The good egg

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Everyone who knows me, knows I love eggs. I love them more than I love most things. They would be my last supper. Simple and fried, and on good and crusty buttered toast.

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The secret to boiling eggs (and God knows this has taken me most of my life to figure out) boils down (pardon the pun) to 3 things…

1. Make sure your eggs are at room temperature (in winter let them steep in a little warm tap water for a minute or two) or they will crack.

2. Make sure your water is boiling.

3. Timing is everything.

For a regular extra large egg I time as follows:

Extra dippy - 4 minutes

Dippy - 4 ½

Edges of yolk set – 5

Bounce-able - 6 (arrgh)

 

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Recipe:

1 coil free-range chicken sausage

olive oil

few sprigs of thyme and rosemary

sea salt and pepper

4 good eggs (free range for sure but organic is tops)

2 hungry people or 4 less hungry.

Preheat the oven to max. Get a small saucepan of water on the go. Gently twist the sausage into short 4-5 cm links. Toss the sausages on a non-stick baking tray with a little olive oil, torn herbs, salt and a twist of pepper. Roast for 10-12 minutes or until golden and cooked through. Keep warm while you quickly boil your eggs. Cook eggs the way you like them (for obvious reasons they should be dippy, me thinks). Slice the tops of the eggs with a small serrated knife. Cradle them in egg cups and serve with sausage soldiers.