simply the best boiled eggs

Appears in
Keeping it Simple
Keeping it Simple

By Gary Rhodes

Published 2005

  • About
This method of cooking treats the eggs like a sirloin steak, with timings for rare, medium and well done.

Before you start: It’s always a good idea to cook eggs at room temperature. Eggs straight from the fridge can crack.

I use: If you want to boil a lot of eggs, make sure you have a large saucepan of rapidly boiling water, otherwise the temperature of the water will be reduced, making timings harder.

Cook: Carefully lower the eggs into water that is boiling, but not too rapidly, and place on the pan’s bottom to prevent cracking. Once done, run quickly under water to stop the cooking.