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Eggs can be cooked in so many different ways but they\u2019re hard to get spot on when it comes to soft boiling.<\/p>\n
While it may seem like little can go wrong as they boil for a mere few minutes, chef Heston Blumenthal claimed that every second counts.<\/p>\n
The British TV personality is regarded as a pioneer of multi-sensory cooking, food pairing and flavour encapsulation, so he knows a thing or two about simple things like eggs.<\/p>\n
That said, his expert \u201cformula\u201d is not to be missed, having spent time doing \u201crelentless trials\u201d to get it \u201cperfect\u201d.<\/p>\n
Writing previously for The Guardian, the chef said: \u201cFor me, an egg is just right when the yolk is warm and runny, wrapped in a blanket of egg white that is just set.\u201d<\/p>\n
READ MORE: <\/strong> Chef’s jacket potato cooking tip takes just 10 minutes and ‘tastes great’<\/strong><\/p>\n He continued: \u201cWhen the white\u2019s not mucus-like (which means it\u2019s not cooked) and not hard, it\u2019s silken and melts in your mouth.\u201d<\/p>\n According to Heston, achieving this is best done by not boiling the eggs at all, but rather use a water bath to gently simmer them.<\/p>\n This changes the texture of the yolk and whites slowly enough to get them spot on as it allows greater control over the temperature.<\/p>\n Don’t miss… <\/strong> ![](\"https:\/\/cdn.images.express.co.uk\/img\/dynamic\/14\/590x\/secondary\/boiled-eggs-heston-blumenthal-5067909.jpg?r=1700063080536\")
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