Perfect boiled egg
- May 2005
- 1 egg
- Take a small pan and gently place a large egg in it. Add enough cold water to completely cover the egg, and ask an adult to put the pan over a high heat for you. After a few minutes, lots of large bubbles will appear – this means the water is boiling. Turn the heat down to a simmer. Set the timer immediately: 3 minutes if you like really soft-boiled eggs, 4 minutes for a set white and a creamy yolk, or 5 minutes for a set white and firm yolk that’s just a little bit squidgy in the centre.
- When the egg is ready, ask an adult to carefully remove the egg from the boiling water. Put it into an egg cup, and use a teaspoon to take off the top of the egg. Peel away the shell around the rim and serve with wholemeal toast cut into strips, known as soldiers.
You’ll need a kitchen timer. Checking a clock or guessing isn’t accurate enough to cook eggs to perfection.
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