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    You are in: Home / Recipes / Hard Cooked Eggs in the Oven (Baked Eggs) Recipe
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    Hard Cooked Eggs in the Oven (Baked Eggs)

    Hard Cooked Eggs in the Oven (Baked Eggs). Photo by mammafishy

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    Total Time:

    Prep Time:

    Cook Time:

    32 mins

    2 mins

    30 mins

    basia1's Note:

    From Alton Brown's "I'm Just Here for the FOOD". Haven't tried this yet, but Alton says this provides a creamer egg than steaming or boiling. He says it is a bit harder to peel though. Posted in response to a recipe request. (NOTE: Servings depends on how many eggs you decide to cook!)

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    Units: US | Metric


    1. 1
      Position the oven racks in the center of the oven.
    2. 2
      Place the eggs on the racks.
    3. 3
      Place a baking sheet pan in the bottom of the oven (just in case an egg breaks).
    4. 4
      Set the oven to 325F, and bake for 30 minutes.
    5. 5
      When the eggs are done, fill a large bowl with ice water and move the eggs into the bowl.
    6. 6
      Peel the eggs as soon as they're cool enough to handle, then return them to the ice water to thoroughly chill.

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    Ratings & Reviews:

    • on October 16, 2003

      Julia Child has a method to make eggs easier to peel: after the ice water plunge, put in boiling water for another 10 seconds or so and then cool again. The idea being that you submit the egg and peel to more thermodynamic shock which results in shrinking and expanding the shell. YMMV

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    • on May 12, 2009


      I make my eggs this way all the time! Definitely easier to peel in the water, or while still dripping wet. The egg white comes out fluffier, less rubbery than traditional hard boiled eggs. I make these almost daily for my DH's breakfast the next day.

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    • on April 07, 2012


      I found this a very convenient way to hard cook eggs for my 5 year old to color for Easter. Luckily, she dropped one while coloring and it cracked, so we were able to peel and eat it earlier than tomorrow. I didn't try to peel the egg right after cooking though. The ice water bath cooled them, my daughter colored them and then we refrigerated them for several hours. We easily peeled the tester egg after refrigeration, and I was particularly impressed with the lightness of the egg white. It's not as rubbery as the boiling technique and the yolks were nicely centered. Next time I'll reduce the timing a little bit, to avoid overcooking. Although it wasn't as bad as when they're boiled, I still found the outer rim of the yolk slightly grayed. Also, I noticed tiny burnt spots on the shells that line up exactly where the eggs sat between the grates on the oven rack. These are really no big deal at all, just observations. I definitely prefer this method to boiling, and inevitably overcooking my eggs. Thanks for posting this recipe, basia1, I'll be using it again and again!

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    Nutritional Facts for Hard Cooked Eggs in the Oven (Baked Eggs)

    Serving Size: 1 (89 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 125.8
    Calories from Fat 75
    Total Fat 8.3 g
    Saturated Fat 2.7 g
    Cholesterol 327.3 mg
    Sodium 124.9 mg
    Total Carbohydrate 0.6 g
    Dietary Fiber 0.0 g
    Sugars 0.3 g
    Protein 11.0 g

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