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