Boiled Eggs

Delicious as part of a salad or on toast.


  • eggs
  • pinch of salt


  1. Make sure the pan is large enough to hold sufficient water to cover the eggs completely.
  2. Avoid aluminium as the eggs will discolour it.
  3. 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.
  4. 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.
  5. At this time, the whites will be just set and the yolk creamy.
  6. For those who like them more firmly set, allow 4-and-a-half minutes.


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