Using the scissors, cut the silk ties into squares large enough to wrap around a raw egg.
Using the scissors, cut the white sheets or pillowcases into squares large enough to wrap around the eggs.
Using a piece of silk, with the printed side of the silk facing the egg, gently wrap a raw egg with it. If the silk is not perfectly sized, it can still be used.
Gently place the silk-wrapped egg into a square of white sheet or pillowcase. Using the twist ties, secure the sheet around the silk-wrapped egg.
Place the eggs in a saucepan and cover the eggs with water completely. Add the 3 tablespoons of white vinegar. Turn the heat on high.
When the water comes to a boil, turn down the heat and allow the eggs to simmer for at least 20 minutes. If you plan to eat the eggs, allow a longer cooking time.
Remove the eggs from the water, using the tongs or spoon. Allow the eggs to cool completely on the paper towels or napkins.
Carefully remove the twist ties and white sheets from the eggs. Then remove the silk ties.
For super-shiny eggs, use a soft cloth to wipe the eggs with vegetable oil.