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Ingredients
- 1 T salt
- 1 C distilled white vinegar
- 6 C water
- 8 eggs
Preparation
Step 1
Prep
5 m
Cook
20 m
Ready In
40 m
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.