There’s more than one way to soft-boiled egg perfection

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There’s more than one way to soft-boiled egg perfection

Are you that person who cannot boil an egg – at least not the runny-yolked way you like it. Stop, breathe and get some tips from the egg-sperts.


The quick, fast boil

Lucy Markowicz, the chef at Durban’s Freedom Café, prefers this method. Place 2 large free-range eggs into a small saucepan and cover with 2.5 cm cold water. Bring the water to a rapid boil, then immediately turn off the heat and allow the eggs to stand for 2 minutes. That’s it!

The steady simmer

Hannah Lewry, contributing food editor at Woolworths TASTE magazine, says it’s all in the simmer. Heat a small saucepan of water over a high heat and, just before it starts to boil, slowly add 4 free-range eggs, ensuring they’re submerged. Simmer for 5 to 6 minutes, then drain and rinse in cold water.

Did you know: Woolies is the only local major retailer to sell only free-range whole eggs. Over 95% of Woolworths’ private label food products that contain egg are also made using free-range eggs. This means the hens that lay your favourite eggs are fed on a vegetarian diet and allowed to roam outdoors during the day with unlimited access to shelter and water. Get your free-range eggs here.

Learn more about Today With Woolies here.

Today With Woolies Article by: Today With Woolies

Discover more about Today With Woolies here.

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