Easter breakfast – the perfect boiled egg

I’ve recently discovered Heston Blumenthal’s method for the perfect boiled egg, and I must say I’m crowing about it.


Place the eggs in the smallest pan available and add just enough cold water to cover them. Put the lid on the pan and place over the highest heat possible. (It’s really important to bring the water temperature up as fast as you can.)

When the water comes to the boil, remove the pan from the heat and wait for 6 minutes. (Depending on the size of your eggs you may need to adjust this time slightly.)

After the time has elapsed, remove the lid and carefully remove each egg. Cut the top off each egg before serving in egg cups. Season to taste.


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