Whether you prefer them super-dippy or hard-boiled, we’ve got a few handy tips. Don’t boil eggs straight from the fridge, as they might crack when cold. Consider using a kitchen timer, always simmer water gently, and use a small pan – otherwise the eggs might knock together and crack during cooking.
- 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.
- Carefully lower your room temperature eggs into the water using a tablespoon.
- How long to boil 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, a little less oozy. Great 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 for making scotch eggs.
9 minutes – Use hard-boiled eggs to mash your own egg mayonnaise.
- As soon as your eggs are ready, scoop them out and run them under cold water to stop them cooking any further. Leave hard-boiled eggs in cold water for two minutes longer.