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The perfect boiled eggs

Sunday nights in our family were for the easiest and quickest food we could muster. Thinking back I can see now it was Mum’s night off cooking. She was relentless in the way she provided us with nourishment and freshness, so even on these Sunday nights we had something nutritious. This could mean corn on the cob in summer through to home made soup from the freezer – or runny boiled eggs and toast soldiers.

Let’s face it, everyone likes their eggs just so, but just so means something different to everyone. Here’s a quick guide to boiling the perfect egg so it’s served just the way you like them.

You’ll be an eggspert before you know it.

And don’t forget the soldiers! That toast dipper is what makes it all worthwhile.

Let’s boil eggs

Use fresh large eggs, preferably from a reputable accredited free range farm and make sure they’re at room temperature. Or if you have chooks, use the freshest daily eggs you have.

Put a pot of salted water on to boil that’s big enough to take the eggs in one layer, to help prevent them breaking.

When the water’s boiling remove from the heat and let it stop bubbling. Gently lower the eggs into the water one at a time using a spoon. Put back on the heat and set the timer:

  • 6 minutes for perfectly set whites and runny yolks. You won’t have any translucent gooey stuff to contend with
  • 7 minutes for solid whites and the yolk just starting to set, yet still just dippable with those soldiers
  • 8 minutes for set through, with some stickiness inside the yolk. Perfect for cutting up onto toast or adding to a wrap.
  • 9-10 minutes for hard boiled eggs. You can make egg salad sandwiches with this as they mash well.

Note: if your eggs have developed a greenish tinge around the edge of the yolk, that just means they’re a bit overcooked. They’re still fine to eat, but just need less cooking next time.

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