Perfect Boiled Egg
Getting this right can be tricky. In fact, the trick is not to boil the eggs at all.
I always use free range eggs – the flavour is better and the colour is better.
- Place the eggs in a saucepan and add enough water to cover them by about 2 inches. Warm the saucepan and its contents to medium-high heat. When the water reaches simmering point, start the timer. It is important to maintain the temperature at a simmer.
- For soft eggs – the white is solid and the yolk is runny – cook for 2 minutes. For medium eggs – the yolk is firm but still a bright orange/yellow colour – cook for 4 minutes. For hard eggs – the yolk is completely solid – cook for 6 minutes. Serve immediately.
Recipe Series: Get cracking
Andrew Rudd gets creative with eggs, showing their versatility and offering some classic dishes that will add flavour to any menu.
Recipes in this series: