For the perfect boiled eggs: place free-range eggs in a heavy-bottomed saucepan with deep sides. Cover the eggs with cool water to cover by several inches. Add 1 tablespoon white or rice vinegar to the water. Place pan on heat source and bring to a rolling boil. Boil for one minute, then turn off heat and let stand in the water for 14 minutes for hard-boiled, 10-12 for a softer yolk, and 6 minutes for a runny yolk. Immediately plunge into ice water to stop the cooking. Once eggs are completely cooled, refrigerate until ready to use. The eggs will be easier to peel if they are vey cold. Peel under cold water if the shell has trouble coming away from the whites.