Makers & Brothers

How To Boil An Egg

It’s a a good time of year to talk about eggs, the chocolate kind is rapidly building up on shop shelves everywhere - towers of overpacked ovals. We like chocolate however when it comes to eggs we prefer the regular kind. There is no better way to start off the day than with a soft boiled egg and toasted soldiers.

The humble hen’s egg is a perfect thing – so simple, so tasty. We love how they roll in gentle curves and how much there is to learn about them; their colour depends on the hen’s ears, their membrane makes a great bandage, a chicken lays over 250 a year and according to Canadian research the egg came first not the chicken. For such a little object there is a lot inside. Nature’s own oval multi-vitamin supplement, they can be eaten in a myriad of ways; scrambled, fried, boiled, poached, baked, coddled, devilled and pickled to name a few.

Eggs are definitely a favourite staple here at M&B. We particularly love them as a quick snack on a long walk, hard-boiled and straight from the shell. Our friend Jennifer introduced us to this delight; on winter walks she pops them straight from the pot into her pockets to keep her hands warm, once cool, they're ready for eating. 

“Nobody can eat 50 eggs.”

George Kennedy / Cool Hand Luke / 1967

All that said we seem to always return to the classic. A soft-boiled egg cannot be bettered. Super simple, always good but not fool proof - there are a few timings that need to be watched for and here they are.

To cook soft-boiled eggs, bring a pan of water to a boil and, using a large spoon, gently lower the eggs into it. Time them as follows:

Small eggs – 3 minutes
Medium eggs – 4 minutes
Large eggs – 4 ½ minutes

As soon as the time is up, take them out with a slotted spoon, refresh under cold water for a second, then put them into egg cups.

These timings will produce eggs with the whites just set and the yolks still soft.  

It is best to remove the eggs from the refrigerator and bring to room temperature before cooking.

We recommend that they are served with crisp toast and Irish butter.

Recipe courtesy of How to Boil an Egg.

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