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How to boil an egg

publication date: Aug 1, 2007
author/source: Fiona Beckett
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Ideally start with the eggs at room temperature to lessen the risk of them cracking. (You can also buy a cheap little gadget called an egg pricker to pierce the shell which will also help stop your eggs cracking) Bring a small pan of water to the boil. Place each egg in a spoon and lower it carefully into the water. Boil for 3 1/2-4 minutes (for a medium-sized egg) and 4-4 1/2 minutes (for a large one) for a yolk runny enough to dunk toast in.

If you're cooking them straight from the fridge, put them in cold water, bring them to the boil and cook for about 2 1/2 minutes (medium eggs) or 3 - 3 1/2 minutes (large ones)

For hard boiled eggs boil for 10 minutes in total if you're cooking them from room temperature and 12 minutes if you've taken them from the fridge. Drain off the boiling water, cover the eggs with cold water and leave for about 10 minutes until cool enough to handle. To peel them crack them gently against a hard surface and peel off the shell under running water.


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