Arrange whole eggs shells in a mini muffin tin, one egg per muffin cup. Preheat the oven to 320 degrees Fahrenheit, and bake eggs for 30 minutes. Using tongs, place the baked eggs in an ice water bath to cool. Chef Alton Brown claims this method results in creamy eggs.
Sarah Trover, a writer for Kitchn.com, suggests baking eggs directly on the oven rack at 325 degrees for 30 minutes. She also uses tongs to place the eggs in an ice water bath for quick cooling. This method may leave brown spots on the shell and whites of the egg, so it may not be suitable if the eggs are going to be dyed.
Baking is highly recommended for anyone in need of more than a dozen eggs at once. Eggs baked this way should be peeled as soon as they can be handled. Reviewers claimed baked eggs more difficult to peel than boiled or steamed eggs. Others complained that the eggs exploded in the oven, but placing a large pan on a lower rack can help prevent a mess. Still, many preferred baking eggs for the ability to place the eggs in the oven and walk away over the boiling method, which requires constant supervision.