Hard-boiled egg

There are lots of methods out there for peeling hard-boiled eggs without removing half of the egg with the shell. Our top tip is to crack the egg all over and peel under cold water to help separate the shell membrane from the white.
How to cook a hard-boiled egg
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1.Always cook a fresh egg and one that is at room temperature (not straight out of the fridge).
2.Place egg into a small saucepan and cover with cold water; by about 1cm. Bring to the boil over medium heat.
3.Reduce heat and simmer for 5 minutes if you like a softer centre; 6 minutes if you like it cooked all the way through.
4.Remove the egg with a slotted spoon and transfer to an egg cup. Slice off tops and serve.

Always use a kitchen timer; avoid using your watch or clock. Never use fast boiling water; a gentle simmer is all they need. Don’t boil eggs longer than necessary as the yolks turn dark and rubbery.


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