How to boil an egg

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.

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 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.
  4. 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.