Perfect hard-cooked eggs Perfect hard-cooked eggs aren’t difficult to make. In fact, you don’t even need to bother with boiling water. We’ve discovered a no-fail method using your oven that makes hard-cooking eggs a breeze. An added bonus is that eggs cooked this way are easier to peel! All you need is a muffin tin, a big bowl filled with cold water and an oven, and you’re good to go. We experimented a bit with this method because we found that the muffin tin would consistently leave unsightly burn marks on the eggs. The trick to prevent this from happening is to add a bit of water in each well of the muffin tin. Give this method a try if you’re making eggs for a crowd, if you like devilled eggs or if you’re making a recipe that uses a lot of eggs, like egg salad. It’s also a great way to make hard-cooked eggs ahead of time for a quick morning breakfast or snack throughout the week. For easy peeling, crack the shells all over and peel them off while submerged in a large bowl of cold water so that the shells fall to the bottom. Here’s how to do it: Almost ready for the oven Place an egg into each well of a muffin tin. Fill each well with 1 tbsp water. Bake in 325°F (160°C) oven for 25 to 30 minutes. (If you like your yolk on the softer side, take the eggs out at the 25-minute mark). Using tongs, remove the eggs and place them in a large bowl of cold water for 10 minutes. Peel and enjoy. For more Tested-Till-Perfect recipes and cooking tips, sign up for one of our newsletters. You might also like:Wordless Wednesday, November 27 Easter Treat Roundup Do Chefs Have Fun with Food?