|
Combine salt, vinegar, and water in a large pot, and bring to a boil over high heat. Add the eggs one at a time, being careful not to crack them. 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. Cool completely, about 15 minutes. Store in refrigerator for up to one week.
|
