How to cook the perfect boiled eggs when cooking starting with cold water.
- 2 eggs
- Sprinkle Salt and pepper
Make sure your eggs are at room temperature, otherwise they may crack when heated.
Put your eggs into a pan of cold water and heat the water until it starts to boil.
Turn off the heat and set the timer for your desired egg softness.
Soft Boiled with a runny yolk: 3 – 4 minutes
Medium Boiled for soft but not runny yolk: 5 – 6 minutes
Hard Boiled for firm yolk: 8 – 12 minutes
Remove the eggs from the water with a spoon and place in egg cups. Crack open the tops with a knife and sprinkle with salt, pepper and little butter if desired.
If wanting to keep boiled eggs for later use, stop the cooking process by covering with cold water. Keep in the fridge for up to a week for later use, peeled or unpeeled.
If you wish to keep for later use, run cold water over the eggs so that it stops the eggs cooking. This also helps prevent the green colour from forming, which is perfectly harmless. This is due to the iron in the yolk and the sulfur in the whites oxidizing, either by cooking too long or if the temperature is too high.
Adding a 1/4 tsp of lemon juice to the water also helps prevent the green colour from forming.
Calories: 70 kcal Carbs: 0.5g Fibre: 0g Protein: 6g Fat: 5