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Perfect boiled eggs


There is little better than a perfectly boiled egg with soldiers for breakfast or a lazy brunch. Whether you like soft-boiled runny yolks for dipping or a hard-boiled fully set centre, its simple to get your eggs right every time by keeping a close eye on the cooking time.

Our tutors have put together this simple guide to guarantee your boiled eggs are just right for everyone this Easter, no matter their preference.

We recommend always buying organic eggs – this is not only better for the health of the planet and of course the hens, but will also ensure you enjoy good quality, tasty results. Our favourite are the Daylesford Blue Legbar eggs, available from all of our Farmshops.



Bring a pan of water to the boil, making sure the water is deep enough to cover the eggs when you add them to the pan.

Once the water is boiling, turn the heat down to a simmer. Add the eggs carefully using a spoon and simmer for the following times to achieve your perfect egg. Once the time is up, simply remove the eggs from the pan and place in an egg cup or cool and store for a later time.

10 seconds: this will just set the outer layer of the egg, which you can then crack into egg poaching water to create a perfectly shaped poached egg.

4 minutes: this will fully set the white, with the yolk thickened to a creamy texture but still runny.

6 minutes: The white is fully set with the yolk left tacky, this is perfect for cooling down and turning into a scotch egg.

8 minutes:  the white and yolk will be fully set but the yolk will retain some moisture and be tender.

10 minutes: the white and yolk are fully set, with the yolk floury and dry in texture.

If you are cooking your eggs ahead of time you will need to cool them down as quickly as possible to stop the cooking process and with well cooked eggs, to stop a black ring forming around the yolk. We do this by removing them from the boiling water with a spoon and plunging straight into cold water.





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