5 stars: Love it! Would make it every week if my budget and belly could allow it. 4 stars: Very tasty, a regular for us. 3 stars: Alright, might make it every couple of months. 2 stars: Ate it, but not making it again. 1 stars: Couldn't even finish it.
1. Combine the 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.
2. 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 the refrigerator up to 1 week.
*We thought we'd give this a try for our Easter eggs this year. They turned out great! I think the most important part of this is putting the hot eggs in ice water to cool. They peeled like a charm (and oh what beautiful colors!) The yolks were cooked all the way through and were a pretty yellow color (no unsightly greenish-hue).