Boiling an egg may seem like the simplest thing to do but actually boiling an egg will give you poor results. If you boil an egg, the end result will produce an egg that has a rubbery texture and certainly won't be enjoyed as a meal. To avoid this, the egg should be treated gently with the initial heat and then not to be subjected to the intense bubbling boiling water. The results then will give a simple meal to remember for good rather than bad reasons.
The instructions are very simple. I have used this method for over 20 years and it never fails to give me the perfect cooked egg whether soft medium of hard-boiled. Once you use this method you will never go back to your old ways ever again.
The number of eggs to be cooked at one session can range from 1 egg to 6; it works just as well within these numbers.
- Put the egg(s) in a saucepan and top with cold water until it just covers the eggs. Bring the water to a boil and then cover the saucepan and turn the heat off if gas or remove if the heat is electric sourced.
- Leave the saucepan to stand for 2 minutes for if you want soft-boiled eggs, 3 minutes, for medium-boiled eggs or 15 minutes for hard-boiled that are cooked right through. At this point the eggs should be taken out of the water.
- For the soft and medium-boiled eggs they need to be served straight away in the purpose designed eggcups. They will be eaten up and enjoyed in no time with bread or toast soldiers.
- The hard-boiled eggs should be put into a bowl of ice-cold water. Doing this will prevent the yolk from turning green and also this method will make the eggs easier to peel. Leave to stand in the water for around 2 minutes then crack by tapping them on a hard surface. To make the peeling even easier, peel the eggs under cold running water. You will have perfect hard-boiled eggs, without having been boiled!
One final note: The other beauty of this method is that is save on your energy bills, it is the most energy efficient way to do it.