Ingredients:

  • 6 large eggs, straight from the fridge
  • Water: Enough to cover the eggs by at least 1 inch
  • 1 teaspoon white vinegar (optional)
  • 1/2 teaspoon salt (optional)

Instructions:

  1. Gently place eggs in a single layer in the saucepan.
  2. Add cold water to the saucepan until eggs are covered by at least 1 inch (2.5cm).
  3. Add salt and vinegar to the water (optional).
  4. Bring the water to a rolling boil over medium-high heat.
  5. As soon as the water is boiling, immediately remove the saucepan from the heat.
  6. Cover the saucepan tightly with a lid and let it sit for 10 minutes.
  7. While the eggs are resting, prepare an ice bath in a bowl.
  8. After 10 minutes, transfer the eggs to the ice bath using a slotted spoon or spider.
  9. Let the eggs cool completely in the ice bath for at least 5 minutes. This stops the cooking process and helps with peeling.
  10. Gently tap the eggs all over to crack the shell. Starting from the larger end, peel the eggs under cold running water.