© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
|Subscribe in a reader|||||
1 ½ quarts water
2 cups vinegar
8 large eggs
Bring the water and vinegar to a boil in a large saucepan. Crack the eggs one at a time and drop them gently into the boiling water, being careful not to break the yolks. Simmer for 3 to 4 minutes, moving the eggs several times with a spoon to cook them evenly. When firm, remove the eggs from the water with a slotted spoon and place in a pan filled with cold water until serving.