Place six eggs into a muffin tin, uncracked, one in each nook.
Bake them in the oven at 350°F for about 25-30 minutes (depending on your oven). If you see brown spots formed on the shell of your eggs, not to worry because in the next step they will disappear
After they are cooked, prepare a large bowl of ice water. Use tongs and carefully put the eggs into the ice water (this stops the eggs from cooking more)
After they are cooled, about 10 minutes, you can peel them and store them in an airtight container.