Happy Easter everybody! I know most people are obsessed with chocolate eggs (me being one of them) but I thought I would talk about boiled eggs.

Boiled eggs have become a stable in my life and in my toddler’s life (Willow is obsessed), and this became more apparent when I had gestational diabetes and was told that having a high protein breakfast was important to maintain good sugar levels. Of course at the time I had to have well cooked eggs but since I’ve been able to, I’ve really focused on my two 3/4 cooked eggs and one slice of toast breakfast combo.

In the pursuit of the perfect boiled eggs, I have been experimenting on what the best best boil time are for my preference for a 3/4 cooked egg where the yolk is runny but the whites are quite well cooked.

I generally keep my eggs in the fridge. I know there are a lot of people who say you should get your eggs to room temparture then boil the eggs, but honestly I don’t have the patience or the time to do this. So this is my version of how to achieve 3/4 cooked eggs.


  1. Grab two eggs from the fridge and add to your saucepan
  2. Boil enough fresh water in your kettle to cover your eggs
  3. This is the important step so you don’t crack the egg shells due the temperature difference between the fridge cold eggs and the hot water – very slowly pour your kettle water into your saucepan so your egg shells don’t split
  4. Set a timer for 7 minutes and simmer on a low heat
  5. When the timer rings, drain the hot water from your eggs and put them into your egg cups asap



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