Boiling an egg is not rocket science, and keeping it simple is the best way. This method is how I learnt as an apprentice Chef and it still works perfectly today. No additives, no gimmicks just plain old eggs and water. And it's quick to do. The eggs don't need to be room temperature, use them straight from the fridge, that works best. Be gentle and they won't crack. By not over cooking them you won't get the dark greenish unsightly ring around the yolk. Easy to peel eggs and works perfectly every time. See my recipe for exact instructions and happy cooking!Get full recipe here http://www.recipe30.comSome of the products I use and recommend:https://www.amazon.com/shop/recipe30 (affiliate)Send products or info to:MAILING ADDRESSRECIPE30PO BOX 416MOUNT MARTHA 3934VICTORIA AUSTRALIAWant to post me something? Need a shoutout? Got a product to be reviewed or used on my cooking videos?Let me know!Follow me on Instagram: https://www.instagram.com/recipe30/Follow me on Facebook: https://www.facebook.com/recipe30/Business inquiries:
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