2 Answers

he method is as follows: place the eggs in a saucepan and add enough cold water to cover them by about 1/2 inch (1cm). Bring the water up to simmering point, put a timer on for 6 minutes if you like a bit of squidgy in the centre, 7 minutes if you like them cooked through. Then, the most important part is to cool them rapidly under cold running water. Let the cold tap run over them for about 1 minute, then leave them in cold water till they're cool enough to handle - about 2 minutes.

13 years ago. Rating: 0
Comment this answer Add new comment

in water ifind helps

13 years ago. Rating: 0
Comment this answer Add new comment