Oven Hard-Boil in a Muffin Tin

## Why It Works Dry heat in an oven cooks eggs just as thoroughly as boiling water — the proteins denature at the same temperatures regardless of the heat source. The muffin tin holds each egg in its own cavity, preventing rolling and cracking. At 325°F, the gentle, even oven heat produces consistent results across all twelve eggs simultaneously, which is impossible on a stovetop without multiple pots or careful staggering. ## How to Do It 1. Preheat oven to 325°F. 2. Place eggs directly in the muffin tin wells — one per well. 3. Bake for exactly 30 minutes. 4. While eggs are baking, prepare an ice bath: bowl of cold water with plenty of ice. 5. At 30 minutes, remove muffin tin from oven using tongs or oven mitts, transfer eggs immediately to the ice bath. 6. Leave for 10 minutes, then peel. ## Pro Tips - Some people report a slight brown spot or discoloration where the egg rests against the tin. This is the Maillard reaction from direct metal contact — cosmetic only, no flavor impact. If it bothers you, place a small square of parchment in each well. - Oven temperature accuracy matters here. If your oven runs hot, check at 25 minutes. If it runs cold, add 5 minutes. - The ice bath is non-negotiable for oven eggs — without it, carryover heat from the shell will overcook them. ## When to Use This Batch cooking for meal prep, picnics, or events. You can cook all 12 eggs in a dozen-cup tin simultaneously and give your stovetop to other tasks. Also useful when you don't have a large enough pot for a dozen eggs.