Delia Smith Boiled Eggs​ Recipe

This simple Delia Smith Boiled Eggs method uses fresh, large eggs placed in cold water and brought to a boil for perfect results every time. The result is a perfectly cooked egg, whether you want a jammy, soft-boiled yolk for dipping or a firm, fully set hard-boiled egg for salads. It’s a foundational technique perfect for a quick breakfast or a simple snack any day of the year.

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Delia Smith Boiled Eggs Ingredients

• Large free-range eggs
• Cold water, enough to cover the eggs
• Salt (optional)

How To Make Delia Smith Boiled Eggs

1. Prepare the eggs: Place your large eggs in a single layer at the bottom of a saucepan. Make sure they fit snugly to prevent them from knocking into each other. Pour in enough cold water to cover the eggs completely by about an inch.
2. Bring to a boil: Place the saucepan on the stove over high heat and bring the water to a rolling boil.
3. Time for doneness: Once the water is boiling, reduce the heat to a gentle simmer and start your timer immediately. Cook for the exact time based on your preference:
   • 5 minutes for a soft, runny yolk (perfect for dipping toast soldiers).
   • 6 minutes for a medium, slightly jammy yolk (great for salads).
   • 7 minutes for a classic, firm hard-boiled egg.
   • 9 minutes for a very firm, fully set hard-boiled yolk.
4. Cool immediately: As soon as the timer goes off, remove the saucepan from the heat. Carefully drain the hot water and place the eggs under cold running water or in a bowl of ice water. This is a critical step to stop the cooking process.
5. Peel the eggs: Once the eggs are cool enough to handle, gently tap the shell on a hard surface and peel it away.

Recipe Tips

• Start with Cold Water: Placing eggs in cold water and heating them gradually helps prevent the shells from cracking due to thermal shock. It also promotes more even cooking.
• Use an Ice Bath: Plunging the cooked eggs into ice water does more than just stop the cooking. The rapid cooling causes the egg white to contract slightly, which can help it pull away from the shell, making peeling much easier.
• Don’t Overcrowd the Pan: For the most consistent results, cook eggs in a single layer. If they are stacked or crowded, they may not cook evenly, and they are more likely to crack during boiling.
• Use Slightly Older Eggs: Very fresh eggs can be difficult to peel. Eggs that are a week or two old are ideal for hard-boiling, as the membrane inside the shell begins to loosen from the egg white over time.

What To Serve Boiled Eggs

Soft-boiled eggs are a classic breakfast dish, perfectly served in an egg cup with buttered toast “soldiers” for dipping into the runny yolk. Hard-boiled eggs are incredibly versatile. Enjoy them sliced onto avocado toast, chopped into a classic egg or potato salad, made into deviled eggs, or simply eaten as a protein-packed snack with a sprinkle of salt and pepper.

How To Store Boiled Eggs Leftovers

• Refrigerate: Store hard-boiled eggs in the refrigerator. Unpeeled hard-boiled eggs will last for up to one week. If you have peeled the eggs, store them in an airtight container with a damp paper towel and consume them within 2 days.
• Freeze: Freezing is not recommended for boiled eggs, as the egg whites can become tough and watery upon thawing.

Delia Smith Boiled Eggs Nutrition Facts

• Calories: 78 kcal
• Total Fat: 5g
• Saturated Fat: 1.6g
• Cholesterol: 186mg
• Sodium: 62mg
• Total Carbohydrate: 0.6g
• Dietary Fiber: 0g
• Sugars: 0.6g
• Protein: 6g

Frequently Asked Questions

• Why do my eggs sometimes crack when boiling? Cracking is usually caused by the temperature shock of a cold egg hitting hot water. Starting the eggs in cold water, as Delia’s method suggests, helps prevent this. A tiny air cell inside the egg also expands as it heats up, and if it expands too quickly, it can crack the shell.
• What is the green ring around the yolk of my hard-boiled egg? That harmless green-gray ring is a result of overcooking. It’s a chemical reaction between the sulfur in the egg white and the iron in the yolk. Following the specific cooking times and cooling the eggs immediately in ice water will prevent it from forming.
• Why are my hard-boiled eggs so difficult to peel? Extremely fresh eggs are the most common culprit for difficult peeling. The membrane under the shell sticks very tightly to the egg white. Using eggs that are at least a week old and plunging them into an ice bath right after cooking will make them much easier to peel.

Try More Recipes:

• Delia Smith Beef Stroganoff Recipe
• Delia Smith Beef Stew​ Recipe
• Delia Smith Beef In Beer​ Recipe