How to boil an egg
Written: 6th Jun 2005 | Last Updated: 6th Jun 2005
Raw or underdone eggs are not recommended for human consumption (sorry, Sukiyaki and Steak Tartare lovers!) because of possible contamination from bacteria Ė but donít let that put you off eating properly-cooked ones!
For a classic, 3-minute soft-boiled egg (with a reasonably firm yolk), place your egg in a small saucepan and cover with cold water. Add a pinch of salt. Bring to the boil and boil gently for exactly 3 minutes. Remove egg with slotted spoon to an attractive egg cup and let it stand for half a minute. Then serve with salt & pepper and fingers of lightly buttered wholemeal toast.
For a hard-boiled egg, place egg in saucepan and cover with cold water. Add a pinch of salt. Bring to the boil and boil gently for 8 minutes. Carefully drain hot water from the pan then refill, running cold water over the egg to stop any further cooking. Leave egg in cold water until cool. Refrigerate until you need it.
Once cooked, eggs should be consumed immediately or returned to the fridge. Reheated eggs need to be cooked through thoroughly.
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