how to boil an egg

Runny or hard-boiled, with our guide to cooking the perfect boiled egg you’ll never have to worry about timings, cracked eggs or dark yolk rings again.

Firstly, there are a few rules to remember:

  • Don’t boil eggs straight from the fridge. Eggs that are too cold are likely to crack when they’re put straight into cold water.
  • Timing is everything. If you want perfect boiled eggs every time invest in a kitchen timer.
  • Use a small pan that’s just big enough to fit your eggs in. If the eggs have too much space they’ll knock into each other and crack.
  • Only ever bring your water to a gentle simmer (not a fast boil).

how to cook soft-boiled eggs

Method:

  1. Fill a small saucepan with enough water to cover the eggs by about 1cm. Bring the water to a boil until you see large bubbles gently breaking on the surface.
  2. Carefully lower your room temperature eggs into the water using a tablespoon.
  3. How long to boil your eggs for (timings are based on large happy eggs, reduce by 30 seconds for medium eggs):
    • 5 minutes – Dip into set white and runny yolks with buttery toast
    • 6 minutes – Enjoy a runny yolk that’s a little less oozy. Try adding your egg to a steaming bowl of ramen, or as a great alternative in our poached egg and avocado salad.
    • 7 minutes – Your eggs will be almost set but still deliciously sticky. Great for a simple Niçoise salad.
    • 8 minutes – Softly set, now the eggs will be perfect to use in our scotch eggs recipe.
  4. As soon as your eggs are ready, scoop them out and run them under cold water to stop them cooking any further.

how to cook hard-boiled eggs

Follow this guide for mash-able (but not too dry) hard-boiled eggs. Great for making egg mayonnaise sandwiches:

Method:

  1. Fill a small saucepan with enough water to cover the eggs by about 1cm. Bring the water to a boil until you see large bubbles gently breaking on the surface.
  2. Carefully lower your room temperature eggs into the water using a tablespoon and cook for 9 minutes.
  3. Cool the eggs quickly by running them under cold water for a minute and then leaving them in cold water for a further 2 minutes. This will help prevent dark rings forming between the yolk and the white.
  4. To peel them, tap the eggs all over then start peeling from the wide end. You can then give them a quick rinse under the tap to remove any bits that are still clinging on.

 


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