How to boil an egg.

Up until a few months ago, I didn’t consider boiled eggs to be anything special. In fact, I can’t think of the last time I ate one (Passover excluded), and I certainly haven’t cooked one lately. But then, there, for lunch at Felix’s parents house. Boiled eggs. I ate, and quite enjoyed mine. Then piles of tea eggs in Asia, halved boiled eggs in Malaysia alongside curry and rice, kaya toast and 1/2 boiled eggs. Nasi Lemak.
Suddenly this boiled egg idea seemed like a good idea. And it took hold.

Then came The great Nicoise Breakthrough of 2009  and somehow that whole carton of eggs managed to get boiled just right, solid whites and creamy yolks. But how? Don’t worry. It really is easy.

- Take your eggs out of the fridge to warm up to room temperature as much as possible. The shells are less likely to crack this way.

- Place eggs in a small saucepan (the less room they have to roll around, the better), and cover with cold water. Bring to the boil.

- As soon as the water boils, turn it down to a very light simmer, and cook for 5 mins.

- Refresh in cold water. Peel and eat.

If your eggs are very fresh, or you want the yolks more solid, or you bought those enormous eggs from the supermarket because they were on special, cook for a further minute. If your eggs are fresh, they will be more difficult to peel, so it is actually better to use older eggs for boiling.

If you are cooking eggs in advance, they will stay fresher if you peel them just before required.