One of the strongest advantages of using the oven is how effortless the process becomes. There is no pot to watch, no chance of water boiling over, and no need to adjust the heat mid-way. Instead, the eggs simply sit in a preheated oven, allowing the cook to focus on other tasks. This makes the technique especially appealing for meal prepping, hosting brunches, or preparing large quantities for salads and snacks. While stovetop boiling works well for small batches, the oven excels when more eggs are needed at once, offering a hands-off method that many home cooks appreciate.
The steps themselves are straightforward. Begin by preheating the oven to 325–350°F and placing the eggs in a muffin tin or similar heat-safe dish to keep them from rolling. Bake them for 25–30 minutes, depending on your oven. While they cook, prepare a bowl of ice water. As soon as the timer goes off, transfer the eggs directly into the ice bath to stop the cooking process and help loosen the shells. This method requires only a few basic items—eggs, a muffin pan, and ice water—yet it yields results that can be peeled immediately or stored for later. Unpeeled eggs keep for up to a week in the refrigerator, while peeled eggs are best enjoyed within a few days. Continue reading…
