Boiling eggs

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paieye

Boiling eggs

We always buy the freshest eggs that we can find, and what I am about to say assumes that I am cooking eggs from the same batch.

My method of boiling eggs is as follows. Place in cold water sufficient just to cover the eggs. Bring rapidly to boil. As soon as even small bubbles are coming up to the surface, take off heat. Leave in covered pan for 3.5 minutes.

About 3 times out of 5, the result is perfect, and it seems to make no difference whether the eggs have or have not been in the refrigerator overnight.

However, 2 times out of 5, the eggs are cooked either too hard or too soft.

How can I stop this from happening ?

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Lindsey, Food Editor

Boiling Eggs

Hello again,

We are doing lots with eggs in the test kitchen at the moment in preparation for the next Deliaonline cookery school so I can tell you that our preferred way of cooling soft-boiled eggs is Method 1 via this link.

http://www.deliaonline.com/how-to-cook/eggs/how-to-boil-an-egg.html


It does work every time.

Best wishes

Lindsey

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paieye

Boiling eggs

Thank you, I must give this some more thought.

 
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