Gently place the eggs in a medium pot and cover them with water. The more eggs you boil the more water they will need to prevent cracking.

Next add the salt and vinegar to the water. The salt helps reduce cracks and can make the shells peel off easier. While the vinegar will help prevent the whites from leaking out should an egg actually crack.

Bring the water to a rolling boil.

Leaving the pot on the burner, turn off the heat and cover the pot with a lid.

After 10 minutes, carefully carry the pot to the sink and allow the cool faucet water to pour into the hot water while at the same time, angling the pot to allow water to run out.

Once the water is cool to the touch, turn off the faucet and allow the eggs to rest in the cool water for 5 minutes.

Gently pluck out each egg from the water one by one and into a towel lined bowl to dry.