The Secret to Perfect Hard-Boiled Eggs

Eggs, nature's perfect food. A quiescent chicken all packed up and ready to go... into your belly. Forget all the cholesterol hysteria, eggs are great for you. Chock full of fat soluble vitamins (especially if its a pastured chicken egg) and protein that tastes good too.

The only problem is, you don't always want to break out a frying pan to scramble or fry a few eggs up. Sometimes you want to grab and go. That's where hard boiled eggs come in. Portable, easy to eat, paleo, what's not to love? Well, sometimes making them is a pain in the ass.

You have to boil up a huge pot of water, let them float around a bit, and hope that you cooked them just right. Then when it's all said and done, and assuming you didn't scald yourself at some point, you get to peel them. Laboriously picking away at pieces of shell and that funky membrane that seems hell bent on holding tight.

That's where "the secret" comes in.

For perfect hard boiled eggs, eggs that peel easily and are cooked consistently with no guess work you only have to do one thing.

That's right, ditch the pot and bake those bad boys in the oven.

I don't blame you if you're wondering, "Wait, wouldn't that be 'hard baked eggs'?" because you're right. "Hard baking" them is where it's at, but that would be confusing and would make for crappy SEO on this post.

Anyway, without further ado, here are the details:


Eggs (preferably pasture raised)

Muffin tin (preferably with enough spots to hold your desired number of eggs, be that 6, 12, or 18)


Preheat your oven to 325 degrees. Place an egg in each of the little muffin slots (not sure what their technical name is). Bake 30 minutes.

After the 30 minutes are up, drop the eggs (using tongs since those suckers are hot) into an ice bath for 60 seconds. Peel immediately.

Store the peeled eggs in a sealed, paper towel lined container in your refrigerator.

Enjoy chopped up on salads, as a quick snack, or for breakfast on the run.

Peace out.

-T Fed

P.S. I decided to bake some bacon in the oven while I was cooking the eggs because its bacon and I wanted some bacon.

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About Unknown

Tony is the host of the Paleo Magazine Radio podcast, author of "Paleo Grilling: A Modern Caveman's Guide to Cooking with Fire", and Cofounder of Powerful PT, an innovative information resource for Fitness Professionals. He has appeared on numerous local and national television and radio broadcasts and regularly hosts healthy cooking workshops and informational lectures. He is also a full-time Personal Trainer and Wellness Consultant who lives in Jacksonville Florida with his wife Jamie.
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  1. That is so cool; I'll have to try it. I cook mine in the pressure cooker for 6 minutes and plunge them into cold water. The shells fly off of them because ofthe pressure.