How to Boil an Egg

DSCI1451Introducing our “Essentials” section of recipes – from boiling an egg to cooking a roast, this section of our blog is designed to ensure we all have a good all-round knowledge of cooking from snacks and suppers, all the way through to tasty simple meals.

Ingredients

Serves 1

1 fresh egg

A pinch of salt

Dawn: Eggs can make a valuable contribution to a healthy diet as they contain high quality protein along with many nutrients including vitamins A and D. They are also about 80 calories each – and so versatile! Andrew: It’s important to look for the British Lion Quality mark on the egg shell as well as the outer egg packaging as this demonstrates the eggs have been produced to the highest standards.  Dawn: Yes, that’s right, Andrew and British Lion Quality eggs come from hens vaccinated against salmonella and have a “best before” date stamped on each as well as on the box as a guarantee of freshness. Right, let’s crack on! No pun intended! Method

  • Place the egg in a saucepan big enough to accommodate it comfortably, add cold water and a pinch of salt, allowing the water to cover the egg.
  • Bring the water up to boil and when it’s boiling, turn the heat down so the egg is simmering in the water. Set a timer to 8 minutes for hard boiled or 7 minutes for a slightly soft inner yolk.
  • When cooked, remove the egg from the water and position under a cold running water tap.

Dawn: I tend to lift my eggs out of the saucepan with a soup ladle but you can simply drain the hot water away and run the cold water into the saucepan. I do this for about 1 minute, until the egg is cool enough to handle.  Andrew: And we put hard boiled eggs under running water to stop the white from discolouring and becoming a dingy grey off-white colour. Obviously, that’s not very appealing to eat!

  • Crack the shell with the back of a teaspoon handle and start to lift away the shell, bit by bit until it’s gone. Rinse the egg again under a cold running water tap and dry with a tea towel or a piece of kitchen paper.

Dawn: It’s now ready to eat with toasted fingers or added to a dish such as kedgeree. If the shell is retained, the cooked egg can stand in the fridge for 2-3 days, until required. Andrew: And that, folks, is our first “Essentials” recipe! We’ll be bringing you more so follow this blog and the Twitter feed @Love_Food_UK

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