Tuesday, April 9, 2013
How to cook a soft-boiled/hard-boiled egg
There is a great debate and many points of view on how to boil the perfect egg.
However, there are a few points that all the experts agree on:
•Always cook a fresh egg and one that is at room temperature (not straight out of the fridge).
•Use a small pan, so that the eggs do not have room to move.
•Start with cold water and only just cover the eggs by 1cm.
•Always use a kitchen timer avoid using your watch or clock.
•Never use fast boiling water; a gentle simmer is all they need.
•Never boil eggs longer than necessary as the yolks turn dark and rubbery.
Place eggs into a small saucepan and cover with cold water. Bring to the boil over medium heat. Reduce heat and simmer for:
2 minutes - Really soft runny eggs
3 minutes - White just set and yolk that is creamy
4 minutes - White and yolk perfectly set with yolk that is creamy
5 minutes - White is set and yolk is soft
6 minutes - White and yolk cooked all the way through
Remove the eggs with a slotted spoon and transfer to egg cups. Slice off tops and serve with buttered fingers (soldiers) of freshly toasted bread.