6 large eggs, at least a week old
2 tbsp white vinegar
1 tbsp sea salt
2-3 cups ice
3qt sauce pot
metal or glass bowl
stainless steel steamer basket
Tongs or heatproof spoon
Place the eggs in the steamer basket, and set inside the sauce pot. Add water to cover the eggs, then remove the steamer basket and eggs. Add the vinegar and sea salt to the water.
Place the sauce pot on the stove on high and cover to full rolling boil. While waiting for the water to boil, fill a medium sized bowl halfway with water, add the ice, and place in the top rack of the refrigerator.
When the water is at a full boil, remove the lid, and transfer the basket with the eggs into the sauce pot. The sides of the steamer basket will hold the eggs well enough to make the transfer easy. Drop it in gently. Start a timer for 11 minutes, and gently stir the eggs for the first minute so that the white sets evenly and the yolk stays centered. After 1 minute, turn the heat down to 6, and leave the pot uncovered, stirring gently occasionally. 11 minutes produces an egg with a very slightly translucent center and a firm and perfect white. If you want the yolks fully cooked (but a slightly rubbery white) extend the cooking time to 13 minutes.
When the timer is up, quickly transfer the eggs directly to the ice water bowl and stir to chill. You do not have to be particularly gentle for this process. You can peel the eggs under running water immediately, but it is best to let them chill for at least a half hour in the refrigerator. After peeling, store the eggs in a plastic bag or small bowl covered with plastic, with enough water to cover the eggs. Peeled eggs will store for over a week, but you and I both know they won't last that long.
This recipe works best with up to 6 eggs, and scales up to 8 or 9 pretty easily. If you do more than 9 the handling starts to get awkward.