Ken's Perfect Hard Boiled Egg (And I Mean Perfect)

Yield

8 eggs

5

20

1 tablespoon: salt

1/4 cup: distilled white vinegar

6 cups: water

8: eggs

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.

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.

Calories: 72 kcal

Carbohydrates: 0.4 g

Cholesterol: 212 mg

Fat: 5 g

Fiber: 0 g

Protein: 6.3 g

Sodium: 947 mg