how to boil eggs in the oven
Friday, March 29, 2013 at 10:28AM 
So, I guess you don't really "boil" eggs in the oven, but you can bake them. And if you haven't tried it, you should.
I saw this method on Pinterest months ago.
But it wasn't until a friend actually verified for me that it worked (without exploding a pan full of eggs in the oven in the process), that I was willing to try.
I'm so glad I did! My egg eating world has been turned on its head now that I know you can actually make hard-boiled eggs in the oven. It's not that there's anything all that difficult about hard boiled eggs, but this method is the ultimate in easy.
You can find a number of different references for time and temperature. But I simply place them in a muffin tin and bake at 325 degrees (be sure to preheat your oven) for 25 minutes. Some sources say to dunk in cold water. I've discovered that running cold water directly over them in the muffin tin, letting stand for about 5 minutes (until their cool enough to touch) and then placing in the refrigerator works just fine. Once they're cool, they're ready to peel. (Note: Once peeled, you may notice a small brown spot on the egg where it sat against the muffin pan. This is totally normal and doesn't affect the quality of the egg at all.)
Seriously. Could that be any easier?
Never has there been a better time to give this method a try, right? (Easter has seriously cornered the market on eggs.) Need a Deviled Egg recipe? Cooking Light has an entire collection to choose from. Got eggs down pat, but looking for some more Easter inspiration? Check out this collection from Healthy Aperture.
Happy Easter!
