Now boiling an egg, to eat, might not seem like rocket science but to some it is hard; and for me personally, I can never remember the times to cook the egg so that it’s perfect.
I have now been boiling eggs for at least 20 years (gees I’m old) and finally have perfected it.
So much so, that instead of poaching eggs for my breakfast, I use a soft-boiled egg and it’s amazing.
WHAT YOU’LL NEED:
- A pot
- A sharp knife
WHAT TO DO:
- 3/4 fill a pot with water (or at least with enough water to adequately cover the egg), and put on the stove on a high heat until boiling.
- In the meantime, take the egg, and at the larger of the ends (or as I like to call, the bottom of the egg), gently tap until you break through and make a small hole – this will ensure the egg doesn’t crack and the contents spill out when you’re boiling it.
- Once the pot of water is boiling, carefully add your eggs in (I use a spoon to lower them in).
- Continue to boil for as long as you want depending on how cooked you want the egg:
- 5 minutes for soft boiled (perfect as a poached egg substitute)
- 7 minutes for medium boiled
- 9 minutes for hard boiled
- Once the time has lapsed, remove the eggs from the heat and drain
- Immediately run under cold water to not only cool the egg down but also to stop it from cooking further
- Once it has cooled enough to touch, remove the egg from the pot and very gently tap on a hard surface to start breaking the shell
- Do this very very gently – you want to crack the shell as much as possible to make it easier to remove
- Then you can use your fingers to gently remove the shell – if you have a soft boiled egg then the egg will be VERY soft so you need to be extra careful.
- Initial egg temperature – An egg right out of the fridge will take longer to cook than an egg at room temperature.
- Egg size – The bigger the egg, the longer it will take to cook. My eggs were around a size 7.