Perfect boiled eggs

Eggs: you can eat them for breakfast, lunch or and diner. Cook, poach, bake or serve as an omelette, or prepare classic deviled eggs for your birthday party. There is almost nothing you can’t do with them. Of course we also can’t miss eggs when making homemade bread or pizza. They contain many good nutrients such as vitamins, minerals and proteins. Protein is an important food supplement. You can use both the egg white and the egg yolk. The yolk does contain more fat, but is very tasty and makes your recipes creamier.

In News & Now we’ll share a few interesting facts about eggs, great egg-recipes and fun tips and tricks.

We’ll start with an article about how to make the perfect boiled egg, because who doesn’t love a perfectly boiled egg? Whether you prefer your egg to be soft-boiled, slightly soft-boiled, creamy hard-boiled or firm hard-boiled, this trick will help you for sure. All you need is eggs, a pan and water. And of course a pinch of salt and pepper afterwards!

  1. Put your eggs in a deeper pan and fill with cold water. They should be covered by water completely.
  1. Place your pan on the heat and bring the water to a rolling boil. Don’t cover your pan with the lid yet.
  1. When your pan is on the heat, keep an eye on it. When the water has come to a rolling boil, turn off the heat and place the lid on the pan.
  1. Now you have to decide how you like your egg: soft-boiled, semi soft-boiled to creamy or hard-boiled. Set a timer on 4 to 6 minutes for soft to semi soft and 8-10 minutes for hard-boiled.
  1. When time is up, remove them from the pan and place the eggs in cold water for just a minute.
  1. Peel your egg, sprinkle with salt and pepper, and enjoy!