About this recipe: Excellent for salads or on there own, as egg mayonnaise. A creamy yellow yolk centre cooked to perfection with different grading of texture as you bite through the egg.
What a rubbish recipe, my tried and tested method is eggs in cold water, boil for 10 minutes remove and place in cold water for 5 minutes. Shells come off a dream. In your recipe the eggs collapsed when being shelled and the yolks are soft. - 19 Aug 2015
Perfect, mine turned out just a little soft boiled. I do use free range, which differ in size, used to make kedgeree. Now the next skill to master is how to shell them neatly! - 05 Apr 2015
: I have used this recipe several times with great results each time! It produces wonderful eggs which are a must for many of my recipes! My wife loves the deviled eggs I make from these boiled eggs. - 15 Oct 2012