My happiest childhood food memories are of perfectly boiled dippy eggs with soldiers prepared with love by my Mother. I still ask her to make them for me, although these days I have it pretty much sorted, and she is the one usually asking me when she comes to visit. For me, I am quite particular about how I like my eggs. The perfect boiled egg is one that is runny, but too runny. I like the whites set, I like the edges of the yolk starting to get hard, I like it smothered in salt and pepper and the toast has to have lashings of butter on it. Spread thick as cheese that melts into delicious rivers. I like to dip the soldiers in to start and once all the dippiness has gone, I like to spoon out the whites and remaining yolk onto the thin soldiers with extra salt and pepper on top. It’s not the prettiest or best way, it’s my way. And quite frankly, the best way.
Thankfully both my children have taken on the love of boiled egg in the same way. What choice did they have? They eat them the same way as me, and we often have boiled eggs for dinner when tiredness and can’t be botheredness gets in the way.
Here is how I cook them to get them perfect (well to me at least) EVERY SINGLE TIME. No cracks. No busted bits with whites hanging out. EVERY TIME. There are no tricks, I keep my eggs in the fridge and can’t be bothered to take them out beforehand. I use free range organic eggs if I can (no we still don’t have the chooks sorted) the fresher, the better.
1. Take a saucepan, fill it with water and whack it on the stove until it starts to boil.
2. Get your eggs out of the fridge and to stop them from rolling off your bench, keep them on your piece of toast ready for the toaster. I know! I am a genius.
3. If you have a microwave, you have a kitchen timer. See the button timer? Who knew? I didn’t! And now you do! Press it, enter 5 MINUTES in preparation. 5 mins is the precise and exact timing I use. No more. And only less if you have small eggs. If they are small, you will boil the eggs for 4 minutes.
4. Once the water is boiling, put your eggs onto a spoon and lower them into the water one at a time. Press start on your microwave timer and walk away Renee.
The eggs will boil and bump about. Mine never crack despite being cold from the fridge, and they never bang into each other. They just do their thing. At 2.30 to go whack that toast in the toaster.
Get that salt and pepps and butter ready. You’re almost there. Butter the toast and as soon as the timer goes off, drain them and whack the egg into the egg cup with the spare on the side ready to go.
Get stuck in and enjoy one of life’s simple pleasures. You can also use this method to prepare an egg for a salad or to have on toast (peel the skin and then cut open the peeled egg on top of a Nicoise salad or just a piece of toast). DEAD SET.
Do you like boiled eggs?
Have anything you have cooked a gazillion times you think you are an expert at?