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Cooking Times for Boiled Eggs (in minutes)
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Appears in
The Cook's Companion
By
Josceline Dimbleby
Published
1991
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Recipes
Contents
Use eggs at room temperature. If the eggs crack in the pan, quickly stir in 1-2 tablespoons vinegar to ’seal’ the cracks.
Hot-water method (time from when water returns to boil)
Egg size
Soft
Medium
Hard
1, 2 and 3
3½
5-6
12
4 and 5
3
4-5
10
Quails’ eggs
2
3
5
Cold-water method (time from when water first boils)
Egg size
Soft
Medium
Hard
1, 2 and 3
3
4
10
4 and 5
2
3
8