I saw somthing unusual in Maryland last month... Crabbers pouring a gallon of Apple Cider Vinegar into a large pot with boiling water and a bushel of Blue Point Crabs - -Ratio - appears to be 1-5 5 gallons of water to 1 Gallon or slightly less of Vinegar. Why? In Summary... Sweetens the meat and seperates from the shell... As we blog, I will procure a dozen of fresh eggs as I thought this might work for hard boiled! What do you think?