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Dish of the day.

Begin with boiling

Boiling an egg is simple once you have mastered the basics

2 large Lion quality eggs

Water for boiling

Pinch of salt

Buttered toast cut into soldiers to serve (optional)

Place eggs in a small pan. Cover with at least 2.5cm (1 inch) of cold water, add a pinch of salt and place the pan on a high heat. When the water is almost boiling, gently stir the eggs and set a kitchen timer for one of the timings below:

3 minutes for really soft boiled yolk and set white

4 minutes for slightly set yolk and set white

5 minutes for firmer yolk and white

6 minutes for hard boiled with lightly soft yolk

7 minutes for firmly hard boiled

Reduce heat slightly to keep water bubbling but not fast boiling and stir the eggs once more.

Once cooking time is complete, remove the eggs from the pan with slotted spoon, place into egg cups and serve immediately with hot buttered toast soldiers.

Cooking tip

To prevent eggs cracking, make a small pin prick in the shell at the rounded end to allow the steam to escape.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 2003 Gale, Cengage Learning. All rights reserved.

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Publication:Evening Chronicle (Newcastle, England)
Date:Apr 23, 2003
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