Apparently, you can “boil” eggs in an oven, but instead of using a pot of water, you lay them in a baking dish or muffin tin and bake them for 30 minutes at 325 degrees Fahrenheit.

You’ll then need to quickly dunk them into an ice water bath to stop the cooking process by "shocking" the eggs. Once the eggs are cool, you can peel and serve them as usual.

The main difference between oven-baked and hard-boiled eggs is that the texture of the whites of the former is somewhat softer, while that of the latter is comparatively firmer.

That said, everything else, including the taste and the yolk — which should remain a firm yellow "ball" — is almost the same. However, baking your eggs does have one big advantage.

The said perk is that baking your eggs in the oven lets you prepare large amounts of "boiled" eggs at once without worrying the eggs may crack or break during the cooking process.