09 October 2009
Perfect Boiled Egg
By complete chance this morning I made the perfect boiled egg. The white was firm and the yolk was perfectly balanced between hard and soft -- not at all runny, I don't like that, but not dry either. Sort of moelleux if that word can apply to eggs. Anyway. Here's what to do, and none of that "make sure your eggs are room temperature" crap.
1.Take egg from fridge and put it directly into pan with a bit of water -- say, about 1/4 of the way up the side of the egg.
2. Place pan on stove, turn on heat to about medium.
3. Boil kettle.
4. When kettle is boiled, pour boiling water over egg until it is completely submerged. Then, keeping the water at a rolling boil, cook for 5 minutes.
That's it! Pop it in an egg cup and eat it!