Just make sure you don't nuke them. They'll explode.

Yeah, I actually found that this temp and time was a bit too much, one egg exploded and another cracked. The rest of the eggs had some blue around the yolk. Maybe go shorter by 5 minutes?

they WIll explode

Oh, and when peeled the whites had brown spots from where they had touched the oven rack. I put them in straight out of the fridge.

This sounds like a great way for me to drop several dozen eggs.

Why do they have to go directly on the rack? I will surely drop something that way. Can't I put them in a large baking dish?

While I love AB, sometimes things get a little ridiculous. It takes so much less time to make boiled eggs on the stove top that I don't see the point.

I second that the eggs will have a little brown spot from where they touch the rack, but what I liked about this method was that it really took the guesswork out of getting a nicely cooked egg. I think the key is starting with a cold oven and just having a baking sheet in the bottom as a precaution.

I agree that this seems kinda pointless, plus, with summer coming, why even bake eggs and make your kitchen hot? Besides, isn't it a larger energy footprint?

Other than that, I baked an egg when I was a pre-teen and thought I was doing something special. Been there, done that.

I have 6 laying hens and am constantly at a loss as to what to do with all the eggs. This sounds like a great way to cook a lot all at once then have them on hand for recipes throughout the week. Whites won't freeze, but yolks will. So I can keep those around for toppings, and use the whites in some salads. Thanks for sharing this!

Yeah, yikes. Put them directly on the rack with a pan on the one under it.

So... this didn't work for me as described. They came out with a bunch of condensation (?) spots on the shells (brown spots inside too). The whites were rubbery and many of the yolks had the green outside and sulfur smell of a bad boiled egg. They were fine in/on stuff but not good on their own.

Seems like a good way to cook a gazillion eggs for a big salad, easter, etc, but I'd rather boil in smaller quantities.

So... this didn't work for me as described. They came out with a bunch of condensation (?) spots on the shells (brown spots inside too). The whites were rubbery and many of the yolks had the green outside and sulfur smell of a bad boiled egg. They were fine in/on stuff but not good on their own.

Seems like a good way to cook a gazillion eggs for a big salad, easter, etc, but I'd rather boil in smaller quantities.

Oops, sorry for the double post.

Based on your description I'd say your oven was too hot or you cooked them too long. The green stuff happens when I overboil eggs.

@MSTARK08- if you have that many eggs, share the wealth! I buy eggs weekly from a lady at work at $2 a dozen. She has several hens, and she constantly has an overflow of eggs. Sell them! I never, and I mean never buy them from the store. Growing up having hens, I don't like the store bought eggs- say what you will, but they are just not the same!

Please remind people how much harder it is to peel baked eggs.

can't you just get an egg timer? this is so wasteful

So, having done a double experiment of boiling a dozen at the same time I baked a dozen, here are my tips:

Boiling vs baking: yes, you're using electricity or gas BUT the amount of water to boil/cool eggs is also incredibly wasteful (I probably went through three gallons between boiling and the ice bath), so I think it evens out. Baking was nice because I could actually go get something done while they were cooking, instead of fretting about leaving them in the boil too long and overcooking them. I love set-the-timer-and-forget-it recipes.

That being said, it pays to know the quirks of your oven and possibly sacrifice a few eggs to ensure that everything is done before pulling them out (which you should do with boiled eggs anyway). I ended up with a dozen eggs that run the gambit between medium-cooked and medium-hard cooked because my oven runs cool (which I had forgotten about) and is hotter towards the back than the front (which I'd also forgotten about).

The medium cooked are a pain to peel, but the medium-hard cooked peel pretty much the same as the hard cooked eggs I boiled with vinegar, especially after being in the fridge for a few days. I should probably point out that I love medium-cooked eggs, so for people going "Ewwwww, those aren't done" - yes, yes they are. :P

I would recommend this to anyone cooking more than, say, six eggs at a time, which I do every week. They're just as delicious as in the water AND I'm not lugging pots of boiling water all over the kitchen!

I did this for our Easter egg coloring. It seemed to work exactly as described for me...I just put a cooling rack on my oven rack and then didn't have to worry as much putting them down and picking them up. Also it was no harder to peel them than a boiled egg. I would never put more than a dozen eggs in a pot of water and was able to easily do 2 dozen at once which seems more time and energy efficient to me.

I make mine in a muffin pan rather than putting them directly on the rack. You don't have to worry about dropping, breaking, cracking, excess browning, taking them in and out of the oven, or eggs rolling around this way. Also, I only cook them 25 minutes and mine were perfect... no grey on the yolk at all. The eggs don't explode. Not a single one was even cracked (can't say that when boiling). I peeled mine directly after cooling in a water bath and it peeled very easily for me. Hope this helps. :)

http://www.alaskafromscratch.com/2012/04/06/quick-tip-baked-hard-cooked-eggs/

I Love this method! It's foolproof - AS LONG as you follow a few tried and tested rules.
1. As with all things, if you use quality products, you get better results. Brown, farm-raised eggs have thicker shells and will yield waaaaay better results than cheap white factory eggs. Frankly I've never had much success with white eggs.
2. Never use eggs straight from the fridge, make sure they are room temperature or run them under a warm tap for a few minutes before baking
3. Personally I find they only need 25 minutes, but I have a convection oven
4. Let them chill in the ice bath for at least 10 minutes before trying to peel
5. The air pocket is your friend. Eggs develop an air pocket at the fatter end as they get older. Eggs that are a week old are easier to peel (you can use the glass-of-water test to figure out how old it is. Place the UNCOOKED egg in a glass of water. If it rests horizontally in the water it's very fresh, if it lies semi-horizontally, it's about a week old, if it floats vertically and rises to the top it's bad).
6. To peel your cooked and cooled egg, tap the egg gently all over on a hard surface to crack the shell and then gently remove some shell at the fat end. Separating the shell and membrane from the egg at this location is usually easy because the air pocket creates a gap. So long as you have peeled away the membrane along with the shell then peeling should be a breeze.
Hope this is useful!

We use our steamer to cook multiple eggs. Very little water, not much electricity because it doesn't take long, and perfect boiled eggs (soft, medium or hard depending on how long you steam) every time. I'll roast corn in the oven, but eggs? Never.

So agree!!! Take eggs out of refrigerator, put in pot of cold water, cover pot, turn burner on high, when water boils, turn off burner. Let sit for 15 minutes or until you get around to it, pour off hot water, cover will cold water.