A good egg
Whether you like them runny and just begging for toast soldier dipping, or hardboiled, follow this step-by-step guide to achieve the perfect boiled goog.
Tips
- To help prevent the shells cracking, bring the eggs to room temperature before cooking. The following timings are calculated using a room temperature egg.
- It’s a good idea to use a kitchen timer rather than your watch or a clock, so that the timing is accurate.
- Cooking eggs in hard-boiling water makes the whites turn rubbery – the trick is to always simmer them.
- Never boil eggs longer than necessary, this is when the yolks turn rubbery and dark.
To begin, carefully place the eggs into a small saucepan (so they don’t have too much room to move) and cover with cold water, with the level about two centimetres above the eggs.
Soft boiled
Bring to the boil over a medium heat and then immediately reduce heat to a simmer:
- For runny, soft-boiled eggs, cook for two to three minutes once simmering.
- For medium eggs with a semi-firm yolk, cook for four minutes once simmering.
Remove eggs from the water or they will continue to cook. Serve immediately.
Hard boiled
- For hardboiled eggs, bring to a simmer over medium heat, then cook for seven minutes once simmering. Once cooked use a slotted spoon to remove
