Perfect Hard Boiled Eggs

Every time I hard boil eggs, I get frustrated at the peeling part. The whole egg seems to tear off with the shell! Finally, right before Easter, I found this recipe on Allrecipes.com. It boasted that the egg would "peel easily without tearing or sticking". Not having anything to lose, I tried it for our Easter eggs.

It worked.

The shells came off in large pieces, the inner egg was completely intact, and we had the perfect hard boiled eggs! Don't worry about the salt and vinegar- you can't taste them in the eggs, I promise!!

This is now the recipe I will treasure and use for always!

Ken's Perfect Hard Boiled Egg

1 TB salt
1/4 cup distilled white wine vinegar
6 cups water
8 eggs

Combine salt, vinegar, and water in a large pot. Bring to a boil over high heat. GENTLY add the eggs one at a time. 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. This stops the eggs from cooking. Cool completely, about 15 minutes.
Store in refrigerator up to 1 week.

Peel one egg right away... just for the sheer joy of unbroken eggs!