Preparing Lots Of Hard-Cooked Eggs At Once

Here’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 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!

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

For easy peeling, 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 it all off easily.

Rinse and start preparing it for a treat!!

Another trick I’ve learned for easy peeling is to gently crack the eggs all over by tapping them against the counter. Put them in a bowl and cover with cool water for several minutes. The water will find its way in between the shell and membrane so that once you peel off a piece of shell with membrane attached (it’s important to find a piece with the membrane on it), the whole thing should slip off easily.

Have several leftovers to work with? Why not make a family favorite: Deviled Eggs! Here’s how…


Dry mustard
Chopped green onions or olives
Worcestershire sauce
Tabasco sauce
Salt & Pepper


  • Prepare hard boiled eggs in method desired, cool, remove shells, then slice in half (lengthwise). Remove yolks and set aside in bowl. Arrange hard whites on dish, hollow side up.
  • Mash the yolks in bowl, add mayonnaise a tablespoon at a time until mixture is nice and creamy, hold together and is of the consistency you prefer. Make sure there are no lumps. Add dry mustard to taste, tiny diced green onions to taste, a splash of Worcestershire and/or Tabasco sauce, dash of salt and pepper.
  • Fill whites with deviled mixture. Sprinkle with paprika. Cover with plastic wrap, chill then serve.

More Filling Ideas: Horseradish, real bacon bits, relish, seasoning salt, dill, jalapeno relish, finely chopped dill pickles, finely diced radish, diced pickled onion

Fill easily with this tip: Prepare the deviled mixture according to your favorite recipe. Place mixture in a ziploc bag, snip off a small corner and squeeze filling into hollowed whites. No mess and they fill the holes nicely!

For a decorative effect: Use a pastry bag with a nozzle to get the fancy filled effect as shown in the picture. Experiment with nozzles to find the one you like best.

Get crazy: Put yolks and rest of recipe ingredients in a plastic bag and seal. Mix ingredients well then continue on as above. Cleanup Bonus: Throw empty bag away ;).

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    • harry

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

    • Sherry

    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 🙂

    • Sara

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

      • Barb

      No you don’t need to preheat the oven at all first.

      • TipNut

      No, do not preheat the oven Sara. I missed that when I was formatting the tip for the post–sorry (corrected now).

    • Fang Liang

    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

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

        • Dale Kaup

        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.


        • MM

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

          • MM

          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.

      • Yuichi

      Even though the lengths are different between the two methods (boiling vs baking), the boiling require a lot of heating of the water, it’s not clear which method consumes more heating at the end. Much of the energy escapes to the environment in the form of steam released from the pan, heat radiated by the pan, or oven, etc. or heated water released into a drain as waste.

    • bradk

    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.

      • steph

      thank you! this is how my mom (and me) does it and they turn out perfectly!

    • Dustin

    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

      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

        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.

    • Annie

    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.

    • Pete

    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

    • Susan

    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!

    • John

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

    • Karen Cochrane

    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)

    • Stacey

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

    • CAnderson

    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.

    • Josie

    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!

    • Ann Satt

    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.

    • Roland

    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

    • Jay Burnett

    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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