Want to know how to separate, boil, poach, fry, scramble, or whisk the whites of eggs? Check out the BBC’s food technique videos.
To boil eggs ……
Always start with eggs that are at room temperature to best predict the cooking time and minimise cracking.
For a soft-boiled egg, lower the egg into gently boiling water with a slotted spoon. Allow three and a half minutes for a medium-sized egg and four minutes for a large egg. The yolk will be runny and the white just set. Cook for a further minute if you like your soft boiled eggs a little firmer.
For a hard-boiled egg, start the egg in cold water and bring up to the boil. Once the water is gently boiling, set the timer for between 7-10 minutes depending on how well cooked you like your eggs. The longer you boil the egg, the firmer it will be.
Once cooked, plunge the hard-boiled egg into plenty of cold water for one minute. Drain and cover with more cold water. This will prevent the egg from over-cooking in its residual heat. Cracking the shell with the back of a spoon during cooling will also make the egg easier to peel.
Check out the BBC’s video of the correct technique here
To separate eggs …..
Some recipes require only the yolks or whites of eggs or use both parts of the egg separately. When separating eggs, remember that a little white left in the yolk doesn’t matter, but just a touch of yolk in the egg whites may make them unusable as the fat in the yolk will prevent the whites from whisking properly.
-Place two very clean glass bowls in front of you.
-Crack the eggs, one at a time, over one of the bowls and let the whites fall into the bowl. Keep the egg yolk in one half of the shell.
-Transfer the egg yolk from one half of the shell to the other, tipping any egg white remaining in the shell into the bowl.
-Add the egg yolk to the second, empty bowl.
-Repeat the process with the remaining eggs.
View this technique here