Boiling

Some cooks put eggs in cold water to start, others in hot. The hot-water method shown here is best for accurate timing. Always use fresh eggs at room temperature - the shells of eggs taken straight from the refrigerator are more likely to crack.

1. Put the eggs in a pan of gently bubbling water and add a pinch of salt. Start timing from the moment the water returns to the boil.

   

2. For soft-boiled eggs, simmer gently for 3-4 minutes. Remove with a slotted spoon and cut off the tops with a knife.

   

3. Remove the top part of the shell and any small pieces that have fallen into the egg. The white should be just set, the yolk runny.