How to make perfect Boiled eggs every time!

How to make perfect Boiled eggs every time!

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Boiled Eggs

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.

Ingredients

  • 2 Free range eggs
  • Cold Water

Nutrition

calories 120

Total Fat 9 g

Sodium 122 mg

Total Carbohydrate 1 g

Protein 11 g

Instructions

  1. Place your eggs in your saucepan then fill with cold water just slightly covering them.
  2. Place eggs on the stove uncovered and bring to a complete boil.
  3. Once the water is boiling remove from the heat and cover the saucepan with a lid.
  4. 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.
  5. 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.

Recipe Notes:

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.)

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