Boiling Eggs to Perfection

Factor #1 - Timming

Boiling an egg is not as easy as it sounds and therefore producing a perfectly soft boiled egg is all down to – you guessed it – timming! It may take a little experimentation until you determine the best method of producing the perfect boiled egg for your tastes.

  • 3 min for really soft yolk and set white
  • 4 min for slightly set yolk and set white
  • 5 min for firmer yolk and white
  • 6 min for hard boiled with slightly soft yolk
  • 7 min for firmly hard boiled

Factor #2 – Egg Temperature

The eggshould be cooked at room temperature, otherwise you run the risk of the egg cracking from pressure when it is placed into the pan of boiling water. Remove your egg for at least 30 minutes from the refrigerator prior to boiling.

Factor #3 – Pan Size

You should always use a small pan, basically one that is just large enough for the number of eggs that you are going to boil.

Fill the pan with enough water to cover the eggs plus a splash more for good measure. Bring the water to the boil. Carefully lower the eggs into the pan using a tablespoon. Reduce the heat slightly to keep the water bubbling, but not fast boiling and begin timing.

As soon as the cooking time is up, remove the eggs from the boiling water and run them under cold water for 30 seconds. Place your egg(s) into an egg cup and serve immediately.

 

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