1. SPRINKLE SALT
- Place eggs in a pot and fill with enough cold water to just cover the eggs.
- Sprinkle a pinch of salt on top of each egg, to prevent it from cracking.
- Bring the water to a boil over medium high heat.
- Once the water begins to boil, reduce the heat to medium and let the eggs boil for 6-7 minutes.
- Remove the eggs from the heat and immediately submerge in cold running water (or a bowl of ice) to stop the cooking process.
Increase cooking time accordingly based on the number of eggs.
2. ADD VINEGAR
- Place the eggs in single layer in a large pot and fill the pan with cold water, covering the eggs by one inch.
- Sprinkle the pot with a dash of salt and a tablespoon of vinegar. – This will ensure that should the eggs don’t run if they crack.
- Bring the water to a boil over medium heat, and immediately remove from the heat and cover.
- Let the eggs stand in the hot water for 12-15 minutes, depending on the desired consistency.
- Once fully cooked, submerge the eggs in an ice bath and allow to cool.
- Using a muffin or cupcake pan, place an egg in each cup, and bake in the oven for 30 minutes, at 325℉.
- Remove from the heat and submerge the eggs in an ice bath to cool.
- Peel the eggs and enjoy.