While eggs are normally easy to cook, things change when you have to cook them in large quantities, and you want all of them to reach the same level of doneness. When boiling eggs, the difference between a soft yolk and a hard one is a matter of minutes, so for more consistent results, ditch the pot of boiling water and turn to your muffin pan.

"Boiling" your eggs by baking them in the oven means that all of the eggs will reach your desired level of doneness at the same time, with no risk of breaking. Simply spray a muffin tin with oil and place an egg into each cup, then bake them for 30 minutes at 325 degrees F for hard-boiled eggs (or less, if you prefer softer eggs).

Remember to shock your "boiled" eggs in an ice bath so they stop cooking. If you prefer poached eggs, you can crack one egg into each cup of your muffin tin, add a little water, and bake them at 350 degrees F for nine to 15 minutes, monitoring closely, and of course, your muffin tin also makes great baked eggs or mini frittatas.