Gently place the eggs into a muffin tin with one egg in each muffin well.
Bake the eggs in the oven for 30 minutes.
When the eggs are almost ready, prepare an ice water bath.
Using silicone tongs, transfer the eggs from the muffin tin to the ice water bath. Allow the eggs to cool in the water for 10 minutes before peeling or storing.
Notes
If your oven was not recently cleaned, you might notice brown spots on your eggs after they are cooked. They are still edible.