Continuing with my “back to basics” theme, I thought I’d share how I cook my hard boiled eggs. Please swipe on to the next pic if you have mastered egg boiling 😂 and think this is a little too basic. For those of you still reading, here you go!
Bring your eggs to room temperature. If they have been stored in the fridge then sit them in tepid water for 10 minutes before draining. This will help stop any unnecessary cracking.
Bring a pan of water to the boil. Small is best here as you don’t want them bouncing around in the pan.
Just as the pan is beginning to bubble/close to boiling point, carefully add the eggs by lowering them into the water with a tablespoon.
As soon as the water is boiling, turn the heat down to a gentle simmer and cook for the following times.
4 minutes for soft hard boiled
5-6 minutes for Jammy
10 minutes for cooked through
Please don’t cook them any longer than this!
Carefully drain the hot water and run the cold tap into the pan to cool the eggs quickly. This stops that horrible green/grey ring from forming.
When cool enough to handle (10 minutes should do the trick) tap in a hard surface and peel. Dip in the water to remove any shell and blot on kitchen towel.