Making some hard-cooked eggs this Easter weekend for coloring, egg hunts, or deviled eggs? Here’s a handy step by step on how to bake hard-cooked eggs in a muffin pan. The results? Simpler, easier-to-peel (hooray! this is my least favorite part!) and softer texture (the whites aren’t rubbery). You can make as many dozen at a time as you have muffin pans. Amazing.
Preheat oven to 325. Place a dozen eggs into a standard 12-count muffin pan. Bake for 25-30 minutes. Let stand 5 minutes.
Place cooked eggs into a cold water bath. The eggshells may have some brown spots on them after baking, but these will wash off easily in the water.
Let those babies take a nice cold bath until cooled through. Now they’re ready for coloring or peeling.
Crack and peel your pretty eggs. Look, no gouges or shell marks from peeling. Just easy, perfect little eggs. You may find some small brown spots on the whites from baking.
There you have it. Lovely little hard-cooked eggs. No grey rings around the yolk from over-cooking, either. They’re ready for your favorite deviled egg or egg salad recipe! Like the fun texture on the egg? Use a serrated knife when slicing.
Happy Easter!
Kitchen Tip: Hard-Cooked Eggs in a Muffin Pan
Inspired by Alton Brown
Yields: 12 hard-cooked eggs
- 1 dozen eggs
- 1 12-count standard muffin pan
Preheat oven to 325. Place 1 dozen eggs in muffin pan. Bake 25-30 minutes (mine took 25, this will depend on your oven). Place eggs in a cold water bath until cool. Peel.
