- Use eggs that are at room temperature, not straight from the fridge. This helps to prevent the shell from cracking.
- Pop your egg into a pan of COLD water that comes just to the top of the egg. Too little water and the egg will cook unevenly; too much and it will take too long to come to the boil and the white will be rubbery. Putting the eggs straight into boiling water can shock the shells and make them crack.
- As soon as the water is at a rolling boil, set your timer. 3 minutes for a medium egg, 4 minutes for a large egg. Allow an extra 30 seconds for ultra-fresh eggs. Never guess the timing.
- Remove from the water and away you go. The eggs should have firm whites and runny yolks, perfect for soldiers.
- If you like to eat two eggs at one sitting, don’t leave the second egg in the water while you eat the first – it will carry on cooking and go hard.
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