SIX MINUTE PERFECT BOILED EGG

My mum has taught me how to cook perfect eggs, now this you might think is easy peasy, sure cooking a egg is but to cook the perfect egg to order is not as easy as you might think.  

To cook the perfect runny egg where the white is just set and the yolk really runny or to have a soft boiled egg where the yolk is still soft, thick and gooey, (often confused with a hard boiled egg) and then there is the hard boiled egg where the yolk is set but still soft and squidgy without the grey/blue ring around the yolk, that colour ring means the egg was cooked too long and it makes for a rubbery squeaky when eaten egg. 

Mollet Eggs

This is my favourite way to eat eggs, I love the white to be just set and the yolks to be soft thick and gooey, not runny runny, but the yolk will have just wanted to start to set and will very slowly run like thick honey, perfect.

The All Important Method

This is the key to success every time, my mum says I have to follow the instructions like a military operation and five seconds over time will make the difference between the yolk setting that little bit more making all the difference between a runny or soft boiled egg!  You know the ones where your soldiers go in and come out clean!

The Perfect Mollet Egg

Bring a small but deep saucepan of water to a simmering boil, add your room temperature eggs and immediately set the timer for 6 minutes, if your eggs are large the add a further 20 seconds.  Leave to simmer and now this is the important bit, as soon as that timer goes off you have to take the pan immediately to the sink drain off the hot water and place the saucepan under the running cold water tap, leave the saucepan in the sink and allow the cold water to run in and over the top of the saucepan for a further 10 seconds, then turn off the tap and leave the eggs in the cold water for another 20 seconds, it is these seconds that make the difference between a more fluid yolk or a further slightly set yolk, you can adjust this to your own likin.  

Sometimes I do not leave the eggs for the further 20 seconds in the cold water and this just stops the setting a little bit more and gives me a thick yolk sauce without a hint of setting.  A perfect solider dipping egg as this yolk coats the solider so thick it is rich and divine.

My 1st Cream Legbars egg, this is sooooo exciting...

This is my Great Grandad's egg cup that my Grandma also used to eat her eggs in growing up and then my mum had her eggs in this egg cup throughout her childhood and now it is mine, that is FOUR generations, and I think how amazing that I have two pet pigs and this is a pig egg cup !!!