Ken's Perfect Hard Boiled Egg

By cprzybyl

Wish I would of known this little secret earlier! Recipe makes it so the egg shells and skin are easily peeled off the boiled eggs and no - you don't taste the salt or vinegar at all!

Ingredients

• 1 tablespoon salt
• 1/4 cup distilled white vinegar
• 6 cups water
• 8 eggs

Preparation

Step 1

Combine the salt, vinegar, and water in a large pot, and bring to a boil over high heat. Add the eggs one at a time, being careful not to crack them. Reduce the heat to a gentle boil, and cook for 14 minutes.

Once the eggs have cooked, remove them from the hot water, and place into a container of ice water or cold, running water. Cool completely, about 15 minutes. Store in the refrigerator up to 1 week.

Note:

Ken suggests allowing the eggs to come to room temperature before putting into the water. This helps prevent cracking.