No-Peel Hard Boiled Eggs (oven)
You can chop the eggs for egg salads. Or cut the eggs into squares and keep the yolks in the middle for a sandwich.
Cooking times will vary depending on the size of your pan and your oven. So check the eggs and add more time if needed to your preferred texture. If you like a softer runny yolk, then cook the eggs for slightly less time.
Servings: 4 Servings
Calories: 68kcal
Ingredients
- 4-6 eggs
- Water
- Oil spray
- Optional (salt and pepper)
Equipment
- 4.5"x8.5" loaf pan (approximate size - you can use slightly smaller or larger pan)
- Oil Sprayer (optional)
Instructions
- Pre-heat oven to 350°F/175°C.
- Spray inside bottom and sides of loaf pan with oil spray.
- Crack eggs into the loaf pan.
- Make water bath: Place loaf pan in the larger oven proof baking dish or casserole dish. Fill the larger baking dish with water until it’s the same level as the eggs.
- Place pan in oven and bake at 350°F/175°C for about 20 minutes.
- Check the eggs and if they need to be more firm, bake for additional 5-10 minutes until the egg whites are set and yolks are firm.
- Remove the eggs from the baking loaf pan and chop into small pieces for egg salad. Or cut the eggs into squares with yolks in the middle for an egg sandwich.
Nutrition
Calories: 68kcal | Carbohydrates: 0.4g | Protein: 6g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 164mg | Sodium: 63mg | Potassium: 61mg | Sugar: 0.2g | Vitamin A: 238IU | Calcium: 25mg | Iron: 1mg