It’s no secret that I love fried eggs – I do tend to put them on every possible type of leftover. But I also love boiled eggs, and often have one for breakfast with cereal and a pot of tea.
Everyone seems to have their own method for boiling eggs, and I have different methods depending on what final result I’m going for. If I want them hard-boiled for making devilled or curried eggs, I use the approach of putting them in cold water, bringing the pot to a boil, then turning it off and letting it sit covered for exactly twelve minutes, then quick-chilling the eggs. But when I’m boiling an egg for breakfast, I want it soft and runny inside, with the white just set.