Boiled eggs are such a great staple to have in the fridge for snacks, my husband boils these up at the start of the week and takes them to work. I thought I would share how I cook my eggs as I always get asked why my eggs don’t get the green/black rings around them.
- 2 Free range eggs
- Cold Water
Total Fat 9 g
Sodium 122 mg
Total Carbohydrate 1 g
Protein 11 g
- Place your eggs in your saucepan then fill with cold water just slightly covering them.
- Place eggs on the stove uncovered and bring to a complete boil.
- Once the water is boiling remove from the heat and cover the saucepan with a lid.
- Depending on how you want your eggs cooked depends on how long you leave the lid on for, once the eggs have reached the desired cooking time, I pour out the hot water leave the eggs sitting in the saucepan and start running cold water over these this stops the cooking process.
- Cooking time can vary but I have found personally that:
- For a nice runny-soft boiled egg it takes about 4 minutes.
- For semi-firm eggs 6 minutes
- For firm creamy hard boiled eggs 10 minutes.
Before I peel my eggs I always get a spoon or knife and lightly tap around the egg to form little cracks then while I am peeling the egg I do this under running water I find it helps lift the egg shell off easily.
Also if I have cooked multiple eggs I will peel what I need and store the rest in the refrigerator (in their shells as they can last up to a week in the fridge.)