Ingredients :

• The eggs — Prefer eggs that are a week or two old — not fresh from the day. The older an egg gets, the more the pH of its white increases, which is exactly what prevents the membrane from sticking to the shell. A very fresh egg is a catastrophe when it comes to peeling.
• White vinegar — One tablespoon in the cooking water, no more. It slightly softens the shell and helps the white hold together if an egg cracks during boiling. And no, it doesn’t change the taste — not at all, the acidity evaporates with the steam.
• Ice cubes — A large bowl, plenty of ice cubes, cold water. This is the step everyone skips because it seems optional. Yet it’s the most important part of the whole process — without it, the eggs continue to cook off the heat.