The process of cooking eggs within their shells using the dry heat of an oven is an alternative method to traditional boiling. This technique involves placing eggs in a muffin tin or oven-safe dish, adding a small amount of water to the container, and baking them at a relatively low temperature for a specified duration. The result is cooked eggs with varying degrees of doneness, dependent on the baking time and temperature.
Utilizing an oven for this purpose offers potential advantages. It provides a hands-off approach, reducing the risk of overcooking often associated with stovetop boiling. This method can also be particularly useful when preparing a large quantity of eggs simultaneously. The consistent heat distribution in an oven can contribute to more evenly cooked eggs, minimizing the occurrence of green rings around the yolks, a common issue with conventionally boiled eggs.