Step 1

First, preheat oven to 325ºF.

Step 2

Place 12 large eggs (straight out of the fridge) into a muffin tin. Feel free to make however many eggs you want. You can even use 2 muffin tins at once to make 12 eggs.

Step 3

Bake at 325ºF for 25-32 minutes: 25 minutes: Medium with a jelly consistency and hard to peel, 27 minutes: Moist, fully cooked, a little hard to peel, 30 minutes: Fully cooked and easier to peel, or 32 minutes: Fully cooked, chalky consistency, and easiest to peel.

Step 4

While your eggs are baking, create your ice water bath. Fill a large bowl with water and then add ice.

Step 5

Once your eggs are done cooking, remove the muffin tin from the oven and immediately transfer eggs into the ice water bath for 10 minutes. This will make the eggs easier to peel and prevent the yolk from changing color.

Step 6

After 10 minutes, remove eggs from ice bath and either store in the fridge for up to 1 week, or peel and ea immediately.

Step 7

Store in an airtight container in the fridge for up to 3-5 days.