Boiled eggs

Boiled Eggs

Serves: 2

Boiling an egg is simple once you have mastered the basics.

Ingredients
2 Large Scottish Produced Quality Eggs
Water for boiling
Pinch of salt
Buttered toast cut into soldiers to serve (optional)

Method
Place eggs in a small pan. Cover with at least 2.5cm (1") of cold water, add a pinch of salt and place the pan on a high heat. When the water is almost boiling, gently stir the eggs and set a kitchen timer for one of the timings below:

3 minutes for really soft boiled yolk and set white
4 minutes for slightly set yolk and set white
5 minutes for firmer yolk and white
6 minutes for hard boiled with slightly soft yolk
7 minutes for firmly hard boiled

Reduce heat slightly to keep water bubbling but not fast boiling and stir the eggs once more.

Once cooking time is complete, remove the eggs from the pan with a slotted spoon, place into egg cups and serve immediately with hot buttered toast soldiers.

Cooking Tip
To prevent eggs cracking, make a small pin prick in the shell at the rounded end to allow the steam to escape.

Home / Information / Members / Scottish Eggs / SEPRA News / Press Releases / Farmers Markets / Useful Links / Recipes / Edible Eggs / What's New / Search / Site Map