Œufs À la coque

boiled eggs

Whether you like soft boiled eggs or hard boiled eggs, you can make them easily and quickly every time once you know how.

Boiled eggs are such an easy and nutritious meal for everyone – for breakfast, for a light lunch or for a tea-time special with lots of buttered toast (yes, even toast fingers!) they are so delicious.

The most important thing these days is that many of us tend to keep our eggs in the refrigerator; personally I leave them out in the kitchen, at room temperature. But you should not place eggs from the fridge directly into a pan of boiling water – why? Because they will crack.

You only need a small pan for boiling eggs and place them (very gently!) in cold water and bring quickly to the boil.

Once boiling, reduce the water to a simmer for the amount of time needed - see below.

For this use a kitchen timer so that you will be accurate every time.



People like their eggs cooked differently so this is how to boil an egg especially for you.

Soft Boiled Eggs

These are eggs boiled in their shells so that the white is firm and the yolk is still soft - as in the picture above.

If you prefer your eggs soft boiled, cook as above for 4 minutes.

Hard Boiled Eggs

For those of you who prefer your eggs where both the white and the yolks are firm, cook for 5 minutes.

If you want to remove the shell before eating your hard boiled eggs, or if you need them for a recipe it is a good idea to peel the shell either under running water so that the bits run off, or place the eggs in a pan of cold water and remove the shell in the water.

The cold water will cool the eggs and prevent the black rings that appear around the yolks.

Now you know how to boil an egg all that is left is for you to enjoy them!