Top tips for a stress-free Easter
Get the result you want by following these timings. We used large hen’s eggs dropped into boiling water. When done, scoop out the eggs and put in cold water (if you’re not eating straight away) to prevent them cooking further.
5 mins Set white, runny yolk, just right for a dippy egg. Serve with toast soldiers. 6 mins Liquid yolk, but less oozy. Use to top steaming ramen. 7 mins Almost set, but sticky – perfect for tuna Niçoise. 8 mins Softly set – for Scotch eggs. They won’t overcook when breadcrumbed and fried. 9 mins Classic hard-boiled – mashable, but not dry or chalky. Use to make creamy egg mayo.