Wow! I've always made a fine hardboiled egg, but most of the time they were impossible to peal. This technique was almost perfect. Instead of boiling for 14 minutes. I started with cold water, brought to a rolling boil, then removed from heat, covered and let sit for 10 minutes. Then I transfered them to the ice water. I don't know if it was the salt, vinegar or ice water, but the eggs pealed so easily, the white was firm without being rubbery and the yolk was creamy and the perfect yellow color.
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Wow! I've always made a fine hardboiled egg, but most of the time they were impossible to...
