Preheat the oven to 350°F (175°C).
Place one egg in each cup of a clean 12-cup muffin tin.
Use a measuring cup to pour 1 to 2 cups of water into each muffin cup so the water reaches about one-third of the way up the egg.
Carefully transfer the muffin tin to the preheated oven and bake for 30 minutes.
While the eggs bake, fill a medium bowl with ice and cold water to make an ice bath.
When the eggs are done, remove the muffin tin from the oven and immediately transfer the eggs to the ice bath using tongs or a slotted spoon.
Let the eggs sit in the ice water for 2–3 minutes, then peel and serve.
