Eggs are full of vital nutrients, vitamins and protein - basically essential for repairing a broken body when student life takes its toll.
There are TWO different ways to test if an egg is fresh...
- The Float Test
Place the egg in a bowl of cold water - the water level should be about two times higher than the egg.
If the egg sinks to the bottom - it's fresh.
If it bobs up and down a little bit on the bottom - it’s probably about a week old but still safe to eat.
If it floats on the top - the egg is off and shouldn't be eaten.
- The Sloshing Test
Hold the egg up to your ear and shake it lightly.
If you can hear a distinct sloshing sound then the egg is most likely off and best not to eat it.
If you hear anything else it's probably fine.
Just remember not to squeeze it too hard or it could end in disaster!
Now you know the egg is fine to eat, you need to know how to boil it...
- Soft boiled egg: for dipping in soldiers
Start with the egg at room temperature to minimise cracking.
Boil a pan of water and once it starts bubbling gently add the egg(s) into the pan.
For a medium egg, cooking time is around 3 and a half minutes and around 4 minutes for a large egg.
This should make a nice runny yolk, or add an extra minute to your cooking time if you like your eggs a little firmer.
- Hard boiled egg: for peeling off the shell and adding to a salad or eating as a snack
Place the egg(s) in a pan of cold water and bring to the boil.
Once the water has started boiling, set a timer for 7-10 minutes depending on how you like your eggs.
Once cooked take the egg out with a slotted spoon and place it into a bowl of cold water for one minute.
Drain it and cover with more cold water.
Crack the shell with the back of a spoon and peel.