A heavy based pot big enough to hold all your eggs on one layer. A slotted spoon and an accurate timer.
To help prevent eggs cracking, always bring them up to room temperature first. Some people like to make a small pin prick in the shell at the rounded end to allow the steam to escape.
- 2 ecoeggs at room temperature
- Sea salt and fresh ground pepper
- Thick buttered toast to serve
Place eggs gently in your pot. Cover with at least 2.5cm (1") of cold water, add a pinch of salt and place the pan on a high heat. The following times relate to a medium sized egg, if yours are smaller take off a minute or add one for larger eggs. When the water is almost boiling, gently stir the eggs and set a kitchen timer for one of the timings below:
- 3 min for really soft yolk and set white
- 4 min for slightly set yolk and set white
- 5 min for firmer yolk and white
- 6 min for hard boiled with slightly soft yolk
- 7 min for firmly hard boiled
Reduce heat slightly to keep water bubbling but not fast boiling and stir the eggs once more. Once cooking time is complete, remove the eggs from the pan with a slotted spoon, place into egg cups and serve immediately with thick hot buttered toast. If not eating the hard boiled egg straight away, plunge immediately into running cold water until cooled. This will help reduce the harmless grey ring around the yolk.
Mix half sea salt with ground cumin. Dip your peeled hard boiled eggs in the spice mixture and consume with warm Turkish bread and sweet minted tea.