Use this recipe for perfectly cooked hard-boiled eggs. By adding a little vinegar and salt, the eggshell peels off so easily without tearing or sticking. I have been making them this way for years!
The addition of salt and vinegar to the boiling water significantly aids in the peeling process, making shells much easier to remove without tearing the egg whites. Ensure a gentle boil to prevent eggs from bouncing and cracking against the pot. The immediate transfer to an ice bath is crucial; it halts the cooking process for the perfect yolk and causes the egg to contract, separating the membrane from the shell for a clean peel. For optimal results and ease of peeling, use eggs that are a few days old, as very fresh eggs tend to stick more. These hard-boiled eggs are versatile; great for salads, sandwiches, or simply seasoned with salt and pepper.