- Use fresh eggs at room temperature. If the eggs are too cold, they may crack during cooking. 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.
- 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.
Tip Plunge eggs into cold water after taking off heat. This stops them cooking, so they don’t become rubbery.