zoom

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Delia's How to hard boil eggs

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Delia's How to hard boil eggs

    Ingredients

    Method

    Some people hate soft-boiled eggs and like to eat them straight from the shell, hard-boiled. All well and good, but if you want to use hard-boiled eggs in a recipe and have to peel them, this can be extremely tricky if the eggs are too fresh.

    The method is as follows: place the eggs into a saucepan that is the right size so that they sit comfortably and don’t crash into one another (and as an extra precaution, to prevent cracking you can prick the round end of the shell with a pin) then and add enough cold water to cover them by about 1cm. Bring the water up to boiling point then turn to a simmer, 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. As soon as they are cooked drain off the hot water.

    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. This rapid cooling helps to prevent dark rings forming between the yolk and the white. 

    To peel them crack the shells all over on a hard surface.  Then peel the shell off starting at the wide end.  After peeling rinse again incase there are any bits of shell still clinging.

    Once you've mastered the art of boiling eggs you can serve them in a variety of ways.

    Your recipe note

    Edit your recipe note


    Recipe adapted from Delia’s Complete How to Cook published by
    BBC Books 2009 ©Delia Smith 2013

    To watch this recipe video, click here


    For more information about Delia's online cookery school go to www.deliaonline.com 

    Comments

    Average user rating

    5 stars

    Glossary