How large is large? What if someone’s oven is a few degrees off? (Most people don’t test to see if the temp is exactly on the nose very often, if at all.) What about differences in humidity and altitude? Is there any way to fix the ugly brown scorch marks without risking setting your house on fire by putting a towel in the oven? And on and on.
It’s great for you if you’ve got everything down to every single magical factor, where this works out for you. But I’ve tried repeatedly to bake eggs in shell, it’s always a total disaster, and there are other people here saying the same thing. Baking is too inconsistent to recommend to anyone, in my opinion, when they could be boiling their eggs and getting a perfect result. Even if this batch had come out properly cooked, there’s still the matter of the peels. I’ve never, ever baked them and not had them be horribly stuck to the shells, ice bath or no ice bath. And this particular time, I used a package of eggs that had been in my fridge for at least a week and a half; they weren’t ‘too fresh’ by any means.
At the very least, maybe encourage people to do a test run with a couple of eggs first, instead of throwing in a whole batch at once. And it’s also worth noting that I have done these baked eggs in shell experiments in different ovens, in different locations. It’s not ‘just me’, not my equipment, etc. It really is just a bad technique compared to boiling.
PS- Love most of your recipes. I made something similar to the cauliflower ziti tonight, and it was to die for. Just.. these eggs, sweetie. Nah.
Maya | Wholesome Yum
0Thank you for the detailed feedback! This method isn’t for everyone, but many people find it convenient and have had success with it. If you prefer the stovetop, that’s perfectly fine – here’s my easy peel boiled eggs guide for the stove. If you did want to try this again, several readers have told me that using a silicone muffin pan eliminated the dark spots.
Kathy
0I had the brown spot problem and I use jumbo eggs. I just put a piece of foil over the muffin pan and make indentations on the cups. The eggs don’t touch the metal so they don’t have brown spots. And I just added some time for larger eggs. No problem at all. Thanks for the recipe. It’s the one I use now too. With slight adjustment.
Andrew
0I tried this recipe tonight. I was excited to try something new. I only had them in for about 28 mins. The egg was burnt a bit on the side. I soaked them in cold water for 10mins. They were super hard to peel and looked burnt on the inside. The reason for 2 stars is for what happened. Not for your recipe. Any suggestions to try again
I will try again and see what happens. Thanks
Wholesome Yum M
0Hi Andrew, It sounds like your eggs were too close to the heating element. Try moving them further away from the heating element for your next attempt.
Debbie ARVIO
0I made these eggs the 1st time with extra lg eggs yesterday. They cam out perfect. Today I didn’t think and used jumbo and did the exact same thing, today they came out very soft boiled! What was i thinking? lol
I must admit though yesterday’s eggs did have a much creamer yolk then any I have ever had on top of stove.
C.B.
0THIS IS GREAT! Being a single person I was finding less and less time for eating right. I can quickly grab a couple of eggs in the morning without the wait or watching the water. I use extra-large eggs so I was worried about timing, but the standard time worked out great. I was a bit disappointed with the brown spot on the egg when I used a metal cupcake pan, so the next time I use a silicone cupcake pan I have and it worked perfectly! Thank you.
Yvonne Bringle
0These always come out amazing! The only issue I have is that I get tiny “burnt” spots where the egg touches my muffin tin. I think that a silicone muffin tray might eliminate that issue, but I’m worried it might also extend the cooking time. Either way, these always come out SO good. Much easier than cooking on the stove top (and almost no mess to clean afterwards!).
Wholesome Yum M
0Hi Yvonne, Yes a silicone pan will help with the issue you are experiencing. You may need to extend the cook time, but only a minute or two extra. Enjoy!
Jody
0While I love the idea of this, I followed the directions exactly as stated. 325 for 30 minutes in a muffin tin. They came out as warm raw eggs. Well, the whites were a little opaque. I’m reheating my oven now and will put the same eggs back in for an additional 30 minutes. Hopefully, they will be done. It could be the difference in altitude, but I’m only at 4700 ft. Not sure where you are located.
Wholesome Yum M
0Hi Jody, I am not at high altitude, so I cannot test this, but I imagine it will take quite a bit longer in the oven for your eggs to cook through.
Everette Iorio
0I love the detail and most especially visuals . Thanks and can’t wait to try this out!
Donna
0I am still having problems with printing out recipes. Please go thru the steps again.
Wholesome Yum M
0Hi Donna, To print recipes from the website, please use the ‘Print’ button located just above the recipe. If you have purchased an ebook and are looking to print those, then you will need to log in to the member’s area of the website. Once you log in, you can view and access your purchases from the left sidebar.
Eleanor
0What temperature should the oven be set at?
Wholesome Yum M
0Hi Eleanor, Set your oven to 325 degrees F.
Debra White
0This is the best cooking tips I have ever found! I made 2 – 7 min eggs the 1st time, perfect!
Allison
0I must have have a hot oven. I was going for gooey at 23 minutes and got hard boiled instead.
I love marinated soft boiled eggs. Alas, I’ll have to eat the batch as is and try again next time.
I think I’ll try 17 or 18 minutes next time.
Wholesome Yum M
0Hi Allison, Everyone’s oven is slightly different. It may be helpful to invest in a thermometer you can leave in your oven to monitor temperature. If yours runs hot, then definitely pull them earlier.
James
0Hello I’ve enjoyed your articles on boiling and oven cooking eggs. An aspect that wasn’t addressed was energy used. I would find it interesting to know how much more energy was used for the different methods as compared to the bring to put in a pot bring to a boil and let them sit method.
Now it could be said that for all the times a person boils eggs it doesn’t matter. Yet as my mom would say, “Every little bit matters.” And who can argue with their mom.
Did love the photos of eggs cooked for different lengths of time.
All the best
James
Sharon
0Great point. I wonder if you could pop it in with your other food e.g. if roasting a chicken breast on another tray (not sure if it would slow cooking time as more stuff in oven). Then you could save energy as would have had to oven cook the chicken anyway.
Penny
0We have a weekly potluck after worship services. Everyone LOVES these eggs! I usually make 5 dozen at a time. I used to boil them in a huge pot – but the ones at the bottom always got overcooked – with a green surface on the yolks. This method gives me 100% perfect eggs!! (Well, except for any that burst- usually one a batch. Perhaps it is the ones with the thinnest shells? We have a friend give us some fresh eggs from their chickens. Those must have been very well-fed chickens because the shells were really thick. None of those burst! )
Marcia
0We live at 8,500 feet. Do you know how altitude affects the time or oven temperature? I’m used to experimenting with recipes that don’t include altitude adjustments, but I’d be grateful if you or any of your followers know the answer so I don’t have to waste eggs experimenting. Thank you!
Wholesome Yum M
0Hi Marcia, Yes, your location’s altitude will affect the outcome of your hard-boiled eggs. You can use this post as a guide, but I would do a bit of reading about making hard-boiled eggs at high altitude before proceeding, as your cook times will probably need to be longer.
Michelle H
0Tried this and it worked out well! I don’t usually have ice at home so I used cold running water. Which made a 25 minute cooking time the equivalent of your 28-minute eggs. But I did notice an error in your post when you talked about the myth of exploding eggs. You said, “as long as you follow my time chart, you SHOULD have explosions while cooking eggs in the oven.” I imagine you meant shouldn’t haha!
Wholesome Yum
0Good catch, Michelle. 🙂 Corrected!
Kortney
0I love how you broke this down. I have been a little skeptical about making eggs in the oven like this. Are there any texture differences?
Wholesome Yum
0No difference, Kortney!
Paula
0May I suggest you call them hard baked eggs or soft baked eggs? You are not boiling them in any water. You are just baking them in their shell. By the way I hard baked eggs following your instructions and they came out great. What a great idea.
Wholesome Yum
0Glad you liked them, Paula! I call them hard boiled eggs because this technique creates similar results, and many people don’t know you can use an oven!
Adrianne
0Wow that is very interesting and you are right, no one wants to stand in front of the stove all morning! Great informative post. Cheers
Barb
0I tried doing the eggs in the oven. At the 30 minutes for hard, Where the egg touched my muffin pans they burned
Maya | Wholesome Yum
0Hi Barb, Everyone’s oven is a little different, so I recommend checking a few minutes earlier to see if they are done.
Regina Fulton
0Have you attempted it in a toaster oven?
Maya | Wholesome Yum
0Hi Regina, Sorry, I haven’t!
Regina
0Well… I gave it a try and it worked beautifully!!! 28 minutes in the toaster oven and perfect eggs!
Margaret E Clegg
0This may seriously be one of the most brilliant things I have ever seen! Thanks for including the visual chart.
Jules Shepard
0Always looking for simplicity! We can never seem to keep hard boiled eggs around here! Thanks for sharing!
Michele
0Cooked large eggs from the fridge for 20 minutes and they came out rock hard. My husband has banned me from cooking them this way ever again.
Patty
0What oven temperature?
Maya | Wholesome Yum
0Hi Patty, The temp is on the recipe card above.
Vic Regi
0Hi there,
Love your site! In the text explanation of the oven temp you have 350 degrees. The recipe card states 325 degrees. Which temp do you recommend?
Maya | Wholesome Yum
0Hi Vic, Thank you for catching that! I fixed it – it’s 325 degrees.
Judy
0Hi Maya, thanks so much for the chart. I’ve been baking my eggs in the oven but never thought to cook them for less time for a softer egg. Btw, I did have 1 egg burst in the oven. I was cooking 6, and the other 5 came out perfectly cooked. I have no clue as to why that happened.
Jenn
0I just baked a dozen and 6 burst. No idea why that happened either.
Wholesome Yum D
0Hi Jenn, Sorry to hear that happened when making this recipe. Did you follow the recipe as written? Perhaps you would be interested in another one of my hard boiled egg recipes.
Leo
0Should the eggs be at room temperature or fresh from the refrigerator before putting in oven? Thanks. Looking forward to cooking hard boiled eggs in the oven!
Maya | Wholesome Yum
0Hi Leo, The times are based on fresh from the fridge.