Perfect Boiled EGgs

Instapot. Add a little water and go for 7 minutes. Perfect every time.

I'm assuming these eggs came from a canned chicken..

Whenever I need hard boiled eggs (for tuna fish or otherwise) I just poach them hard now…..never have to deal with the shell

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Boiling water for 6 mins. Immediate ice bath for 3 mins. Perfect every time.

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This is the answer, though if I am boiling some for the week I prefer to do 7 minutes.

The problem with shells sticking to the egg is that the egg is too fresh. If you do not want the shells to stick then keep the eggs in a refrigerator for at least one week or better yet two.

steam them, 13 minutes then an immediate ice water bath. Perfect every time

One of the key elements to making perfectly hard boiled eggs that easily peel is making sure the water is boiling before adding the eggs.

When eggs heat up slowly in cold water, proteins in the egg white bond more tightly to the inner membrane, causing the shell to stick.

When eggs are exposed immediately to high heat, the same proteins set quicker and bond less to the inner membrane. Making the shell disconnected.

Additionally, it helps that the eggs are cold before cooking. Starting with refrigerator-cold eggs maximizes the thermal shock when they hit boiling water, causing the outer egg white to set quickly before it can tightly bond to the inner membrane.

Immediately chilling the eggs in ice water then stops the cooking and allows the egg to contract slightly, helping separate the cooked white from the membrane and making the shells easier to remove.