Easy Perfect hard boiled eggs

    18 min

    Excellent for salads or as egg mayonnaise. A creamy yellow yolk centre cooked to perfection with different grading of texture as you bite through the egg.

    28 people made this

    Serves: 2 

    • 4 medium-large free range eggs
    • enough water to cover eggs in a pan
    • Ice cold water in a bowl

    Prep:1min  ›  Cook:15min  ›  Extra time:2min  ›  Ready in:18min 

    1. Carefully place the eggs in a saucepan (with the shell on obviously) and fill the pan with water such that it covers the eggs, (a little bit of the egg might not be covered this is fine)
    2. Put the pan on a high heat on the stove
    3. When the water comes to the boil leave boiling for 4 minutes (not a second longer) and then turn the heat right off but leave the eggs in the pan for a further 3 minutes
    4. after 3 minutes take eggs out of the pan and into the bowl of ice water to leave to cool
    5. This can be prepared the night before. The colder the easier it is too slice!

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    Reviews in English (3)


    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