Delia Smith Boiled Eggs Recipe

This Delia Smith boiled eggs recipe is a masterclass in simplicity, giving you perfectly cooked eggs every time with tender whites and a yolk cooked exactly how you like it. The texture is clean and delicate, with a pure egg flavour that needs very little embellishment. It is one of the easiest recipes you can make, yet it rewards care and timing. From start to finish, it takes less than 10 minutes.

Ingredients

For the Boiled Eggs

• 2 to 4 large free-range eggs
• Cold water, enough to cover the eggs

How to Make Delia Smith Boiled Eggs Recipe

Prepare the Eggs

• Remove the eggs from the fridge 10 minutes before cooking if possible. This helps prevent cracking.
• Check the shells for any visible cracks and discard damaged eggs.

Bring to the Boil

• Place the eggs in a single layer in a saucepan.
• Pour in enough cold water to cover the eggs by about 2.5 cm.
• Set the pan over medium heat and bring the water to a gentle rolling boil.

Cook the Eggs

• Once boiling, start timing immediately.
• Boil for 3 minutes for a soft yolk, 4 to 5 minutes for a medium yolk, or 7 to 8 minutes for a fully set yolk.
• Keep the boil steady, not aggressive.

Cool and Peel

• Lift the eggs out with a spoon and place them in cold water for 30 seconds.
• Serve immediately, or cool fully if peeling for later use.

Tips for Perfect Boiled Eggs

How do I stop eggs from cracking while boiling?

Use room temperature eggs and lower them gently into the pan. A steady boil rather than a rapid one also helps.

How can I tell if an egg is cooked without breaking it?

Spin it on the worktop. A fully cooked egg spins smoothly, while a soft-boiled egg will wobble.

Should I salt the water?

It is not essential, but a pinch of salt can help egg whites set faster if a shell cracks.

Serving Suggestions

• Serve in egg cups with buttered soldiers
• Slice over buttered toast with salt and pepper
• Add to salads for extra protein
• Mash with mayonnaise for simple egg sandwiches

Storage

Room Temperature

Boiled eggs should not be stored at room temperature for more than 2 hours.

Refrigerator

Keep unpeeled boiled eggs in the fridge for up to 7 days in a covered container.

Freezing

Boiled eggs are not suitable for freezing, as the whites become rubbery.

Nutrition Information

• Calories: 78 kcal
• Carbohydrates: 0.6 g
• Protein: 6 g
• Fat: 5 g
• Saturated Fat: 1.6 g
• Sodium: 62 mg

Nutritional values are estimates and may vary depending on egg size.

FAQs

Mary Berry 3-Layer Victoria Sponge Recipe

Recipe by Rose MeltonCourse: DessertCuisine: BritishDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

Light, fluffy Mary Berry 3-Layer Victoria Sponge filled with strawberry jam and freshly whipped cream. A classic British cake perfect for any occasion.

Ingredients

• 225g unsalted butter, softened

• 225g caster sugar

• 4 large eggs

• 225g self-raising flour

• 1 tsp baking powder

• 2 tbsp milk

• 150ml double cream

• 2 tbsp icing sugar

• 4–5 tbsp strawberry jam

• Fresh strawberries, sliced

• Icing sugar, for dusting

• Butter, for greasing tins

• Baking parchment

Directions

• Preheat oven to 180°C (160°C Fan). Grease and line three 8-inch round cake tins.
• Place butter, caster sugar, eggs, flour, baking powder and milk into a large bowl.
• Beat with an electric mixer for about 2 minutes until pale, smooth and fully combined.
• Divide evenly between tins and level the tops.
• Bake for 20–25 minutes until golden, springy and cooked through.
• Cool in tins for 5 minutes, then turn out onto a wire rack to cool completely.
• Whip double cream with icing sugar until soft peaks form.
• Sandwich the sponges with strawberry jam and whipped cream.
• Dust with icing sugar and decorate with fresh strawberries before serving.

Notes

• Ensure butter is fully softened for best rise.
• Do not open the oven door early to prevent sinking.
• Sponge layers can be frozen unfilled for up to 3 months.