The Secret to Perfect Hard-Boiled Eggs

Val Curtis

I saw this idea floating around on Facebook, and I tried to find a source. No such luck.

Honestly, I didn’t think baking eggs would work, but I gave it a go and PRESTO — it works!

I did find that some of the eggs turned a little brown on the inside, but they still tasted fine. Here’s a trick that mostly solved the problem: I added a bit of water in each muffin cup and the coloring was reduced.

To eat, just roll the eggs gently in a towel to crack the shell, peel them, and you’re good to go. For a simple lunch, add mayo, salt, pepper, and a touch of curry — it’s perfection on toast!

This preparation is so much easier than boiling eggs on the stove. With Easter right around the corner, this simple kitchen trick is a great one to have up your sleeve.

Perfect Hard-Boiled Eggs


1. Place eggs in mini muffin pan, adding 1/2 teaspoon water to each muffin cup.

2. Bake in an oven preheated 350ºF for 30 minutes.

3. Carefully remove from muffin pan from the oven and place in an ice bath for 5 minutes.



 Perfect Hard Boiled Eggs

This post was written by Val Curtis exclusively for BonBon Break Media LLC.

Val is the Editor-in-chief of BonBon Break. A former middle school science/math/tech teacher, she put her career on hold to be at home with her son and daughter on an island in the Pacific Northwest. When Val breaks away from her keyboard, she enjoys gardening, cooking, hiking, camping, photography, tidepooling, sailing and potlucks. She gets a kick out of combing the web for recipes and making them gluten free so she can share meals with her husband, family and friends. She is a tech-gadget geek who is poked fun at, but it doesn’t bother her a bit. Combining her love of photography, tech and graphics to create new, fun content for BonBon Break quenches her “thirst” for integrated technology.