There is a great debate and many points of view on how to boil the perfect egg. However, there are a few points that all the experts agree on.
There is a great debate and many points of view on how to boil the perfect egg. However, there are a few points that all the experts agree on:
- Always cook a fresh egg and one that is at room temperature (not straight out of the fridge).
- Use a small pan, so that the eggs do not have room to move.
- Start with cold water and only just cover the eggs by 1cm.
- Always use a kitchen timer avoid using your watch or clock.
- Never use fast boiling water; a gentle simmer is all they need.
- Never boil eggs longer than necessary as the yolks turn dark and rubbery.
Place eggs into a small saucepan and cover with cold water. Bring to the boil over medium heat. Reduce heat and simmer for:
Really soft runny eggs – 2 minutes.
White just set and yolk that is creamy – 3 minutes.
White and yolk perfectly set with yolk that is creamy - 4 minutes.
Remove the eggs with a slotted spoon and transfer to egg cups. Slice off tops and serve with buttered fingers (soldiers) of freshly toasted bread.