Method:
Use a saucepan in which the eggs fit snugly to avoid them cracking while they’re boiling.
Place eggs in saucepan; add enough cold water to just cover them.
Place pan, covered, over high heat.
When it boils, uncover pan, but allow water to continue boiling.
Time the eggs according to your preference: for a 60 g egg, three minutes will result in a soft-boiled egg with a runny yolk and barely set white.
Five minutes will produce an egg with a firm white and yolk beginning to set solid, while 10 minutes will result in a hard- boiled egg.
Tips: To assist in shelling hard-boiled eggs, remove eggs from boiling water, crack the shells all over and immediately plunge into cold water. This prevents the yolk from discolouring, halts any further cooking and speeds up the cooling process, making the shells easier to remove.
