Baking eggs is a great way to prepare a large amount of eggs at one time. With the right technique, you can make hard "boiled" eggs, shirred eggs, and scrambled eggs in the oven. The process may take a little longer than on the stove, but it is also easier because you don't have to stand guard over the eggs as they cook.
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EditIngredients

EditHard "Boiled" Eggs

  • 1 to 12 eggs

Servings: varies
EditShirred Eggs

  • 1 to 12 eggs
  • 1 to 2 teaspoons of heavy cream (per egg)
  • 1 tablespoon (7.5 g) of grated Parmesan cheese (per egg)
  • Salt, to taste
  • Pepper, to taste

Servings: varies
EditScrambled Eggs

  • 10 large eggs
  • of milk
  • 1 cup (100 g) of grated Parmesan cheese
  • 1 cup (150 g) of diced, cooked ham
  • 1/4 cup (5 g) of finely-chopped, fresh, flat-leaf parsley
  • 1 teaspoon of salt
  • 1/4 teaspoon of freshly-ground black pepper

Servings: 5 to 6
EditSteps

EditMaking Hard "Boiled" Eggs

  1. Preheat your oven to . If your oven tends to run cool, then it might be better to preheat it to instead.[1]
  2. Place your desired number of eggs into a muffin pan. You do not need to grease the muffin pan or insert liners. Simply place 1 egg into each hole. Do not crack the eggs open; you're only hard boiling them.[2]
    • How many eggs you hard boil is up to you. The number of eggs won't affect the baking time.

  3. Bake the eggs for up to 30 minutes. Be aware that the eggs may develop some red specks as they bake, which is normal. This won't affect the integrity of the eggs themselves.[3]
  4. Place the eggs into an ice bath for 10 minutes to cool down. Fill a bowl, pot, or sink with ice, then add some cold water. Next, place the eggs into the ice bath, then leave them there until they cool off—about 10 minutes.[4]
    • You need to plunge the eggs into an ice bath in order to halt the cooking process. If you don't do this, the eggs will continue to cook.

  5. Peel and serve the eggs. Oven-baked eggs peel very easily, so you should be able to get the job done quickly.[5] If you made a whole batch of eggs to eat throughout the week, consider leaving them in their shells ad storing them in the fridge instead.
    • Keep unpeeled eggs away from the raw eggs. The last thing you'd want to do is peel a raw egg by mistake!

EditMaking Shirred Eggs

  1. Preheat your oven to . It doesn't matter whether or not your oven runs hot or cool. Because you're baking these eggs out side of their shells, it'll be easier to determine whether or not they're done baking.[6]

    • These eggs are essentially what you'd get if you cracked an egg open on a frying pan.[7]

  2. Grease a muffin tin with a light coat of cooking spray. How many wells on the muffin tin you grease depends on how many eggs you want to make. If you want to make 12 eggs, then grease 12 wells. If you want to make 3 eggs, then grease only 3 wells.[8]
    • You can use ramekins too. Place these on a baking sheet to make them easier to take in and out of the oven.[9]
    • A ****er-flavored cooking spray would work especially well here because it will give the eggs a pan-fried flavor.

  3. Crack 1 egg into each muffin tin or ramekin. Again, how many eggs you crack open depends on how many you want to make. Most muffin tins can hold 6 to 12 eggs, depending on the number of wells that they have.[10]
    • Do not break, stir, or scramble the yolks.[11]

  4. Pour 1 to 2 teaspoons of heavy cream over each egg. If you don't have heavy cream, or don't want to use it, try melted ****er instead.[12]
    • This is very important because it will help keep the egg whites from drying out in the oven.[13]

  5. Season the eggs with salt, pepper, and grated cheese, if desired. A dash of salt and pepper is all you really need. For extra flavor, add 1 tablespoon (7.5 g) of grated Parmesan cheese over each egg.[14]
  6. Bake the eggs for 7 to 12 minutes. The longer you bake the eggs, the more firm they will become. Soft-center eggs are great if you want to eat them for breakfast on a plate. If you wish to use the eggs in a breakfast sandwich, however, a firm-center egg would work better because it won't be as runny. Listed below are the recommended baking times:[15]
    • Soft: 7 to 8 minutes
    • Medium: 9 to 10 minutes
    • Firm: 11 to 12 minutes

  7. Serve the eggs as soon as you take them out of the oven. The eggs will continue to cook from the inside, so they will become more firm as time goes by. If you made soft-center eggs, then enjoy them as soon as you can.[16]
    • Add more flavor to the eggs by seasoning them with dried herbs or extra shredded cheese.[17]

EditMaking Scrambled Eggs

  1. Preheat your oven to . This is only if you're going to use a baking pan.[18] If you'll be using a muffin tin, then do instead.[19]
  2. Grease a baking pan. You can use olive oil, ****er, or a nonstick cooking spray for this. Set the pan aside when you are done.[20]
    • You can also use a muffin tin. You have enough egg mixture to fill 5 standard-sized wells. Grease each well, but skip the paper liner.[21]

  3. Beat the eggs, milk, salt, and pepper together. Crack 10 eggs into a large mixing bowl, then pour in of milk. Add 1 teaspoon of salt and up to 1/4 teaspoon of freshly-ground black pepper. Whisk everything together until the yolks break.[22]
    • The more you beat the eggs, the fluffier and lighter they will become once baked.[23]

  4. Add some cheese, cooked ham, and parsley, if desired. For a traditional dish, use 1 cup (100 g) of grated Parmesan cheese, 1 cup (150 g) of diced, cooked ham, and 1/4 cup (5 g) finely-chopped, fresh, flat-leaf parsley. Give the mixture another stir to mix everything together.[24]
    • You can also try other fillings too, such as diced onion, bell peppers, mushrooms, etc.
    • With the exception of herbs, be sure to fry or sauté everything before adding it into the eggs.

  5. Pour the mixture into your greased pan. If you are filling a muffin tin, consider using a soup ladle to transfer the egg mixture into the wells. This will ensure that each well gets the same amount.
  6. Bake the scrambled eggs for 45 minutes. They are ready when the top is golden. Another way to test them is to poke the middle with a knife; if it comes out clean, the eggs are ready.[25]

    • If you're baking the eggs in a muffin tin, then check the eggs after about 12 to 15 minutes; they should be just set.[26]

  7. Allow the eggs to cool for 5 minutes before serving them. Once they have cooled, but them to 6 portions, then serve them with a spatula.[27]
    • If you made the eggs in a muffin tin, then slide them out of the tin with a fork or spoon, and serve them individually.



EditTips

  • You can season shirred and scrambled eggs just like you would when frying them on the stove.
  • Hard-boiled eggs will last up to 1 week in the fridge.
  • Shirred and scrambled eggs will last up to 3 to 4 days in the fridge.
  • Hard-center shirred eggs and scrambled eggs made in muffin tins are great for breakfast sandwiches.
  • Eggs will continue to cook even after you take them out of the oven, so it might actually be better to undercook them slightly.

EditThings You'll Need

EditHard Boiled Eggs

  • Muffin tin
  • Oven
  • Bowl or sink
  • Ice (for ice bath)

EditShirred Eggs

  • Muffin tin or ramekins
  • Oven

EditScrambled Eggs

  • baking sheet
  • Mixing bowl
  • Whisk
  • Spatula
  • Oven

EditSources and Citations

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