Well, if you are in need of a lot of hard cooked eggs, baking them in the shell is an easy way to do it. No pan, no boiling water, and it is certainly mindless work.
I’m just passing this on.
When the day arrives that you need a bunch of hard cook eggs and perhaps you are without a cook top in an extreme water shortage (but have plenty of ice), you will thank me for this very creative solution.
Set desired number of eggs in their shells (cold eggs are fine) in individual muffin cups to stabilize them. Place eggs in cold oven and turn it on to 325 degrees. Bake for 30 minutes. (If your oven takes longer than approximately 10 minutes to come to temperature you may want to increase the baking time appropriately).
To peel, crack all of the eggs and hold them in the ice bath. Remove one egg at a time and peel, beginning from the widest end, where the air pocket is located. Return the peeled egg to ice bath and continue. When done, rinse the eggs, pat dry, and store covered in refrigerator until needed.
My findings were positive. The eggs were not rubbery, as I feared. At 30 minutes of baking, the whites were solid and the yolks were firm yet slightly moist; not hard and dry. Once well chilled, the eggs seem to shrink away from their shells slightly and peeled easily. They were just the way I like them: delicious and no fuss.