Follow our step-by-step video for a perfect hard-boiled egg with a slightly soft yolk – great for egg mayonnaise.
- Saucepan of water
- Slotted spoon
Bring the water to a boil, carefully add in the egg and boil for exactly 7 mins.
After the 7 mins, drain the water from your pan, crack your egg around the pan to break up the shell, then pour over cold water and leave for a couple of mins to cool down.
When it’s cool, take the egg out of the pan and roll it along the work surface – this makes it really easy to peel.
Peel the shell off of the egg with your fingers.
Use a knife or an egg slicer to cut the egg up and use it in sandwiches or egg mayonnaise.