Multi-Michelin star chef Heston Blumenthal knows his stuff, right?
So his allegedly fool-proof way of perfect soft-boiled eggs the Heston way must work?
Reluctant, though I am to give any credence to a man with the same name as a rather pedestrian motorway service area (oxymoron alert) I thought I’d give it a try.
So I followed the recipe like so… placed two large fresh eggs in a saucepan and just covered with cold water. Covered with glass lid. Brought to boil keeping an eye on the water. At the first sign of the bubbles, removed from heat and let stand for exactly six minutes. Removed eggs from water and served. Tapped egg, scalded fingertips picking eggshell off boiling hot egg.(I’m a picker, I’m a grinner, I’m a lover, I’m a sinner. All those things but not a chopper.)
Result? Almost completely hard boiled eggs. All those lovely brown-bread soldiers lined up waiting to be dipped would be going to waste. Disaster.
So I boiled another egg my own way. Unlike flaky Mr Service Area’s method, this one *does* work. Guaranteed.
Bring pan of water to the boil – deep enough to immerse large fresh eggs but no more unless you want to wait ages for it to boil.
Have eggs at room temperature, lower gently into the water one by one with tender loving care.
Start counting to 30 seconds while turning down to simmer gently.
At the end of 30 seconds, turn over your four-minute egg timer and when sand runs out (you can take the egg timer with you if you’re leaving the room or going for a short walk but don’t bother to take in the car. They are terrible at navigation) lift your eggs and drain.
Place in egg cup and tap or pick carefully. Sprinkle with a little salt if you like and plunge your solider into the deeply dippy golden yolk. Yummy, yum, yum.
The four minute timer is the one at the front. Other egg sizes are also catered for. 🙂