Carefully place eggs in bottom of medium sized saucepan.
Cover with water. Add salt
Add apple cider vinegar or white distilled vinegar (optional).
Boil vigorously over high heat for 10 minutes.
While eggs are boiling, place 12 to 24 ice cubes in a large bowl. Fill with cold water.
Set aside.
Use slotted spoon to quickly remove each hard boiled egg from hot water and place in bowl filled with ice and cold water.
Place uncovered in refrigerator (not freezer) for at least 30 minutes.
Lightly tap eggs on flat surface to avoid denting egg whites. Avoid tapping on side of bowl, cup or glass.
Gently peel away eggshells.
Rinse with cold water (optional).
Serve immediately or place in container and tightly seal lid. Refrigerate for up to 3 days.
TIP: Cut with a sharp serrated knife. It doesn't tear the white and leaves a pretty pattern on the eggs. Perfect for Angel Eggs.