Hard "Boil" Eggs in the Oven

Haven't tried this yet, but Alton Brown says this provides a creamer egg than steaming or boiling. He says it is a bit harder to peel though. I can see where this method would be very beneficial to those who need to "boil" lots of eggs at once.  This would also be a great method when you need to free up your stove top for other things.

Ingredients:
2 - 4 dozen raw eggs
Ice
Water
Mini muffin tins (optional)
Oven Mitts

Directions: Preheat oven to 325 degrees F
Position the oven racks in the center of the oven.  One recipe says to place eggs in mini muffin tins so they don't wiggle around; you can also place the eggs directly on the oven racks, but it may be more difficult to remove them from the oven later.  Place a baking sheet pan in the bottom of the oven (just in case an egg breaks).  Bake for 30 minutes.  When the eggs are done, fill a large bowl with ice water and carefully move the eggs into the bowl.  Peel the eggs as soon as they're cool enough to handle, then return them to the ice water to thoroughly chill.

Tip: Eggs purchased a few days in advance will be easier to peel.