Perfect boiled egg

Perfect boiled egg

Boiled egg has to be one of the easiest things in the World to cook. I like to make this on Sundays, when breakfast is a leisurely pleasure rather than a mad rush. For me a perfect boiled egg is one that has a runny - but not too liquidy - yolk and firm - but not hard - white. This is my perfect boiled egg recipe.



1 serving
  1. 1 egg
  2. water


5 mins
  1. Change

    Put enough water in the pan so that the egg is covered by 2 cm. water. Take the egg out, bring the water to boiling point and then carefully put the egg back in with the help of a large spoon, taking care not to break the shell

  2. Add Photo

    After five minutes (exactly 5!) turn the heat off, pour the hot water down the sink and run the cold water tap over the egg for a few seconds. This stops the cooking process from continuing.

  3. Add Photo

    Take the egg and gently tap one end on a hard surface to make little cracks. Gently peel the shell of this end. Then with the help of a teaspoon, ease the egg out of the shell and onto the slice of toast.

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