Prep: 5 mins.
Cooking: 5 mins.
Rating: 1: Very easy
Whatever complete idiot originally said “He can’t even boil an egg” should be shot at dawn, twice each day for a week, just to make sure he/she was successfully finished off……..
It isn’t the easiest of things to explain how to do as it depends where you store your eggs, whether the eggs are very fresh or older, the cooker itself, whether you are using electricity or gas, the pan type, etc. However, follow Saint Delia’s method and you’ll stand a good chance…… just so long as you can boil water……..
You do have access to water, don’t you?
Saint Delia’s method:
- Lower the eggs (using a tablespoon) into gently simmering water.
- Simmer for exactly one minute, then remove the saucepan from the heat, and leave the pan, with a lid on, for a further five minutes for small eggs, six minutes for larger eggs.
- Just prick the blunt end of the eggs with a very sharp knife or something similar (and if you can’t tell which end of the egg is blunt or more rounded, nip off to Specsavers…..) to break into the air sac.
- I lower the eggs (usually 2 or 3) into already vigorously boiling water (no salt) with a tablespoon, and I keep the heat high for 4½ minutes. For one egg (for wusses wot can’t eat more than one egg), try 4 mins.
- Pour the boiling water into the washing-up bowl (don’t put it down the sink cos you’ll be wasting all that energy that you will have to pay for anyway) and start chompin’ y’eggs.