Thursday, August 02, 2007
Using an electric kettle, boil enough water to three-quarters fill a small pan. Pour the boiled water into the pan, place the pan on a gas/electric hob and bring the water to a steady, rolling boil.
For a soft yolk and firm white, gently lower a large egg into the water and leave for 4 minutes 30 seconds. Remove from water and decapititate the egg. If it is too runny for your tastes, put the top back on for 30 seconds, and next time increase the cooking time by 15 seconds.
A large boiled egg provides less than 100 calories, but supplies your body with 8g protein and 7g fat, along with significant quantities of vitamins B12, B2, D and A.
at 7:14 am