1. Place eggs in a single layer in a pan. Add enough COLD water to cover 1 1/2 to 2 inches above the eggs. Add 1 tsp. salt and 1 Tbsp. vinegar. Bring to a full rolling boil. Reduce heat so water is just below simmering (barley any heat). Cover and cook for exactly15 minutes. If you cook for longer you will get the green halo around the yolks.
2. Run cold water over the eggs and then put them in a bowl of ice water until cool enough to handle; drain.

Egg Tips

Always store in refrigerator; makes them last longer.

Mark the date on the egg with a marker so you know how old they are

Don’t store any eggs in the refrigerator door

If you don’t know whether the egg is hard-boiled or raw, spin it on the counter-- if it’s wobbly and rocks slightly it is raw; if it makes a smooth spin it is hard-boiled.

Before boiling eggs used for deviled eggs or pickled eggs, place a rubber band around the carton and lay the carton on its side in the refrigerator overnight so the yolk will be in the center.