Boiled Eggs


Boiled Eggs

  • Difficulty: Easy
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Boiled eggs are super easy to make. They make a fantastic high protein, portable snack that you can take for breakfast or add to salads as a protein source for lunch. You can also use them as ingredients in recipes. Some of my favourite egg recipes include Son in Law Eggs and Scotch Eggs.

I am usually screeming out the door super early with the kids on a Monday morning so I prepare a big batch of hard boiled eggs on Sunday afternoon so they are ready in the fridge. I usually grab 2 eggs and a chunk of cheese for a quick breakfast on the go. If i’m not eating my eggs immediately,  I prefer to keep my eggs unpeeled until I’m ready to eat them.

Tips for cooking boiled eggs include not overcooking eggs. This is when the grey ring forms around the white. Also, I like to stop the cooking process as quickly as possible when I’m cooking eggs. This is mainly to keep the yolk runny if I want to use them for soldiers, or prevent a semi-firm yolk from going hard. If you drain the eggs and change the water several times as son as you take them off the heat, the eggs will cool quickly. Simmer for 4 minutes for soft eggs, 5 minutes for semi-firm yolks or 8 minutes for hard eggs. If your like me and you loose track of time easily, use a timer. For more information on eggs please see the Egg page.



  • 8 eggs

Egg Bowl C


  1. There are a few ways to boil eggs but this is the method I use. Lay the eggs in a single layer in a saucepan and then cover them with cold water. Put on the lid and put over high heat. Once the water comes to the boil, bring back to a simmer by turning the heat down slightly and replace the lid onto the top of the saucepan leaving a gap for the steam to escape. Ensure that the water simmers and doesn’t boil too rapidly or the egg shell will break during cooking and the uncooked egg may leak into the water.
  2. Simmer gently for 4, 5 or 8 minutes depending on the yolk you wish to make (please see above). Once the time is up, remove the pan from off the heat and drain the hot water. Fill the saucepan with several changes of cold water. Crack the top and bottom of the eggs on the side of the saucepan and put back into the pan as the cold water is filling. Allow the eggs to sit in the cold water as you begin to peel them. Peel removing all the shell and outer membrane and pat dry.



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