The perfect boiled egg

How to cook the perfect boiled egg

The perfect boiled egg with toast soldiers for dipping

Boiled egg  – such a simple thing but so not. The perfect boiled egg is, well, subjective. Do you like very runny, quite runny, only runny yoke or firm egg white and yoke? What size egg is it: small, large or extra large.

When I was a kid, I remember being told that the time it takes to make a perfect boiled egg with a runny yoke was three minutes – the three-minute egg. However, I have found that three minutes is too long regardless of the size of egg.

So, here’s what I do for a runny yoke but firmish egg white. Put eggs into a small saucepan of cold water. Eggs should preferably be at room temperature to prevent the shell from cracking. Turn to full heat and when the water starts to boil, cook for two minutes. If the eggs are particularly large, perhaps two and a half minutes.

I’m interested in other methods of making a perfect boiled egg so, please, do tell.


One response to “The perfect boiled egg

  1. I try to start with room temperature egg because it stops the shell from cracking. When using room temperature eggs, the cooking time is less than cold, refrigerated egg and gives a better result.

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