Email: contact@thefineclinic.co.uk
Tel: 0207 636 1367
22 Harley St, London W1G 9PL

Ensure eggs are at room temperature. Eggs taken straight from the refrigerator will crack when placed in hot water.

Accurate timing is the essence of a successful soft boiled egg, so do use a timer – seconds can make a difference! Overcooking will make the yolks black and the egg generally rubbery. Very fresh eggs may need a little extra time.

Select a saucepan big enough to allow the eggs to move freely but not so large that they move too vigorously and risk cracking.

Bring the water to a simmer, never a rolling boil.

Gently lower in the egg/s, using a spoon. Allow to simmer one minute [use the timer] without a lid on the saucepan.  Remove the saucepan from the heat, put a lid on the saucepan, and let sit for 5 minutes for medium sized eggs and 6 minutes for large eggs. They are now ready to eat.