Neven Maguire's Complete Family Cookbook: 300 Life-saving Recipes for Super-busy Parents by Neven Maguire

Author:Neven Maguire [Maguire, Neven]
Language: eng
Format: epub
Publisher: Gill Books
Published: 2016-10-06T22:00:00+00:00

MAKES 4

4 medium eggs (preferably free-range or organic)

sea salt and freshly ground black pepper (optional)

1 Place the eggs in a pan that is the right size – they should sit comfortably without bashing into each other. As an extra precaution, to prevent cracking you can prick the round end of the shell with a pin. Add enough cold water to cover them by about 1cm (½in).

2 Bring the water up to the boiling point, then turn down to a simmer. Put a timer on for 9 minutes, until hard-boiled. As soon as they are cooked, drain off the hot water. 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 for about 2 minutes, until they’re cool enough to handle. This rapid cooling helps to prevent dark rings forming between the yolk and the white.

3 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 in case there are any bits of shell still clinging to the egg, then wrap tightly in cling film (or if you prefer, you can leave peeling them until you are ready to eat them). Pack into lunchboxes, and if you’re making these for an adult, consider making little packets of salt and pepper out of parchment paper.

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