Make ‘perfect’ dippy eggs in ‘four minutes’ with ‘foolproof’ and ‘easy’ method

Lynsey Crombie shares how to make dippy eggs in air fryer

The perfect dippy eggs should have a creamy but firm white and a melt-in-your-mouth creamy yolk.

The good news is that this style of egg can be cooked just right in less than five minutes.

So for those looking to make dippy eggs with soldiers for breakfast or want to add soft-boiled eggs to a bowl of ramen or a warm salad, cooking expert, Miriam Nice has shared her method with BBC Good Food.

She said: “Struggle to make perfect soft-boiled eggs with a runny centre? Just follow this foolproof recipe, then serve with toast soldiers or in a salad.”

This method claims to be “easy” to make and takes only “four minutes” from beginning to end.

READ MORE: ‘Easy’ recipe to cook the ‘perfect omelette’ in ‘less than 10 minutes’


1. The first step is to dill a medium-sized saucepan with water and bring to a rolling boil.

2. Next, make sure the eggs are not fridge-cold. By having the eggs at room temperature, it will be less of a shock for the egg to reach the hot water and therefore less likely to crack.

If the eggs are stored in the fridge, take them out one hour before cooking.

An egg pricker can be used to make a very small hole in each egg before boiling, which will also reduce the chances of it cracking in the heat. Slowly lower the eggs into the water using a spoon.

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3. After, set a timer for four to five minutes for runny/dippy eggs to serve with soldiers, or six to seven minutes for soft-boiled eggs for a salad.

If serving in a salad, plunge the eggs into a bowl of cold water as soon as the timer goes off – this will stop them from cooking and cool the shells quickly for peeling.

If the eggs are not cooled down fast enough, they might form dark rings between the yolk and white as they continue to cook.

How to peel boiled eggs

It can be harder to peel eggs that are started in cold water as they sometimes fuse to the shell. If you’ve always found this to be the case, try a boiling water start instead.

To peel the eggs, crack the shells all over on a hard surface. It is possible to roll them while pressing down with your hand.

The shells should then slip off in large pieces (starting from the wide end) attached to the membrane.

Households can do this in a bowl if they prefer. After, make sure to rinse off any chips of shell.

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