Your perfect boiled egg for Easter

Boiling an egg should be so simple – yet so often something goes wrong. Claire Thomson shares her foolproof method...

31st March 2017
Boiled egg

As sure as eggs are eggs, the boiling of them has long been a quarrelsome topic. Here are two very different methods to boil an egg, each with a different outcome for the yolk.

1 Soft yolks

To dip soldiers or for when you want to dribble the runny yolk.

Make sure your eggs are at room temperature before you boil them, or they will crack when you add them to the pan.

Put the eggs in a saucepan of boiling water and simmer for simmer gently for minutes. Allow a little longer for particularly large eggs.

Remove from the heat, crack the top of the shell immediately and serve.

 

2 Firm but tender yolks

To grate or chop for a salad or sandwich.

Make sure your eggs are at room temperature before you boil them. Put the eggs in a saucepan and cover with cold water. Without using a lid, bring the pan to the boil, set your timer and simmer for six minutes. Remove from the heat, tap the shell lightly all over and peel the shell to serve.

 

Photographs by Jason Ingram.

 

 

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