Boiling Eggs
"From one of our national supermarkets and their free monthly magazine, March 2018."
Original is 1 serving
Ingredients
Nutritional
- Serving Size: 1 (56 g)
- Calories 80.1
- Total Fat - 5.3 g
- Saturated Fat - 1.8 g
- Cholesterol - 208.3 mg
- Sodium - 79.5 mg
- Total Carbohydrate - 0.4 g
- Dietary Fiber - 0 g
- Sugars - 0.2 g
- Protein - 7 g
- Calcium - 31.4 mg
- Iron - 1 mg
- Vitamin C - 0 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Gently slide unshelled egg into boiling water (it is easier to measure cooking time if you start with boiling water) and following the times below for your perfect yolk and once cooked to your liking transfer the egg to a bowl of iced water to cook for 5 minutes before peeling.
Step 2
For a set white and runny yolk boil for 4 minutes; for a hard white and runny yolk 6 minutes; for a hard white and creamy yolk 8 minutes and for a hard white and yolk 10 minutes.
Step 3
For a soft runny yolk you could serve any of the following as dippers, toasted bread cut into lengths (soldiers), steamed asparagus wrapped in smoked salmon, pizza cut into lengths, cooked chicken tenders, grilled chipolata sausages, cherry tomatoes on skewers, crispy streaky bacon, crumpets cut into lengths, oven-baked chips or shoestring fries, celery sticks, mushrooms on skewers or grilled/broiled haloumi strips and I sure you could come up with more just let your imagination run riot.
Tips
No special items needed.
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