It may seem pointless posting about boiling an egg, but here are some lessons I have learned.
+ It's very much worth forking out for a better egg, this is a domain where extra quality comes at little cost. For example, an ordinary box of eggs will be around 50p cheaper than a really top end product. If you make a comparison with a steak the void between normal and high end can be up to a fiver!
+ Getting a good egg boiled depends on many factors, more than just the time. The size of the egg, intensity of the boiling water, amount of the eggs in the pan, the pan you use and how soon you crack the egg open all influence the outcome.
+ Therefore, there isn't one foolproof way to boil a perfect egg (sorry Delia). Its up to you to figure out what works best in your kitchen, for you.
+ I do mine in a heavy-based pan for 5 mins 25 seconds and I get mine from a local farm (thank you Cassie Northcott). A 'rumbling' boil is appropriate, but if the eggs bounce up and down its too much. I crack the eggs open straight away to avoid hardening. I lower the eggs very slowly into the pan to avoid cracking and cool the spoon in between dunkings if I'm doing more than one egg (a hot spoon will make the eggs crack).
+ May your boiled eggs enrich your soul as much as mine have done.
+ It's very much worth forking out for a better egg, this is a domain where extra quality comes at little cost. For example, an ordinary box of eggs will be around 50p cheaper than a really top end product. If you make a comparison with a steak the void between normal and high end can be up to a fiver!
+ Getting a good egg boiled depends on many factors, more than just the time. The size of the egg, intensity of the boiling water, amount of the eggs in the pan, the pan you use and how soon you crack the egg open all influence the outcome.
+ Therefore, there isn't one foolproof way to boil a perfect egg (sorry Delia). Its up to you to figure out what works best in your kitchen, for you.
+ I do mine in a heavy-based pan for 5 mins 25 seconds and I get mine from a local farm (thank you Cassie Northcott). A 'rumbling' boil is appropriate, but if the eggs bounce up and down its too much. I crack the eggs open straight away to avoid hardening. I lower the eggs very slowly into the pan to avoid cracking and cool the spoon in between dunkings if I'm doing more than one egg (a hot spoon will make the eggs crack).
+ May your boiled eggs enrich your soul as much as mine have done.