October 2, 2022Review Recipe
Table of Contents
This recipe for the perfect hard-boiled eggs is going to completely revolutionize how you make this protein powerhouse. All you need is a muffin tin and some water to cook your eggs and they come out perfect every single time!
Perfect Hard-Boiled Eggs Ingredients
- 12 eggs
- 1 to 2 cups of water
- A medium or large bowl filled with ice water
SUBSTITUTIONS AND ADDITIONS
OLIVE OIL: Add a drizzle of warm olive oil, ground black pepper, and a pinch of flavored sea salt before you eat your eggs. These will bring out the flavor and turn basic boiled eggs into a beautiful breakfast.
How To Make This Perfect Hard-Boiled Eggs Recipe
STEP ONE: Preheat the oven to 350°F. Place one egg into each cavity of a 12-cup muffin tin.
STEP TWO: Pour water into each cavity to fill about ⅓ of the way.
OUR RECIPE DEVELOPER SAYS
Make sure there is enough cold water in each cavity, as this helps the eggs not have scorch marks on them!
STEP THREE: Place the muffin tin in the oven and bake eggs for 30 minutes.
STEP FOUR: Remove eggs from the hot water and place eggs immediately into a large bowl of ice water for 2 to 3 minutes.
The hard-boiled eggs peel easiest when peeled under cold water after just a few minutes in the ice water bath. Right in the ice bath works great.
STEP FIVE: Remove from the ice water with a slotted spoon. Peel eggs and serve!
How To Serve
MORE SIDE DISH RECIPES
IN THE FRIDGE: The good news is that in the fridge, you can store these eggs in an airtight container for up to a week ahead of time.
IN THE FREEZER: The bad news is that you can’t freeze hard-boiled eggs. The egg whites will become rubbery, watery, and tough.
Congratulate yourself for making the perfect eggs! This foolproof method cooks eggs in a muffin tin and is one you can’t mess up. Add your eggs to salads or sandwiches, or just eat them with a little salt and pepper.
FREQUENTLY ASKED QUESTIONS
We made these perfect eggs with large eggs, so if you are using a different size, you may need to adjust the exact timing by a couple of minutes. Extra large eggs need longer while smaller eggs will need less time.
This method has been tested using both fresh and older eggs and the results are the same.
Once they are cooled in the ice water bath, use a spoon to crack the eggshell all over and then start to remove the shell, the entire thing should slip off quite easily.
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Perfect Hard-Boiled Eggs
- 12 eggs
- 1 to 2 cups water
- bowl filled with ice water
- Preheat oven to 350°F.
- Place one egg into each cavity of a 12-cup muffin tin.
- Pour water into each cavity to fill about ⅓ of the way.
- Place the muffin tin in the oven and bake eggs for 30 minutes.
- Remove eggs and place immediately into ice water for 2 to 3 minutes.
- Peel and serve.
- Make sure there is enough cold water in each cavity, as this helps the eggs not have scorch marks on them!
- The hard-boiled eggs peel easiest when peeled under cold water after just a few minutes in the ice water bath. Right in the ice bath works great.