Many people struggle with boiling eggs on the stovetop—whether it’s stubborn shells, green yolks, or water boiling over. That’s what inspired a test of baking hard-boiled eggs in the oven. Though the idea seemed unusual at first, the method turned out to be surprisingly effective and worth comparing to traditional boiling.
The main appeal of oven-baked eggs is convenience. There’s no need to hover over a pot or watch for spillovers, and it’s easy to cook a large quantity at once. This makes the method especially useful for meal prep
