Boiled eggs

Boiled eggs

Boiled eggs

Don’t you just hate it when you get a hard-boiled egg with that green ring inside; I think it has to be the most off-putting thing.

Getting the perfectly boiled egg is not difficult, the secret is that it is just about timing.

Soft or hard - it is all the same

I have found from much trial and error that the method for getting perfectly cooked soft and hard-boiled eggs is exactly the same; the only difference is how long you leave the eggs in the water.  To get perfect boiled eggs here are some of the important things to remember

  • Start with cold water
  • Bring the water to the boil
  • Take the pan off the heat to let the eggs cook

Everyone has their own version of the "perfect egg", but some guide times are a good place to start.

 

  • White just set and yolk runny - 3 minutes
  • White set and yolk slightly runny - 4 minutes
  • White set and yolk custard consistency - 6 minutes
  • White set and yolk creamy consistency - 10 minutes
  • Firm white and firm yolk - 15 minutes

For the perfect boiled eggs, every time here is what you need to do.

Place your eggs in a saucepan and fill the pan with cold water; you want at least 3cm of water over the top of the eggs.

Set the pan over a high heat and bring the water to the boil, you don’t need to cover the pan at this point.

When the water comes to a boil remove the pan from the heat and put a lid on the pan, start the timer.

When the time is up for the consistency of egg you want to remove the eggs from the pan and gently tap the egg with a spoon to break the shell, if you have 3-minute eggs don't crack the shells.

Place the eggs into a bowl of cold water, this will stop the eggs from cooking, let them sit in the cold water for at least 1 minute (and stop the green ring).

The eggs will then be ready to eat, peel off the shells and you are ready to go.

If you have any eggs that you are not going to use straight away leave them in their shells and store them in the fridge.

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