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Bring the eggs to room temperature before cooking. Select a large saucepan with a strainer insert in the bottom so the eggs cannot touch the bottom of the saucepan whilst cooking. Place the eggs in the pot and add cold water until the eggs are covered by an inch of water. [This is just to ensure you have correct amount of water]. Remove the eggs, add a pinch of salt to the pot and bring the water to a full boil.

Using a large pot will give each egg plenty of room which will ensure even cooking. The salt helps break the connection between the egg and the shell, making peeling easier.

Once the water is at a brisk boil, carefully use a spoon to lower the eggs into the water. The water will go off the boil, but keep an eye on it until it comes back to the boil. Once it is boiling again, cover the saucepan and immediately remove it from the heat. Let stand for 5 minutes. Remove the eggs with a spoon – do not drain! [You need to use this water again!] Very lightly crack the shells using the handle of a spoon until they have a good, all-over crackled look and put them back in the water for another eight minutes. Put the lid on the saucepan. The saucepan remains OFF the heat during this time. [Placing the eggs in the water after crackling them should allow hot water to seep in under the shell membrane, making peeling easy.]

After eight minutes, and using a slotted spoon, remove the eggs from the hot water, transferring rapidly to a bowl of very cold water. Add some ice cubes if you have them to hand. This rapid cooling further helps to separate the egg white from the shell. Peeling will be easiest when they’ve just cooled. Keep the eggs immersed in the cold water while peeling them.

Once peeled, chill for an hour to ensure the yolks are quite cool.

This method of cooking should give you perfect eggs which won’t leak from the shell during cooking and which won’t form a dull grey – green colour around the yolk [this is caused by overcooking when the iron of the yolk interacts with the sulphur of the egg white].