Directions
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).
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