Boiled Eggs

I generally don’t fuss too much about precise measurements and timings when I cook, but I do get a bit technical when it comes to boiling eggs. Follow the timings below to get the eggs cooked to the degree that you like.

1. Place your eggs in a single layer in a saucepan with enough tepid water to cover by about 2.5cm.
2. Bring to the boil over a high heat, and once it reaches a rolling boil, take the pan off the heat and let the eggs sit in the hot water for:
   1. 4 minutes: Soft set whites and runny liquid yolks. I use this for topping noodle soups with when I want a soft-boiled egg.
   2. 6 minutes: Set whites and slightly runny yolks. I use this for eggs that will go through a bit more cooking (see son-in-law eggs, here, and tea leaf eggs, here).
   3. 8 minutes: Hard-boiled eggs with firm whites and creamy yolks. I use these for topping noodles or making salads.
3. Remove the boiled eggs and immediately place under cold running water to stop the cooking process.
4. Crack the eggs by tapping the bottom of them firmly against the bowl, and then lightly tap all over. Let sit in the cold water for 15 minutes before attempting to peel. Old eggs are generally easier to peel, so I tend to use up my old eggs by boiling.