- 1 to 12 eggs
- Muffin pan
- Optional: cupcake wrappers or parchment paper
- Preheat oven to 350 F.
- Place an egg into a muffin pan slot (only one per slot) on top of cupcake wrapper or parchment paper (if you choose to; it just keeps the pan clean).
- Bake for 30 minutes.
- Immediately place eggs into a bowl filled with ice water for at least 10 minutes (to stop the cooking process).
This is a much simpler method (in my opinion) than hard-boiling in water. However, the eggs themselves are not as “pretty”. There will most likely be a brown spot on the eggs in any place where the shell touches pan, and there will be much more pronounced indentations in the eggs (since they aren’t moving during the cooking process). That said, there is no difference in taste that I’ve been able to tell.