Perfect boiled egg
Boiled egg has to be one of the easiest things in the World to cook. I like to make this on Sundays, when breakfast is a leisurely pleasure rather than a mad rush. For me a perfect boiled egg is one that has a runny - but not too liquidy - yolk and firm - but not hard - white. This is my perfect boiled egg recipe.
Perfect boiled egg
Boiled egg has to be one of the easiest things in the World to cook. I like to make this on Sundays, when breakfast is a leisurely pleasure rather than a mad rush. For me a perfect boiled egg is one that has a runny - but not too liquidy - yolk and firm - but not hard - white. This is my perfect boiled egg recipe.
Cooking Instructions
- 1
Put enough water in the pan so that the egg is covered by 2 cm. water. Take the egg out, bring the water to boiling point and then carefully put the egg back in with the help of a large spoon, taking care not to break the shell
- 2
After five minutes (exactly 5!) turn the heat off, pour the hot water down the sink and run the cold water tap over the egg for a few seconds. This stops the cooking process from continuing.
- 3
Take the egg and gently tap one end on a hard surface to make little cracks. Gently peel the shell of this end. Then with the help of a teaspoon, ease the egg out of the shell and onto the slice of toast.
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