Back to basics: Boiled eggs

  • Share this story
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.

BASIC: SOFT-BOILED

  • 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.

BRILLIANT: MEDIUM TO HARD

  • 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.

Social Media

You might be interested in...

Comments