Preheat oven to 325 (up to 350 if your oven isn’t as strong in heat). 

Place eggs in muffin tin, one egg per muffin holder. 

Cook for 30 minutes. 

Remove eggs immediately and submerge in a bowl of ice water. 

Let eggs chill for 10-15 minutes and then remove from water, place in a bowl or back in the egg crate and refrigerate until use.