How to Boil an Egg
Thank you Good Housekeeping Institute and the tomes of wisdom I have gleaned from you over the years but this is by far the most useful nugget you have published since I’ve been reading your monthly magazine as getting boiled eggs to come out exactly as everyone wanted was a mysterious black art I’d never known the secret of.
How to boil an egg and not have them undercooked or overcooked:
- Bring a pan of water to the boil
- Once the water is boiling, lower in a medium sized egg at room temperature
- For a soft boiled egg, cook for 6 minutes
- For a ’salad egg’ - firm but with a soft yolk in the middle - cook for 8 minutes
- For a hard-boiled egg, cook for 10 minutes
- Once the egg is cooked, lift out of the pan with a slotted spoon and serve.
May 2nd, 2007 at 11:13 pm
If you want to have the egg shell peel easily from your soft boiled egg - scare them!
After 6 mins in the pan, leave the eggs in the pan but empty the water. Quickly run the eggs under the cold tap for a few seconds.
This will scare the shell away from the egg white inside and hopefuly leave the egg hot.