Have you tried cooking hard boiled eggs in the oven yet?
You should. And if you do, I think you’ll be very surprised.
Start with an oven temperature of 350°F and adjust this to fit your own oven. My oven always runs a little hot so I use a temperature of 335°F.
I cook the eggs on a piece of aluminum foil (shiny side down) placed directly on the oven racks, with the eggs positioned so there is a good space between each one. The aluminum foil creates natural indentations that are a perfect size to hold an egg. I have found that using aluminum foil under the eggs prevents any brown “hot spots” that can develop on the eggs when they are cooked in muffin tins or directly on the racks.
I leave the eggs in the oven for EXACTLY thirty minutes. The timing is important, and just a couple of minutes more or less can make a big difference in the quality of the cooked eggs. You may need to experiment with a couple of eggs to get the temperature and timing just right for your oven and the degree of doneness you prefer.
After thirty minutes, I remove the eggs from the oven and immerse them in cold water. I like to change the water three times so the eggs get really cold. I leave the eggs in the cold water for fifteen minutes.
Hard boiled eggs cooked in the oven peel very, very easily… the shells usually just slip off the eggs in a couple of big pieces.