Eggs
Whole peeled carrots (about 1 carrot will make enough legs/feet for 6 eggs)
Shredded wheat or Triscuits, crushed (optional)
Supplies:
Knife
Wilton mini "E" alphabet fondant cutter
Wooden skewer
Directions:
Arrange eggs in a pot and pour cold water over top until it measures 1 inch above the top of the eggs. Heat on medium-high heat just until the water starts to boil. Small bubbles will become large and the eggs will begin to dance around the pan just a bit as it comes to a boil. Remove from the heat and cover with a tight fitting lid. Keep covered for 17 minutes. If your water came to a rolling boil, only keep the eggs covered for about 12 minutes. Remove lid and drain off the hot water. Fill pot with cold water. Drain that cold water, then fill the pot with ice water. Let sit in the ice water for 15 minutes in order to cool the eggs completely. For best results, refrigerate the eggs overnight before peeling. Crack both ends of the egg shell, then peel under running water.
To make the chicken legs, cut 3 inch long matchsticks out of large, peeled carrots. Cut those matchsticks so that each end comes to a point. Cut 1/4 inch slices from a large peeled carrot. Press an "E" alphabet cutter into each carrot slice. Use wooden skewer to help you remove the carrot from the cutter. Cut the edges of the "E" off so that your carrots look like a flat "W" or chicken foot. If you don't have an "E" cutter, you can hand cut your chicken feet.
Poke a hole in the center of each foot using the wooden skewer. Poke a carrot stick into the hole, removing any carrot that pokes through the bottom of the foot. Insert two carrot chicken legs into each hard boiled egg. Serve hatching hard boiled eggs on a bed of crushed Triscuits or shredded wheat if desired.
Found at http://hungryhappenings.com/2015/03/hatching-chick-hard-boiled-eggs.html/
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