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How to Hard Boil Eggs on the Stove or in the Oven: Oma's gekochte Eier

How to hard boil eggs may seem an easy thing for most. But if you've never done it before, then what? I have two ways to do this. Both work well to make sure the eggs are properly cooked, not tough, and without that greenish/black ring around the yolk.

Ingredients:

• 1 dozen eggs (or as needed)
• 1 - 2 tablespoons (18 - 36 grams) salt or (15 - 30 milliliters) vinegar

Instructions:

Stovetop Instructions:

1. Place the eggs in a single layer in a pot.
2. Add enough cold water to cover the eggs by at least 1 inch. Add the salt or vinegar.
3. Bring to a boil. Cover the pot with a lid and remove it from the heat.
4. Let it stand 15 minutes for medium eggs, 17 minutes for large eggs, or 20 minutes for extra large eggs.
5. Drain the water and immediately place the eggs in ice water to help loosen the shells for peeling.
6. Use immediately or refrigerate until needed.

Oven Instructions:

1. Preheat oven to 325°F.
2. Place eggs into muffin tin so that they are resting on their sides.
3. Bake eggs for 30 minutes.
4. Remove immediately into an ice water bath.
5. Either use or refrigerate until needed. Keeps several days in fridge.

Notes/Hints:

• Make sure your eggs are stored with their large ends up, so that the yolk is in the middle of the egg. In the picture above, you will see the yolks are on one side, because I wasn't careful when I placed the eggs into the egg container in the fridge. 
• Hard "boiling" the eggs in the oven is great when you already have the oven heated from some other baking that you are doing.

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Updated on February 1, 2026