Eggs to Go?

Did anyone read this article in the Guardian? They have actually come up with a ready made boiled egg! That you just add water to! And go! That is totally crazy in my mind. I mean, how hard is it to boil an egg?

This the way my mum always boiled the eggs for us. I’m not sure if her mum passed on the secret or whether she got the instructions from a cookery book.

  • Place an egg which is at room temperature (or has been taken out of the fridge for 30 minutes) into a saucepan of cold water. The water should cover the egg/s completely. Bring to boil. Turn off the heat and place a tight fitting lid on the saucepan.
  • Leave to cook for 3 minutes if you like the egg white, a little soft and the yolk runny. 4 minutes for a harder white and runny yolk or  5 – 6 minutes for a hard boiled egg.
  • Transfer to an egg cup immediately and serve with hot buttered soldiers , alternatively, drain the saucepan of hot water and run the eggs under cold water for a good few minutes. Leave in the cold water to cool

And if you’re after a bit of interesting information, serving and eating eggs immediately or cooling immediately in running or ice cold water avoids the green ring which occurs when the eggs are overcooked. The ring is caused by a chemical reaction involving sulphur (from the egg white) and iron (from the egg yolk), which naturally react to form ferrous sulphide at the surface of the yolk. The gas produced when eggs overcook also leaks producing a rotten egg smell. Funnily enough over cooked eggs are harmless.

Hard boiled eggs in their shells keep for a week when stored in the fridge. Just mark the shell with the cooking date.

Beats ready made any day.



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About the Author


Sian Breslin is a qualified home economist, Mum of 3 boys and teacher for over 25 years. She is founder of Sian's Plan and believes that healthy eating can be made convenient with a little organisation.
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