Step 1

Water level 3cm/1" - Fill the saucepan with enough water so it will cover the eggs by 3cm / 1" or more.

Step 2

Boil first then add eggs - Bring to a rapid boil over high heat. Using a slotted spoon, gently lower fridge-cold eggs into the water.

Step 3

Lower heat - Reduce the heat slightly to medium high - water should still be bubbling but not so much the eggs are being bashed around so roughly they crack. (Note 3)

Step 4

Start the timer once all the eggs are in. - Dippy solders: 3 minutes (can't peel)- Runny yolks: 6 minutes- Soft boiled: 8 minutes- Hard boiled: 10 minutes

Step 5

Cool 10 minutes - Remove eggs using a slotted spoon into a large bowl or sink filled with plenty of cold tap water to cool the eggs. (Ice - Note Cool 10 minutes.

Step 6

Peel from base in water - Crack the base of the shell by tapping it on the counter, then peel under water from the base (it's easier).

Step 7

Storing - Hard boiled eggs can be stored in the fridge for up to 7 days (peeled or unpeeled). Freezing not recommended (whites go weird).