Prior to boiling, bring your eggs to room temperature. If the eggs are too cold, the shells may crack during cooking.
INGREDIENTS
1 egg
water
FOR HARD-BOILED
1 Place your room temperature egg in a small saucepan and cover with cold water. Place the lid on the saucepan and bring the water to a boil over high heat.
2 Once boiling, reduce the heat to medium and gently boil, uncovered and stirring occasionally, for 8 minutes for the perfect hard-boiled egg.
3 Use a slotted spoon to remove the egg from the water and serve as desired.
FOR MEDIUM-BOILED
1 Place your room temperature egg in a small saucepan and cover with cold water. Place the lid on the saucepan and bring the water to a boil over high heat.
2 Once boiling, reduce the heat to medium and gently boil, uncovered and stirring occasionally, for 5 minutes for a medium-boiled egg.
3 Use a slotted spoon to remove the egg from the water and serve as desired.
FOR SOFT-BOILED
1 Place your room temperature egg in a small saucepan and cover with cold water. Place the lid on the saucepan and bring the water to a boil over high heat.
2 Once boiling, reduce the heat to medium and gently boil, uncovered and stirring occasionally, for 4 minutes for a soft yolk.
3 Use a slotted spoon to remove the egg from the water and serve as desired.
COOK’S NOTES
Stirring helps centre the yolks in their white cocoons
The Carousel thanks Australian Eggs for this recipe
For step-by-step instructions, please call the toll-free ‘Boil an Egg’ hotline on 1800 800 024.
