Boiling an egg is not rocket science, and keeping it simple is the best way. This method is how I learnt as an apprentice Chef and it still works perfectly today. No additives, no gimmicks just plain old eggs and water. And it's quick to do. The eggs don't need to be room temperature, use them straight from the fridge, that works best. Be gentle and they won't crack. By not over cooking them you won't get the dark greenish unsightly ring around the yolk. Easy to peel eggs and works perfectly every time. See my recipe for exact instructions and happy cooking!

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