Fill a saucepan 3/4 way full, season with salt and bring to the boil.

Using a slotted spoon, dip the egg in and out of the boiling water a few times, and then gently lower into the water—this helps prepare them for hot water so they don’t crack.

Put the timer on, and boil for either 5, 7.5 or 10 minutes, depending on how you like them. Cooking time can vary if your eggs are cold from the fridge. 

5 minutes for runny

7.5 minutes for soft, firm

10 minutes for hard boiled

Once cooked, serve with a pinch of salt, and a drop of apple cider vinegar — trust me on this one, it’s like hollandaise and eggs, all in one!

Dip steamed, asparagus soldiers into the runny yolk for an extra lush breakfast.

Boiled eggs go really well with avocado, marinated anchovies, smoked salmon, chilli oil, asparagus and mayonnaise.