Little-known way to make hard-boiled eggs turn out ‘amazing every time’

People are only just learning of a little-known way to make hard-boiled eggs.

Eggs can be enjoyed in various ways like scrambled, boiled or fried. Many people opt to make hard-boiled eggsin a pot of water on the stove.

However, this method can have its challenges, including difficulties with peeling the egg shells. A household tips and tricks page on Facebook, Housekeeping 101, has explained how you can make hard-boiled eggs in the oven.

The page’s Facebook post caption reads: “My mum always made hard-boiled eggs in the oven, and they always turned out amazing. They were easy to peel. I’ve tried it too – where have I been all this time?

“We love this method; the eggs turn out delicious! Here’s how you can do it too.” For the hard-boiled eggs in the oven recipe, Housekeeping 101 says you will need eggs (as many as you win), a muffin/cupcake tin (or a baking dish) and a bowl of ice water.

Start by preheating your oven to 325°F–350°F (about 160C to 180C) and then place the eggs in the tin to keep them from rolling around. If you don’t have a tin, you can put them on the oven rack but you should be cautious as they will wobble.

Bake for 25 to 30 minutes and while the eggs are baking, fill a large bowl with ice water. Once the eggs are ready to come out of the oven, transfer them immediately to the ice bath and let them sit for at least five to ten minutes to stop the cooking process and this is said to help with peeling the egg shells.

Lastly, peel and enjoy or store them for later. The household tips page advises: “Hard-boiled eggs can last up to seven days in the refrigerator, but peeled ones are best eaten within three to four days.”

Jill Mills wrote a hard boiled eggs oven recipe for her website, kitchen fun with my three sons, and gave some benefits of this method over the traditional way of making hard boiled eggs in a pot on the stove. She said: “My guess is that you’ll be like me and never actually boil hard boiled eggs again after you try it this way. The very best part about it, is that you can simply place them in the oven and not have to worry about it.”

The mum added: “Another thing I love about this method is that the eggs don’t burst open like they often do in hot boiling water. There is virtually no prep time with this, just grab your eggs and a muffin pan. You could, in theory, use any baking dish but the muffin pan works perfectly to keep the eggs separate and not roll around.”

This is the first time several people who saw Housekeeping 101’s Facebook post had heard of this technique as they left comments, including “I’ve never done this before”, “never heard of this” and “never ever heard of it.” Another user joked: “Doesn’t that make them hard baked eggs?” Someone else said: “Thank you for sharing! I’ll have to try this method out!”