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Thursday, 14 February 2013

Boiled and Hard Boiled Eggs

As promised, here's the second instalment of my 'how to make perfect eggs'. Boiled eggs are tricky things; too often i've added the eggs directly to boiling water which has led to cracks appearing in the shell and some leaking white. To avoid this, add your egg to a saucepan half filled with cold water. Bring the pan up to boil. Once its boiling, allow it to boil for 1 minute and then turn off the heat and cover with a lid. Leave for 4 minutes. This will result in a runny yolk and a set white.

For hard boiled eggs, follow the same method but leave the eggs for 10 minutes as opposed to 4. The great thing about this method is that you avoid getting the nasty grey ring around the yolk which hardboiled eggs are prone to getting.

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