Jamie Oliver explains how to cook the perfect boiled egg
Jamie Oliver has shared a plethora of recipes throughout his career, but sometimes taking it back to basic is the best, including when it comes to eggs.
His “fail-safe classic” eggs serve four people, cook in under five minutes and claim to be “super easy” to whip up.
Jamie noted: “Making scrambled eggs is fun – just remember that eggs are delicate and will continue to cook even after you’ve taken them off the heat, so it’s really important to remove them just before they’re ready so that they’ll be just right by the time you come to eat them.”
The recipe could be more simple and so I started by cracking two free-range eggs into a bowl, adding some salt and pepper before beating them together with a fork.
I then placed a medium pan over low heat before adding a small knob of unsalted butter to prevent the eggs from sticking as well as to add some flavour.
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Once the butter had melted, Jamie’s recipe says to only pour the eggs in once the butter starts to bubble slightly.
After this, I stirred the eggs with a wooden spatula like you would with any scrambled eggs, making sure to get right to the edges of the pan.
The recipe added: “Keep gently stirring until the eggs look silky, slightly runny and slightly underdone, and then remove them from the heat – the heat of the pan will continue to cook the eggs to perfection.”
From the time it took to crack the eggs into the measuring jug to the time they were plated up was three minutes, and they looked delicious.
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Although an incredibly simple recipe, the breakfast was delicious and the eggs were silky smooth, perfect when paired with buttered toast.
I added some extra salt and pepper onto the top as well as some paprika for a little extra flavour.
I often add a splash of milk to my eggs to help keep them nice and creamy, but removing the eggs from the heat earlier definitely did the trick.
If you fancy going the extra step, Jamie recommended adding some soft herbs to the beaten egg mixture, or even some chilli to add some kick.
Chef James Martin recommended putting some double cream into eggs if you want to keep the eggs softer, and it can also help to add richness to them.
If the eggs do end up being overcooked, whisking some cream into them gently can help to bring them back to life.
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