Ingredients
Method
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.
Note
