Ingredients:

  • 6 Large Grade A Eggs
  • 3 Quarts Water
  • 1 tbsp Kosher Salt
  • 1 tbsp White Vinegar

Instructions:

  1. Fill a large saucepan with 3 quarts of water, kosher salt, and white vinegar. Bring the liquid to a rolling, aggressive boil over high heat.
  2. Once boiling, turn the heat down to a simmer. Use a slotted spoon to gently lower the cold eggs into the water to prevent cracking.
  3. Turn the heat back up to medium-high to maintain a gentle boil and set a timer for 12 minutes for a fully set, firm hard-boiled egg.
  4. While eggs cook, prepare a thermal shock bath by combining 2 cups of ice cubes and 4 cups of cold water in a large mixing bowl.
  5. Immediately after the timer sounds, use the slotted spoon to transfer the eggs into the ice bath. Let them sit for at least 10 minutes to halt the cooking process and shrink the membrane for easy peeling.