01 -
Gently place eggs in a saucepan. Add cold water, salt, and optional vinegar.
02 -
Bring water to a rolling boil, then remove from heat, cover, and let sit for 12 minutes.
03 -
Transfer eggs to an ice bath for 10 minutes to stop cooking and aid peeling.
04 -
Gently tap eggs all over to crack the shells, then peel under cold running water.
05 -
Season with salt, pepper, or your favorite spices. Serve immediately or store in the fridge.
06 -
Add fresh herbs, olive oil, or other garnishes for extra flavor and presentation.