Oven Baked Hard Cooked Eggs Recipes

HARD COOKED EGGS IN THE OVEN (BAKED EGGS)

Steps:

• Position the oven racks in the center of the oven.
• Place the eggs on the racks.
• Place a baking sheet pan in the bottom of the oven (just in case an egg breaks).
• Set the oven to 325F, and bake for 30 minutes.
• When the eggs are done, fill a large bowl with ice water and move the eggs into the bowl.
• Peel the eggs as soon as they're cool enough to handle, then return them to the ice water to thoroughly chill.

PERFECT BAKED HARD BOILED EGGS IN THE OVEN

Steps:

• Preheat the oven to 325 degrees F (163 degrees C).
• Place one egg in each cup in a muffin tin.
• 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.
• 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.

OVEN BAKED HARD COOKED EGGS

Steps:

• 1. Preheat oven to 325 degrees. Place eggs on their sides (helps keep the yolk centered)on a mini muffin pan, if you don't have a mini muffin pan a regular muffin pan will do. Eggs do not have to be at room temperature.
• 2. Bake in oven for 30 minutes. Keep in mind whether it is only a few or a lot of eggs, the cooking time remains the same. Using a tong remove eggs to a bowl of ice water (if making numerous eggs put ice in sink) Let cool for 10 minutes. (Actual time, 5 prep, 30 cook, 10 cool= 45 minutes)
• 3. Refrigerate or peel for your favorite recipes ie. deviled eggs, salads, etc.

BAKED HARD BOILED EGGS

Steps:

• Preheat oven to 350 degrees.
• Gently place the eggs into a muffin tin with one egg in each muffin well.
• Bake the eggs in the oven for 30 minutes.
• When the eggs are almost ready, prepare an ice water bath.
• Using silicone tongs, transfer the eggs from the muffin tin to the ice water bath.
• Allow the eggs to cool in the water for 10 minutes before peeling or storing.

BAKED HARD BOILED EGGS

Steps:

• Preheat oven to 325 degrees.
• Place desired number of eggs in a regular or mini muffin tin. Bake at 325 degrees for 30 minutes.
• Remove eggs from oven and, using a pair of tongs (I like these rubber-tipped tongs), immediately transfer the eggs to an ice water bath. Allow to cool for at least 10 minutes before peeling.

EASY HARD BOILED EGGS (IN OVEN)

Steps:

• First, preheat oven to 325ºF.
• Place 12 large eggs (straight out of the fridge) into a muffin tin. Feel free to make however many eggs you want. You can even use 2 muffin tins at once to make 12 eggs.
• Medium with a jelly consistency and hard to peel
• Moist, fully cooked, a little hard to peel
• Fully cooked and easier to peel
• Fully cooked, chalky consistency, and easiest to peel
• While your eggs are baking, create your ice water bath. Fill a large bowl with water and then add ice.
• Once your eggs are done cooking, remove the muffin tin from the oven and immediately transfer eggs into the ice water bath for 10 minutes. This will make the eggs easier to peel and prevent the yolk from changing color.
• After 10 minutes, remove eggs from ice bath and either store in the fridge for up to 1 week, or peel and ea immediately.
• Store in an airtight container in the fridge for up to 3-5 days.

HARD-BOILED EGGS IN THE OVEN

Steps:

• Preheat oven to 325°. Place 6 eggs in silicone muffin cups. Bake 25-30 minutes; remove from oven. Rinse eggs in cold water and place in ice water until completely cooled. Drain and refrigerate. Remove shells; if desired, cut eggs before serving.

ITALIAN BAKED EGGS

Steps:

• Preheat the oven to 400°F. Place the baguette slices on a baking sheet; brush with the oil and top each with 2 pieces of the mozzarella. Bake until the cheese is bubbly and light golden brown, about 12 minutes.
• Meanwhile, heat a large ovenproof nonstick skillet over medium-high. Add the sausage and cook, stirring and breaking it apart with a wooden spoon, until almost cooked through 5 minutes. Add the onion and garlic and cook, stirring, until the onion is translucent, about 3 minutes. Stir in the tomatoes, oregano, and salt. Bring to a simmer and cook, occasionally stirring, until slightly thickened, about 3 minutes.
• Reduce oven temperature to 375°F.
• Break the eggs into the sauce, leaving space between them. Sprinkle with pepper. Transfer to oven and bake until the whites are set and the yolks are still soft, 7 to 9 minutes. Top with oregano. Serve in bowls with mozzarella toast.

HARD BOILED EGGS IN THE OVEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Put 1 egg in each of 12 muffin cups.
• Bake in preheated oven for 30 minutes.
• Plunge baked eggs in a large bowl filled with ice water until cooled completely, about 10 minutes.