Boiled Eggs

I know what you are thinking….why put in a recipe for boiled eggs?

Cooking an egg is one of the most basic of culinary skills and there is nothing nicer than a boiled egg, with the yolk right in the middle and no greying between the yolk and white of the cooked egg.

This recipe achieves this lovely result.

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Ingredients

large eggs

Directions


Bring a pot of water to boil.

Prick the large side of an egg with an egg piercer or thumb tack or push pin. Pricking the egg lets air escape while it is cooking.

Put the egg on a large spoon and gently place in the water. Immediately swirl the egg in the water. This is at the start of the cooking process and so will secure the yolk in the middle of the boiled egg, which is nice for certain recipes. Continue to add eggs to the pot, swirling each one as it is added. Boil the eggs for 12 minutes.

Drain the eggs, leave them in the pot and immediately cover them with cold water. I like to add a few ice cubes to the water to really chill the hot eggs. This prevents the greying (overcooking) from appearing along the edge between the yolk and white.

If I have made a few boiled eggs to use for salads, sandwiches or deviled eggs and I am not using them all at once, I take a pencil and write the date they were boiled on the outside of the shell. They should be refrigerated within two hours of boiling. They can last 6 days in the fridge.