How To Cook The Perfect Soft Boiled Egg

I've previously been entirely incapable of making a good dippy egg - and as a single Mum to a four year old - this simply won't do. 

I've tried every fool-proof method going, and have either been rewarded with a translucent, gelatinous mess, or a delightfully hard boiled creation, fit only for a salad. 

I have, however, finally perfected the soft boiled egg, spot on every time; silky white and creamy yellow, cooked but still perfectly fresh tasting and fit for dunking. I thought I would share the technique that works for me.

All I need now are some cute new egg cups to replace my rather boring white ones, although this egg-box method of serving boiled egg and soldiers is my little boy's favourite! 

Method

  1. Boil several inches of water in a medium sized saucepan.
  2. Take water off of the heat and immediately lower (room temperature) egg in to the water using a slotted spoon, put the lid on the saucepan and leave for exactly six minutes.
  3. Use the slotted spoon again to remove the egg from the hot water, and run under the cold tap for a minute until you can comfortably handle the egg in a bare hand.

Serve with buttered soldiers.




Buying Eggs

Always source eggs from hens that you know. Even those supermarket eggs labelled "free range" are often far from it - in the UK a hen only has to have the option to move freely from one barn, through an opening in to another barn, to be classed a free range hen - she does not have to go outdoors, or even see daylight, and she does not have to have a natural diet.


The only difference between most British free range hens and their caged counterparts is that one has the option to move between two different confined, unpleasant spaces. Misleading television adverts featuring hillside roaming hens that are taken for a ride around the farm by a friendly tractor driving farmer, have done nothing to make things clearer for customers.


Chances are, with a bit of research, you'll find someone with a small community of chickens in their garden, and enough surplus eggs to keep you in supply, in your own neighbourhood, without needing to support factory farming (they'll be tastier AND cheaper too!)

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