Just put them in a pot, not large, with enough water to cover the eggs and no more. Cold water. Add heat, high, and heat to boil for no more than a minute. Remove and put in cool/running water. Results in non-plastic whites and soft yolks.
Though, I prefer poached or scrambled. For boiled, quail eggs are great (and, where I live, also cheaper).
6 - 7 minutes produces an egg where the yolks are not runny but are also not chalky and brittle. They have a creamy texture and deep orange colour. This on toast.
(They're fine to eat immediately after boiling, of course, with the warmth making them actually quite tasty - but it's risky. Until they've done their time in the fridge, they're often difficult to peel and/or they'll have a lot of hard-to-remove skin left on them once peeled.)
Steaming them makes even the ones done with new eggs easy to peel, and they cook without an air pocket in my recent experience.
http://www.simplyrecipes.com/recipes/how_to_make_perfect_har...
Why on earth do you put them in a fridge for 12-18 hours? Serious. Are you at a catering company that does these in mass?
The FDA's advice is to "cook eggs until yolks are firm".[1]
[1] - https://www.fda.gov/Food/ResourcesForYou/Consumers/ucm077342...
Unusual action for a conservative, however.
For perfect hard boiled eggs place the eggs in cold water, some white vinegar, place on high heat and bring to a boil. Remove from heat once it boils and time for exactly ten minutes.
Remove and peel.
Perfect hardboiled eggs.