The Perfect Boiled Egg

A Peter Kuruvita Recipe 

Now there is one thing that is magnificent with boiled eggs and that is my chilli salt, it is so good my kids will not eat a boiled egg without the chilli salt on it. 

Method: 

1. The egg should be as fresh as possible, because in an old egg the air sack is larger and the yolk is loose as well as the white being slack and not holding the yolk in place.
2. Using a pin make a small hole on the rounded end of the egg, this is where the air sack is. This will prevent the egg from cracking when it goes into the boiling water.
3. The water has to be boiling when the egg goes in.
4. Cook a fridge temp egg for 4 mins for runny 7 minutes for soft firm white and runny yolk and 8 mins for hard.
5. To peel the egg when hot when you remove it from the boiling water put it under  running water and crack and peel it when still warm.

* I recently saw a Philippine lady eating a soft boiled egg by simply cutting the egg in half shell and all and the eating it with a spoon. Quite a good Idea I thought. Trial and error plus watching and learning over the years, I really don't think that after all these years there is one way to peel an egg, because there are so many variables like the above.