I just want to say that I did not come up with this on my own. Most steps has to be given credit to someone on Backyard Chickens forum. HOWEVER. Only one step was taken from each suggestion and then combined. That and I did a step or two of my own.
I post this because I have read so many people struggling with this as we have. We make a lot of potato salads for parties so we really were desperate to find a method that didn't leave us so frustrated working with freshly laid eggs. Fresh as in laid within a few hours to about 2-4 days old, all refrigerated.
The Method:
1.) Boil water in a sauce pan to a rolling boil (Set burner to Max/High). The sauce pan must be wide enough to cover the burner/element and also wide enough to make a single layer of eggs. You CANNOT stack the eggs or the results will vary.
2.) Place the eggs, one by one, in the sauce pan using a slotted spoon into the boiling water.
3.) Once all eggs are inserted, bring water to a rolling boil again.
4.) Once at a rolling boil, turn off the heat, cover and let sit for 15 minutes. NO SIMMERING.
5.) After 15 minutes, remove sauce pan from heat and run under cold water until the eggs can be cool enough to handle. They will be warm just not hot.
6.) Dump out enough water to fill the sauce pan with ice (Meaning enough water to still cover the eggs then top with ice). Crushed ice worked best for me but use what you got.
7.) Let sit for 5 minutes. Add ice if its near completely gone.
8.) Peel eggs after 5 minutes.
Ridiculously easy to peel perfect eggs, hatched that day. No green between the yolk and the white. Eggs are perfectly boiled for devilled eggs or whatever you would use them for.
You'll have to experiment if you want them softer boiled.
Hope it helps, any advice to add on appreciated! It's just the first time something worked SO exceedingly well. Wanted to share. God Bless!
I post this because I have read so many people struggling with this as we have. We make a lot of potato salads for parties so we really were desperate to find a method that didn't leave us so frustrated working with freshly laid eggs. Fresh as in laid within a few hours to about 2-4 days old, all refrigerated.
The Method:
1.) Boil water in a sauce pan to a rolling boil (Set burner to Max/High). The sauce pan must be wide enough to cover the burner/element and also wide enough to make a single layer of eggs. You CANNOT stack the eggs or the results will vary.
2.) Place the eggs, one by one, in the sauce pan using a slotted spoon into the boiling water.
3.) Once all eggs are inserted, bring water to a rolling boil again.
4.) Once at a rolling boil, turn off the heat, cover and let sit for 15 minutes. NO SIMMERING.
5.) After 15 minutes, remove sauce pan from heat and run under cold water until the eggs can be cool enough to handle. They will be warm just not hot.
6.) Dump out enough water to fill the sauce pan with ice (Meaning enough water to still cover the eggs then top with ice). Crushed ice worked best for me but use what you got.
7.) Let sit for 5 minutes. Add ice if its near completely gone.
8.) Peel eggs after 5 minutes.
Ridiculously easy to peel perfect eggs, hatched that day. No green between the yolk and the white. Eggs are perfectly boiled for devilled eggs or whatever you would use them for.
You'll have to experiment if you want them softer boiled.
Hope it helps, any advice to add on appreciated! It's just the first time something worked SO exceedingly well. Wanted to share. God Bless!
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Unbelievable, yes, incredible, yes, amazing, yes yes & yes. 
