In a pot, add in the water, salt and vinegar and bring to a boil.
Slowly lower the eggs into the water one at a time and boil over medium heat for about 10 mins without covering.
Then, turn off the heat and let the eggs sit in the pot for 20 mins.
Transfer the eggs into a basin of tap water to cool.
Once cool, roll the eggs between your hands to loosen the shell. This makes is easier to peel the eggs. Then peel off the shells and rinse.
Notes
The fresher the egg, the more difficult it is to peel when it's cooked as the egg white sticks very tightly to eggshells. For beautiful and easy to peel hard boiled eggs, it is best to store the eggs for a few days to a week before use. As the egg ages, the egg white is less sticky, therefore making it easier to peel.
Adding vinegar or salt in the water before boiling the egg is to prevent the egg white from spreading out should the egg crack in the process of cooking.
Be careful when adding the eggs to the pot to boil as eggs can crack very easily.
Use room temperature eggs so the eggs won't crack from the extreme change in temperature