Heston Blumenthal's expert 'formula' makes 'perfect' boiled eggs every time
Making yummy boiled eggs consistently can be really difficult, but chef Heston Blumenthal has come up with an expert 'formula' to make 'perfect' boiled eggs each and every time.
Heston's expert "formula" is not to be missed, as he's spent so much time doing "relentless trials" to ensure that his soft-boiled eggs are "perfect". Writing previously for The Guardian, he said that the ideal egg is when "the yolk is warm and runny, wrapped in a blanket of egg white that is just set."
And he has a unique technique to achieve this - and it isn't by boiling the eggs at all. It's by using a water bath to gently simmer them.
This method changes the texture of the yolk and whites slowly enough to get them spot on as it allows you chef to better control the temperature. So, how do you best boil an egg? The first step in Heston's tried and tested formula is to take a small saucepan with a glass lid, and then you should gently lower a single egg into it. Two or three can be cooked at once in the water bath, as long as the saucepan isn't too overcrowded, as then they won't cook properly. Remember, you don't want the white to be snotty, or hard.
Once the pan is full, fill it with water to a level that just covers the eggs. Chef Heston Blumenthal said that you shouldn't put in a "millimetre more." "If you had a centimetre of water covering the egg then you could still get the same result, but you'd have to play with the timing", he shared.
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When the water level is perfect, put the pan on maximum heat with the lid on and bring the water to a boil. Immediately after the liquid begins to bubble, the pan needs to be removed from the heat. Leave the lid on and set aside along with a timer for six minutes. Heston warned that this should be timed "exactly" to ensure that the egg is "perfect."
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