Do you love boiled eggs but can never get them just the way you like them? Well chef Nelly is here to help!
Read on for her fail proof, perfectly cooked soft to hard boiled eggs.
- Bring to a boil a saucepan of water with enough to cover the eggs plus 3cm more for evaporation.
- Always start cooking after water has been brought to a boil. This way it doesn’t matter what cooking vessel is being used. The eggs will cook from boiling point.
- Reduce heat to simmer. Using a pair of tongs or a large spoon, gently place the eggs in the water. Reduce the heat to prevent eggs from bouncing around and cracking.
- Turn heat back up to a boil and set timer immediately and cook the eggs according to your preference.
• 4 minutes: A gooey, runny white and yolk, great for dipping soldier toasts in!
• 6 minutes: A very soft yolk and white, perfect for eggs served in an egg cup or smeared on toast.
• 8 minutes: A soft yolk yet firm egg. Why not try the classic devilled eggs? Mix the slightly firmed yolks with your favourite sauce, spices and herbs, then place it back into the egg white.
• 10 minutes: The beginning stages of a hard boiled egg, with just enough softness in the middle. Egg & mayo sandwich anyone?
• 12 minutes: A hard boiled egg with a fluffy yolk. How about a cauli and potato salad?
• 14 minutes: Hard boiled egg with the firmest yolk and white. Some wouldn’t have it any other way!
Once the eggs have cooked, immediately place them in a ice water bath to stop them from over cooking and for easy peeling.