- Use fresh eggs at room temperature. If the eggs are too cold, they may crack during cooking.
- Place pan over medium–high heat. Bring to the boil, then reduce the heat to a simmer.
- Use a pan just large enough to fit all the eggs, to prevent them from banging together while cooking.
- Set the timer once the eggs are simmering.
- Simmer for 3 minutes for very soft boiled, 4 minutes for a set white, 6 minutes for a soft but not runny yolk, and 10 minutes for hard boiled.
- Serve with wholegrain toast or lightly steamed asparagus.
Use a tablespoon or slotted spoon to submerge the eggs in a saucepan of cold water so that they are about 2.5 cm below the surface.
Tip Plunge eggs into cold water after taking off heat. This stops them cooking, so they don’t become rubbery.