• eggs
  • pinch of salt


  • Make sure the pan is large enough to hold sufficient water to cover the eggs completely.
  • Avoid aluminium as the eggs will discolour it.
  • Use eggs at room temperature, rather than from the fridge (cold eggs are more likely to crack) and put a teaspoon of salt in the water so that if the shells crack the white won't flow out.
  • Bring the water to the boil, set the pan aside, lay the eggs gently with a spoon onto the bottom of the pan, cover and cook for 3-and-a-half to 4 minutes at simmering-point.
  • At this time, the whites will be just set and the yolk creamy.
  • For those who like them more firmly set, allow 4-and-a-half minutes.