Boiled Eggs

Soft Boiled

There’s nothing quite like the unctuous deliciousness of a perfectly cooked boiled egg and soldiers – firm white, runny yolk and a sprinkling of salt and pepper.

I tend to buy large, organic eggs and use these in all of my cooking.

Fill a small pot with water and bring it to a boil.  Gently lower the egg(s) into the pot with a spoon and, using a timer, boil the egg for exactly 4 minutes for a soft boiled egg with a firm white and runny yolk.

Hard Boiled

Hard boiled eggs are useful for sandwich fillings, quick easy snacks, picnic food and in recipes like kedgeree, scotch eggs etc.

As for soft boiled but boil the egg(s) for 7-8 minutes (7 for a slightly softer yolk and 8 for a completely set yolk).  Then immediately put the eggs into a bowl or pot of cold water.  This will prevent a green ring forming between the yolk and white and will also make the egg easier to peel.