Perfect Eggs.


They are simple and delicious, throw in some toast soldiers and you have got one of the most comforting meals around. I know it seams silly but many people hate boiled eggs because they are used to those rubbery, grey centred, zombie eggs so commonly found in your Granny’s Potato Salad. Follow these instructions and you will be introduced to just about the greatest, most simple pleasure that is the Perfect Boiled Egg.

Fill a pot with water, bring the water to a full blown, rolling boil. Very slowly, lower 2 room temperature eggs into this boiling water and stir them in a clockwise direction for 1 minute (this little trick will ensure that when you cut your eggs open, the yolks will be bang on, dead centre). Leave your eggs to boil for 6 minutes and 40 seconds. As soon as your timer goes off, drain the hot water from the pot and run the eggs under cold water for a minute. Remove the shells, cut the Perfect Eggs in half, sprinkle with some Maldon Seasalt and black pepper. It is that simple.


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