Abigail Donnelly, Author at Woolworths TASTE

Asian recipes

Lemon soufflé with lemon curd ice cream

10 minutes

Seafood recipes

No-cook broccoli-and-cashew gnudi with olive salsa

Preserves and

Fridge-pickled cucumber with whipped tzatziki

Corn recipes

Fried eggs in brown butter with labneh and corn “ribs”

20 minutes

Anchovy recipes

Anchovy on toast with fresh tomato and parsley butter

5 minutes

Breakfast recipes

The perfect jammy eggs

5 minutes

The perfect jammy eggs

Serves 1

Difficulty Easy

Cooking Time 5 minutes

Ingredients

2–3 medium free-range eggs
sea salt and freshly ground black pepper, to taste

Method

Bring a saucepan of water to the boil, then reduce the heat to simmer. Using a spoon, gently place the room-temperature eggs in the simmering water. Cook for exactly 5 minutes, then place the eggs in an ice bath for 1 minute.
Remove from the ice and allow to come to room temperature. Once at room temperature they will be easy to peel. Serve with sea salt and pepper.

Cook's note: When you’re planning boiled eggs, remember to remove them from the fridge an hour in advance to let them reach room temperature. What happens when you don’t? The cold shells will crack when you place the eggs in simmering water and you’ll lose some of the egg white.

Browse more egg recipes here.

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Caesar chicken schnitzel

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Recipes & Articles by Abigail Donnelly

Strawberry-and-cream yoghurt cake

Scones with whipped vanilla butter

Thai beef curry

Lemon soufflé with lemon curd ice cream

Crispy yellowtail with chips

Raw lemon cheesecake

Abi’s giant scone cake

No-cook broccoli-and-cashew gnudi with olive salsa

Fridge-pickled cucumber with whipped tzatziki

Fried eggs in brown butter with labneh and corn “ribs”

Anchovy on toast with fresh tomato and parsley butter

The perfect jammy eggs

The perfect jammy eggs

Ingredients

Method