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The Circle B Kitchen has been blogging since September, 2009.  We have loads of recipes and thoughts on food to share in the coming weeks and months, so come back and check in often!  We love hearing from you and hope you'll leave a comment or shoot an email our way.  Whether you have questions about a recipe or the site in general, please let us know...    Contact me at      pberry@circle-B-kitchen.com

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Baked (Not Hard-Boiled) Eggs

I find myself a bit behind on my blogging this month, what with all the holiday craziness and the requisite post-Christmas cold.  But I wanted to pop in and wish you a very Happy New Year and thank you all for being such awesome readers and supporters of this humble blog.  You guys are just the best!

So until I can get my next post up, which I promise I’m working on, and it will be soon, I’ll share with you my new favorite way to “hard boil eggs”.  Which, as you can see, requires no boiling.

I believe we have Alton Brown to thank for this incredibly genius idea, and genius it is, folks.  So easy and a very big improvement over the traditional boiling method.

So, if you’re planning on making deviled eggs for your New Year’s party (which is required around here), or, like me, you just love hard-boiled eggs, you really must try this…

Just preheat your oven to 325 degrees and then place as many eggs as you would like directly on your oven racks (per above photo).  Or you can place them in muffin tins, if you’d like.  Then just bake them for 25 to 30 minutes.  Every oven is different and mine seem to be done perfectly in 25 minutes.  But I think most people have been letting them go the full 30 minutes.

Then just plunge them in ice water for 10 minutes.  The peels just slip right off.  No kidding, they really do.  And then you can put them back in the ice water to continue chilling or use however you’d like.  I found that if you put them in the refrigerator and peel them later, they don’t peel quite as easily.


And here’s an added bonus.  They really do taste better.  I did a side by side taste test with boiled vs baked eggs and could tell that baking the eggs really did make them taste better.  Sort of more egg-y.  Or something.

So that’s my little New Year’s tip for you guys.  I wish you all a very Happy New Year’s Day and hope that the coming year brings you health, happiness and lots of great food.  Here’s the recipe…

I've seen this recipe on several websites on the internet, but I think that Alton Brown was the first to publish this recipe.  It's genius!  Not only is it easy, but the eggs peel effortlessly and baking really does enhance the flavor of the eggs.  I'll never boil an egg again.  The toaster oven works great if you only want to cook 2 or 3 eggs.

 Preheat oven to 325 degrees

  Place eggs directly on the wire racks in your oven (or you can place them in a muffin pan).  Bake for 25 to 30 minutes.  Every oven bakes a little differently... my eggs are done at 25 minutes.

  Immediately plunge the eggs in ice water for 10 minutes and peel.  The shells will come right off if you peel the eggs right away.  If you refrigerate the eggs and peel them later, they're not quite as easy to peel.

Reader Comments (36)

What a great idea! Can't wait to try it. Happy New Year to you too!

December 31, 2012 | Unregistered CommenterRenee

I saw this on another website a while ago but didn't really believe it would work. Now I'm going to have to do it. Happy New Year!

December 31, 2012 | Unregistered CommenterGail

I've been cooking my eggs using this method for the past couple of months and I, too, will never boil my eggs again. This method makes perfect eggs every time.

December 31, 2012 | Unregistered CommenterSabrina M.

Love this! Thanks and Happy New Year!

December 31, 2012 | Unregistered CommenterHeather

Just in time! I have to make 30 deviled eggs for a party tomorrow! Thanks so much!! And Happy New Year!

December 31, 2012 | Unregistered CommenterLaura Greenwich

I tried this a couple of months ago after seeing it on Pinterest. I did mine in muffin tins. I heard a bunch of popping noises about 20 minutes into the cooking time and found that most of them had burst their shells. Not sure what I did wrong. The eggs tasted fine except they had a kind of scorch mark where the shells burst. I wonder if my oven runs hot...

December 31, 2012 | Unregistered CommenterRobinS

That was my fear too, Robin. I wondered if the eggs would just explode in the oven, but they didn't. Perhaps the muffin tins hold the heat around the egg more than just placing them on the racks. There IS a bit of a scorch mark on each egg where it touches the oven rack, but I've had great luck with this method. It's possible your oven runs hot. If you try it again, I'd love to hear how they turn out. Nice to hear from you!

December 31, 2012 | Registered CommenterPatrice Berry

Does it matter if the eggs are cold - just out of the refrigerator - or room temperature before putting them in the oven. Does that make a difference whether they pop or not?

January 1, 2013 | Unregistered CommenterMaureen

It may make a difference, Maureen. I put mine in cold from the fridge and take them out at 25 minutes and they are perfect. It makes sense that a room temperature egg would cook more quickly.

January 2, 2013 | Registered CommenterPatrice Berry

Just wanted to let you know that I tried this method to make deviled eggs for New Years and it worked like a dream! The eggs peeled easily, although a couple of them were still a bit stubborn. But this method felt so much simpler. I took mine out at 25 minutes and they were perfect - no gray ring around the yolk! Thanks so much for posting this. It's how I'll always be "hard boiling" my eggs from now on!

January 2, 2013 | Unregistered CommenterLaura Greenwich

That's so great, Laura! Thanks for letting us know!

January 2, 2013 | Registered CommenterPatrice Berry

Loved this easy way of hard boiling eggs....baking them!!!! Who knew!!!
Only one problem, mine did not peel very easily....what's the secert??? I followed the instructions perfectly.
Help! Warmly, Carol from Chicago

January 3, 2013 | Unregistered Commentercarol

Well, Carol, with my first batch of eggs, the peels came right off of every one. With subsequent batches, there have always been 1 or 2 stubborn ones, but on the whole, I've found that the eggs have been much easier to peel than when I've boiled them. I wonder if it doesn't have to do with the freshness of the eggs (i.e...the fresher the eggs, the harder they are to peel). I usually save my older eggs for hard boiling (or baking :)). I'm not sure that this was much help, but hopefully, over time you'll find them easier to peel. So great to hear from you!

January 3, 2013 | Registered CommenterPatrice Berry

Had to chime in here. I just "baked" 3 eggs in my toaster oven and like you said, the peels just slipped off of the eggs. This was so easy and how I will always cook my eggs from now on. My son likes soft boiled eggs and I'm going to try cooking those in the oven too. Do you think that will work?

January 5, 2013 | Unregistered CommenterSandy

Thanks for letting us know, Sandy! And I don't see why you couldn't soft-boil eggs using this method. If you try it, let us know how they come out.

January 5, 2013 | Registered CommenterPatrice Berry

This is possibly the worst recipe/technique ever. I tried it last night. Recipe was followed to the letter. Results were: One of the eggs exploded, none of the eggs were easily shelled, all the eggs had yellow-ish brown spots, none of them can be used in Deviled Eggs (maybe egg salad if I feel like picking out all those brown spots. Recommendation is: forget about this technique and boil your eggs. Sorry.

January 7, 2013 | Unregistered CommentergringoBob

Well, gringoBob, I can't tell you how sorry I am that your eggs didn't come out. Sounds like a freakin' disaster to me. In defense of the recipe, I've made these numerous times with excellent results as have lots of other people. So, now I'm thinking that the one variable here, as with all recipes, is oven temperature. Some ovens run hotter than others, and if you think that's a possibility with your oven, I would timidly suggest that you give it another try, reducing the oven temperature to 300 degrees. Again, I'm really sorry. That must have been a bit of a mess to clean up in your oven. And a waste of some good eggs. :(

January 7, 2013 | Registered CommenterPatrice Berry

I will never hard boil eggs again. My eggs turned out beautifully with only a tiny little mark from the oven rack....no big deal! I'm curious to see how they will work with fresh eggs and I'll let you know as soon as my girls start laying again.

January 8, 2013 | Unregistered CommenterCousin Katie

Thanks so much, Katie!! I'm really curious to know how this works with super fresh eggs from the coop. They're notoriously hard to peel!

January 8, 2013 | Registered CommenterPatrice Berry

I too tried the method and LOVED it! I love hard boiled eggs but have never been a fan of the boil and peel method. This method is fabulous, and the flavor of the eggs superb. The only odd thing that occurred for me were brown spots on the shells and some on the egg after peeling. I'm not sure if maybe I should cook less than 30 minutes maybe? Maybe the type of egg? I will experiment with brown eggs next. Thanks for the post!

January 11, 2013 | Unregistered CommenterJenDuncan

I think everyone has noticed little brown spots on the eggs where they touch the oven rack, Jen. By only cooking mine for 25 minutes, the spots were barely noticeable. So great to hear from you, Jen!

January 11, 2013 | Registered CommenterPatrice Berry

Here's another way
No-peel (baked) eggs for egg salad: Peeling a lot of hard-cooked eggs for egg salad is unnecessary. You can cook them whole in a double boiler or preheated oven at 325 degrees. Crack whole eggs into a buttered or Pam'd dish, cover tightly. Eggs should be at least 1" deep but no more than 3" deep. Bake at 300 degrees or steam about 40 minutes until firm, cool immediately by placing baking pan in cold water. Chop or grate eggs for your preferred egg salad recipe.

March 8, 2013 | Unregistered CommenterLe Anne

Thanks for that great idea, Le Anne!

March 8, 2013 | Registered CommenterPatrice Berry

New, fresher eggs do not peel as easily. Older eggs, usually 1+ week old will peel easily. No secret to it, just the age of the eggs.

September 9, 2013 | Unregistered CommenterAngi

Should the eggs be room temp or can one put them in a preheated oven straight from the refrigerator?

November 9, 2013 | Unregistered CommenterKarla

Straight from the fridge, Karla. Enjoy!

November 9, 2013 | Registered CommenterPatrice Berry

I did this last night (after Google led me right to you) and it worked GREAT!! I loaded 6 eggs into the oven while I roasted veggies (exactly 25 minutes) and it was a perfect meal with leftovers for lunch. THANK YOU for posting! Will use this often!

December 31, 2013 | Unregistered CommenterVictoria

You're so welcome, Victoria. Isn't it great? I haven't boiled an egg since I discovered this method. So easy. Nice to hear from you!

December 31, 2013 | Registered CommenterPatrice Berry

I am excited to try this way of doing eggs. I also wanted to add in my experience the fresher the egg the harder they are to peel. I have chickens and have tried just about every way to do hard boiled eggs to make them "easy" to peel but have found my fresh eggs to be hard to peel compared to store bought eggs.

January 4, 2014 | Unregistered CommenterAngie

This is such a great way to cook eggs, Angie. We will never go back to boiling them. And I guess there's not much we can do about peeling our chicken's eggs... the price we must pay for having really fresh eggs! Nice to hear from you!

January 5, 2014 | Registered CommenterPatrice Berry

I'm surprised no one mentioned to me the biggest benefit. No egg smell in the house! I love deviled eggs but hate the smell in the house. Just did a hard baked in my toaster oven it did taste better then booked and peeled beautifully. Trying soft baked now. Thanks fur the tip.

December 24, 2015 | Unregistered CommenterMitra

You're so welcome, Mitra! Thanks for reminding me of that "no smell" benefit! It works for soft baked too! Enjoy!

December 24, 2015 | Registered CommenterPatrice Berry

I've been meaning to try this with my toaster oven, but for what it's worth I've also gotten great results cooking hard boiled eggs in my electric food steamer as well. Similarly, I would put them in a bowl of ice water immediately afterwards and peel them as soon as they cooled. I was reading on another web site (Chowhound I believe? Or maybe it was Serious Eats) that speculated the ease of peeling may have something to do with cooking the eggs at a high temperature immediately. In this case you suggest putting the eggs into a preheated oven, but similarly the electric food steamer also starts steaming the eggs within seconds - as opposed to the traditional method of putting the eggs into a pot of water and letting it gradually get up to a boil.

December 27, 2015 | Unregistered CommenterTomH

I think that's the key, Tom. Taking the eggs directly from the fridge to high heat breaks down the membrane, making them easier to peel. Your food steamer would produce the same results, I'm sure. Nice to hear from you!

December 27, 2015 | Registered CommenterPatrice Berry

How long do bake for soft cooked eggs?

December 27, 2015 | Unregistered CommenterBecca

Depending on how soft you like them, I would take them out after about 12 to 15 minutes. You might have to experiment a bit to time them perfectly for how you prefer them.

December 27, 2015 | Registered CommenterPatrice Berry

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