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You can boil many types of poultry eggs for human consumption. This example of how to boil an egg, is using a single, fresh, medium sized chicken’s egg, from the refrigerator. Eggs are an excellent source of protein, vitamins, minerals, calcium and iron, and have been referred to as a practically complete form of nutrition! Add some bread, and a fruit or vegetable and you have a delicious well balanced meal. Enjoy!

Soft Boiled Egg

1) Half fill a small pan with water and place over a high heat.
2) When water is about to boil lower the egg, using a metal spoon, into the pan.
3) Count exactly 3 ½ minutes from the time the water boils. ( Approximately ½ minute less for room temperature eggs)
4) Carefully remove the egg and place, pointed side down, in the egg cup or holder.
5) Gently tap the top of the egg with a small spoon to break the shell and peel, or slice the top off with a knife and enjoy!

Suggestion:- Serve with buttered toast and a touch of salt and pepper or Tabasco!

Hard Boiled Egg

1) As above, use a larger pan if cooking more eggs.
2) Place egg in water immediately and bring to the boil. Water should cover the egg.
3) Once boiling, lower the temperature to a simmer and count 7 minutes from this point.
4) Add approximately 1 minute cooking time for each additional egg.
5) Drain and place eggs in cold water to stop the cooking process and make peeling easier. We used to place eggs under cold running water but this is no longer an ecologically sound process unless you then pour this water on your plants!
6) When eggs have cooled, you can roll them gently to break the shells and peel, or place them in the refrigerator, where they will keep for 3 to 5 days.

Tip:- If you forget which eggs are boiled and which are not, place egg on your bench and spin it! A boiled egg will spin well for some time, a raw egg will stop after a few turns!

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