{"id":8424,"date":"2023-11-16T14:19:08","date_gmt":"2023-11-16T14:19:08","guid":{"rendered":"https:\/\/cookingwithdia.com\/?p=8424"},"modified":"2023-11-16T14:19:08","modified_gmt":"2023-11-16T14:19:08","slug":"cook-the-perfect-boiled-egg-with-chef-heston-blumenthals-expert-formula","status":"publish","type":"post","link":"https:\/\/cookingwithdia.com\/everyday-meals\/cook-the-perfect-boiled-egg-with-chef-heston-blumenthals-expert-formula\/","title":{"rendered":"Cook the ‘perfect’ boiled egg with chef Heston Blumenthal’s expert ‘formula’"},"content":{"rendered":"
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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
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How to boil an egg<\/h3>\n
The first step in Heston\u2019s tried and tested formula is to take a small saucepan with a glass lid and gently lower a single egg into it.<\/p>\n
Two or three can be cooked at once, as long as it\u2019s not too overcrowded.<\/p>\n
Once the pan is full, fill it with water to a level where it only just covers the eggs. The chef claimed that this should be \u201cnot even a millimetre more\u201d.<\/p>\n
He explained: \u201c If you had a centimetre of water covering the egg then you could still get the same result, but you\u2019d have to play with the timing.\u201d<\/p>\n
When the water level is perfect, put the pan on maximum heat with the lid on and bring the water to a boil.<\/p>\n
Immediately after the liquid begins to bubble, remove the pan from the heat.<\/p>\n
Leave the lid on and set aside along with a timer for six minutes. Heston warned that this should be timed \u201cexactly\u201d to \u201cend up with the perfect egg\u201d.<\/p>\n