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.
Comments