Back to basics: Boiled eggs

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Back to basics: Boiled eggs

For better breakfasts – we show you how to take this perfect ingredient from basic to brilliant with these simple techniques.


  • Heat a small saucepan of water over a high heat and, just before it starts to boil, slowly add 4 free-range eggs. Make sure they are completely submerged.
  • Simmer the eggs for 5–6 minutes, then drain and rinse in cold water. Great for ramen or rustic broths and toast.


  • 7 minutes: Medium-soft, delicious with Parma ham-wrapped asparagus for dunking.
  • 9 minutes: Medium-hard and good for a bacon Caesar salad. 11 minutes: Hard-boiled, perfect for an egg-mayo sandwich.

SERVE WITH: Toast soldiers with soft-boiled eggs (obviously) Toast sliced white bread until crunchy, then spread thickly with butter. Cut into soldiers and dunk.

Did you know: “Woolies is the only major South African retailer to sell only free-range whole eggs. Our free-range eggs are laid by hens that roam in large paddocks to peck and dust bathe, and they’re fed a vegetarian diet of grains and pulses with no added colourants, so the colour of their yolks may vary.” – Anda Dlepu, Woolworths poultry product developer.

Discover more recipes featuring eggs here.

TASTE Article by: TASTE

The TASTE team is a happy bunch of keen cooks and writers, always on the look out for the next food trend or the next piece of cake.

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