How To Prepare Lots Of Hard-Cooked Eggs At Once

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BowlHere’s a tip sent in by Barb for making big batches of boiled eggs at once. Actually, they’re not heated in water at all so maybe “baked” is a more appropriate title ;).

Here’s Barb’s tip:

Here’s a way to prepare lots of hard boiled eggs without having to work with big pots of water, bake them right in the oven!

Put a baking sheet on the bottom of the oven then place all the eggs you need cooked directly on the rack, the baking sheet will catch any broken ones for easy cleanup. I’ve never had one break yet but this is just in case.

Bake them at 325°F. for half an hour (do not preheat).

Take them out then put them directly into a big bowl of very cold water (with ice added). This will stop them from cooking and make them easier to peel too.

I must try this the next time I want to make a big batch, thanks a bunch Barb!

Update: Now that you’ve prepared a bunch, how to shell them all easily? Here’s a tip sent in by Pat:

For easy shelling, crack them all over. Pull off a tiny bit of the shell AND skin. Insert a small spoon under the skin and shell and push it all around the white. This will get all the shell off easily.

Rinse and start preparing it for a treat!!

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Published: August 25, 2009

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26 Comments to “How To Prepare Lots Of Hard-Cooked Eggs At Once”
  1. harry says:

    Interesting. Eager to hear from others who have tried this method…

  2. Sherry says:

    I cooked a lot of eggs using the message Barb suggests and it really worked. I got only one broken egg but since my eggs were home grown and very fresh, could also have been previously cracked, they all went to the bottom of the bowl when I placed them in the cold water which is a sign that they are all hard cooked. Thanks – so much easier than boiling :)

  3. Sara says:

    I have a question. Do you preheat the oven prior to putting the eggs in or do you put them in a cold oven?
    Thanks

  4. Fang Liang says:

    Half an hour?!

    It takes 3 minutes boiling them. What a waste of time, and more importantly, a waste of electricity. Water is just much better and more efficient at conducting heat than air. Be nice to your environment, boil them.

    • chieko says:

      3 minutes does not a hard-cooked egg make. Takes longer!

      • Dale Kaup says:

        I used to cook 600 eggs in 15 minutes in a steamer. Obviously it was not at home. However I wonder how something like a bamboo steamer would work.

        I agree with the person who says it’s a waste of energy to cook in the oven but my beef is with using a large amount of ice to cool them down. Using cool water running over the eggs while submerged will be more effective and energy efficient.

        Dale

      • MM says:

        Agree~ 3 minutes does a SOFT boiled egg… Don’t try pickling THAT!

        • MM says:

          I meant that for Liang. Sorry. But I am not really sure why wasting water by running it over the eggs vs using ice (eggs do not lost heat rapidly in the shell) is not a big deal if baking the eggs (hence wasting energy) is? Sorry, seems a bit odd.

  5. bradk says:

    Bulk cooking eggs by boiling them is a much better way. Here is the correct way to hard boil eggs perfectly every time(and you won’t get that nasty green ring around the yolk)

    1. Put eggs in a pot and cover just above the tops with water
    2. Bring to boil
    3. Remove from heat and cover
    4. Let sit for 19 Minutes, then remove the eggs

    Works for any quantity, limited by pot size.

  6. Dustin says:

    This would be really cool if it wasnt put as your own idea and didnt come from Alton Brown’s own cookbook… sorry… just saying… plagiarism…

    This can be found in Alton Brown’s “I’m Just Here for the Food”…

    • TipNut says:

      Dustin Barb didn’t say it was something she came up with herself. Sharing methods and ideas isn’t plagiarism. I always prefer giving credit to sources here on Tipnut and in this case (for this tip) it was Barb and not Alton.

      • Peggy says:

        I don’t think Alton came up with this on his own either. I had an aunt that did this long before Alton was born.

  7. Annie says:

    I tried this — I was already using the oven for something else, so it was not a waste of energy. My only beef is that the eggs have little brown dots on them here and there. Alton Brown’s cookbook says that this method pushes a small amount of egg white out the pores of the shell and allow it to caramelize on the surface, hence the brown spots. There are only one or two per egg, no big deal.
    The texture of the white is really nice, creamy and tasty. I like this method and will use it again.

  8. Pete says:

    I have limited counter space so my convection oven is on the stove, I did something similar, I used a small aluninum meat loaf pan put in the eggs filled with water set on broil for 15 min. and it worked :) size of oven changes time

  9. Susan says:

    Wow! So glad I found this site! I have been trying to figure out how to make hard cooked eggs without a gas stove …. and without boiling! I just tried this and it was great! I put the eggs on a thin toaster oven type pan because I used a convection oven and I wasn’t sure if it would cause the eggs to break. It didn’t and the eggs are just perfect! I will try the convection oven suggestion above next time. Thanks everyone, so much!

  10. John says:

    I guess I can’t bake cakes any more, because Alton Brown used that method.

  11. Karen Cochrane says:

    Another tip I read on someone else’s site about cooking them in the oven suggested using a mini-muffin tin so you can set the eggs on that if you have one rather than putting a tray below them in the oven. This may make it a little easier to take them out of the oven, too. =o)

  12. Stacey says:

    What do I do if they didn’t cook all the way through?

  13. CAnderson says:

    I think this is a great idea and alternative cooking method for hard-cooked eggs when you need to have more than 7 or so. Cooking more than that in a pot of water does not always turn out really well using the boiling water. I’m going to try this oven method tonight! And, for the cooling off, my mother nearly always added ice to the bowl of water when cooling off the eggs – even if she left the water running. Usually it is a fill bowl with water and ice, let sit for a bit – then drain and do-over a few times until the eggs are cool enough to handle and peel. Ice does speed up that process.

  14. Josie says:

    This is great for us here in Denver! I have lived for a couple years and have the WORST time boiling eggs because of the high altitude! Baked 3 dozen eggs and only had 4 break. Thank you!

  15. Ann Satt says:

    I did this in my toaster oven while waiting for gas stove to be turned on so was not able to boil.
    I had small eggs, so checked one at 20min and one at 25, the 25 was just right.

    The ice bath makes easier to peel, i put one ice pack in clean pan or water; used water for plants later.

  16. Roland says:

    Boiling eggs for me is a hit or miss in the oven they come out the same way all the time
    Open door
    Place eggs on rack
    Set oven to 325 for 25 min
    Go lay on Couch waite for timer

  17. Jay Burnett says:

    I’ve never had a problem making boiled eggs, but rather getting the shell off, even after shaking them in pan, immersing in ice water, peeling from top. etc. Then I read two tips that work – number one, use week old eggs, and number two put a tablespoon of baking soda in water with the eggs.
    And yes, John, sharing tips from wherever and whenever is just fine with me.


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