Many people struggle with boiling eggs — cracked shells, overcooked yolks, or pots boiling over. That’s why I decided to test a popular kitchen hack: baking hard-boiled eggs in the oven. Surprisingly, it works, and it’s incredibly simple. But is it actually better than the stovetop method?

To bake eggs, place them in a muffin tin, bake at 325–350°F for 25–30 minutes, then transfer them to an ice bath for easy peeling. The method is hands-off, great for large batches, and avoids the mess of boiling water. However, it takes longer, results can vary depending on the oven, and eggs may develop harmless brown spots or become rubbery if overcooked.

Do they taste different? Slightly. Oven-baked eggs may have firmer whites or drier yolks if left too long. And no matter the cooking method, the biggest factor in easy peeling is the age of the eggs — older eggs peel best. Tricks like cooling them in ice water or gently shaking them in a container can also help.

So, should you bake your hard-boiled eggs? Use the oven if you want a hands-off method or need to cook a big batch. But for speed, consistency, and the most reliable texture, the stovetop still wins. Both methods can deliver perfect eggs — it just depends on what matters most to you.