Boiling an Egg couldn’t be simpler but if not cooked correctly you could end up with a disaster. The trick with boiled eggs is the amount of time you leave to cook.
To cook boiled eggs you will need a saucepan large enough for how many eggs you want to boil, but it cant be to big as this will allow the eggs to much room in the pan which can lead to cracking as the eggs move around to freely.
- Step 1: Fill the pan with cold water and allow to reach the boil before turning the heat down to a gentle simmer. Make sure you do not put to much water in the pan (it should be deep enough to cover the eggs but as said before not enough to allow the eggs to move freely). You can also add a small sprinkle of salt to the boiled water but this is optional.
- Step 2: Lower the eggs gently into water using a long handled, metal tablespoon and take special care not to drop the egg into the pan as this can cause the shell to crack.
There are 3 different styles of boiled egg so follow the below instruction depending on your preferences.
Soft Boiled – Simmer for 3-4 minutes. This egg has a runny yolk and soft egg whites. This style of egg is perfect for classic egg and soldiers.
Medium Boiled – Simmer for 5-6 minutes. This egg has a creamy yolk and a firm white set white. This is perfect for warm egg mayonnaise or goes perfectly with a salad.
Hard Boiled – Simmer for 10 minutes. Both the yolk and the egg white will be firm. These eggs are perfect for cold egg mayonnaise, a light snack or for use in more complex recipes like scotch eggs.
Important Note – if you are cooking hard boiled eggs to be eaten cold make sure that you run them under cold water immediately from pan to prevent black discolouration (iron sulphide), which results from the reaction of hydrogen sulphide in the white, and iron in the yolk during cooking.