Go Back

Simple Boiled Eggs

These are great for batch cooking too. Boil a few at once and keep them unpeeled in the fridge for up to a week. Grab one whenever you need a quick protein hit.
Print Recipe Pin Recipe
Ingredients Method

Ingredients
  

  • Medium eggs stored at room temperature

Method
 

  1. Fill a small pot with a little water and put it on the hob on high. 
  2. Boil the kettle at the same time. Once the kettle has boiled, top up the pot with the boiling water so it comes to the boil straight away.
  3. Pierce the round end of each egg with an egg piercer or a pin.
  4. Lower the eggs gently into the boiling water using a slotted spoon. Reduce the heat slightly so the water stays at a gentle boil. 
  5. Start the timer: 5 minutes for runny yolk, 6-7 minutes for jammy yolk, 8-9 minutes for fully set
  6. Place the pot in the sink, pour out the hot water and run cold tap water directly into the pot for a couple of minutes to stop the cooking.