A simple how to that will yield perfectly hard boiled eggs every time. The secret to success: a dash of vinegar and using older eggs, which both help with easy peeling.
- A splash of vinegar
Here’s what I did:
Place as many eggs as you want to make in a large pot. Fill the pot with cold water until it just covers the tops of the eggs. Add a splash of distilled white vinegar.
Place the pot, uncovered, over high heat. Once the water is at a rolling boil, reduce heat to medium and cover the eggs for 12 minutes. Set a timer! After 12 minutes, drain the eggs and cold shock them. Place cold water and ice over the eggs to stop the cooking process.
When the eggs are cool to the touch, dry off and use immediately or store for several days, covered, in the refrigerator.