Delia Smith Boiled Eggs Recipe is all about getting the timing right. The eggs should go into already-boiling water, then be cooked for the amount of time that suits the yolk you want. For a soft-boiled egg, the white should be set while the centre remains warm and runny.
Ingredients
- 2 large eggs
- Water, enough to completely cover the eggs
- A pinch of salt, optional
- Toast or soldiers, for serving
How to Make Delia Smith Boiled Eggs
Step 1
Take the eggs from the refrigerator and place them carefully in a saucepan. Cover them with enough cold water so there is at least 2–3 cm of water above the eggs.
Bring the water to a steady boil over medium-high heat. Starting with cold water gives the eggs a gentler start and makes it easier to control the cooking.
Step 2
Once the water reaches a full boil, lower the eggs carefully with a spoon if you have not already placed them in the pan. Reduce the heat slightly so the water continues boiling without violently knocking the eggs against the bottom of the saucepan.
For a soft-boiled egg, cook for about 4–5 minutes. Around 4 minutes gives a very runny yolk, while 5 minutes produces a slightly thicker centre. Add another minute or two if you prefer a firmer yolk.
Step 3
Remove the eggs from the saucepan as soon as they reach your preferred cooking point. Place them briefly under cold running water or into cold water to slow the cooking.
Tap the shell around the top of each egg, remove the shell, and serve immediately. For a classic breakfast, crack the top open and eat the egg with strips of buttered toast.
What to Serve With Delia Smith Boiled Eggs
Buttered toast cut into thin strips is the traditional choice because it can be dipped straight into the soft yolk. You can also serve the eggs with toasted sourdough, grilled tomatoes, sautéed mushrooms, asparagus, or a simple green salad.
For a more substantial breakfast, serve the boiled eggs alongside smoked salmon, avocado, or grilled bread. Season with a little salt and freshly ground black pepper just before eating.
The cooking time is easy to adjust, so the Delia Smith Boiled Eggs Recipe can be adapted to produce anything from a runny breakfast egg to a firmer yolk for salads and packed lunches.
Delia Smith Boiled Eggs Nutrition Information
Approximate nutrition per egg:
- Calories: 70–80 kcal
- Protein: 6–7 g
- Fat: 5 g
- Saturated fat: 1.5–2 g
- Carbohydrates: Less than 1 g
- Cholesterol: About 185–190 mg
- Sodium: About 60–70 mg
These figures are for a plain large boiled egg and do not include toast, butter, sauces, or other accompaniments.
FAQs
How long should I boil an egg for a runny yolk?
About 4–5 minutes once the water is boiling gives a soft egg with a runny or partly runny yolk. Exact timing varies slightly with egg size and starting temperature.
Should eggs be boiled from cold water?
Starting eggs in cold water is a reliable method because the water and eggs heat together. It also reduces the chance of very cold eggs cracking when exposed to boiling water.
How do I stop boiled eggs from becoming overcooked?
Remove them from the hot water as soon as they reach the texture you want. Cooling them immediately in cold water slows the residual cooking.
Why does the shell sometimes stick to the egg?
Very fresh eggs can be harder to peel because the egg white tends to cling more tightly to the inner membrane. Slightly older eggs are generally easier to peel.
Can I make boiled eggs ahead of time?
Yes. Hard-boiled eggs can be prepared ahead and refrigerated in their shells. Soft-boiled eggs are best eaten immediately because their texture changes as they cool and continue to set.