Perfect Hard Boiled Chicken Eggs

Perfect Hard Boiled Chicken Eggs
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Rating: 5
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Yep, as easy as this sounds, I thought I would add this. This is the only method I use and it works every time. This applies to chicken eggs only, not duck or quail, links for hard boiled quail and duck eggs are listed in the Recipe Notes section.
Perfect Hard Boiled Chicken Eggs
Yum
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Yep, as easy as this sounds, I thought I would add this. This is the only method I use and it works every time. This applies to chicken eggs only, not duck or quail, links for hard boiled quail and duck eggs are listed in the Recipe Notes section.
Ingredients
Servings:
Instructions
  1. The amount of eggs is up to you but I normally make batches of 6, 9, 10, and 12 hard boiled eggs at a time, the main thing is a single layer in the pot.
  2. Place room temperature eggs in a pot and cover with cold water to about 1 inch above the eggs. Place on high heat and when the water starts to boil, jiggling the eggs around, also called a rolling boil, turn off the heat, leave on the same burner, and cover for 18 minutes without lifting the lid.
  3. At the 18 minute mark, drain the water then put the pot under the tap (on the edge of the sink so it can drain, or in the sink) and turn on the tap and let it run for about 5 minutes to cool the eggs.
  4. Now turn off the water and let the eggs sit in the water for about 15-20 minutes, drain, peel under running water. Showing 6 eggs ready for a chicken salad.
  5. Showing no green inside around the yolks. This is right after they were cooled and peeled under running water. If you refrigerate the eggs in the shell, you may have green when you peel them.

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