0Dr.Bill 9 years ago ReplyUpvoteStart with cold water to cover 12 eggs. Pour in 1/2 cup vinegar. Heat the water slow on low heat. Turn heat down more when water starts to boil. Slow boil 10 minutes. Vinegar keeps eggs boiled this way from breaking don't ask me why. I was told this by a chef that worked at Maxwell's Plum in NYC many years ago.