While the humble egg seems simple to cook, getting the perfect jammy yolks and soft whites is an art. These eggs are made with meal-prep in mind, ready for you to chuck on toast, add to salads or eat straight from the fridge for a high-protein snack.
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Serves
6
Eggs
Water
Ice
Serves
6
Eggs
Water
Ice
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This recipe uses large eggs - for medium cook for 5 mins 30 secs; for small, 5 mins.
Step 1.
Fill a medium saucepan with water to and bring to a rolling boil.
Step 2.
Use a spoon to gently lower in the eggs into the boiling water. Don’t overcrowd the pan or lower the heat.
Step 3.
Set a timer for 6 mins if the eggs are room temp, or 6 mins 30 secs if they’re cold.
Step 4.
While they boil, fill a bowl with cold water and ice. Once the timer goes, transfer the eggs to the ice bath for 3 mins to stop them cooking further.
Step 5.
Peel if you’re eating them now – run them under cold water as you go to make it easier.
If you’re storing them, keep unpeeled eggs in the shell for up to 7 days in the fridge. Peeled eggs should be stored submerged in cold water in a sealed container – they’ll stay fresh for up to 4 days.
Step 6.
To reheat, pop a cold egg in a bowl of warm water for 5 mins. The yolk stays oozy and delicious.
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Notes (1)
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Phoebe C.
16 days ago
turned out so well and with a still runny yoke, even after storing in the fridge
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