Ingredients: 

• 2 large eggs, free-range at room temperature

• Pot to boil water

• Bowl (enough to fit the two eggs) filled with a couple of ice cubes and ice water

Method: 

1. In the pot, fill water (I usually fill 1/3 of my pot) and bring to a boil (gentle boil and not the bubbling-splattering kinda boil).
2. Using a spoon, carefully add the eggs in one at a time. Let the eggs cook for 5-6 minutes. Switch heat off.
3. Now, remove boiled eggs and place them into the bowl filled with ice water. Let it sit in there for a few minutes (2 minutes or so).
4. Peel the eggs (please be gentle as the whites are still soft and can easily puncture if you use too much force)

These eggs are now ready for any of your favourite dish - on toasts, noodle soups, rice bowls, pastas, salads - almost anything!

I’m having mine on a generous dollop of @dipsngoods eggplant-walnut dip, leftover salad (from yesterday’s lunch which had bits of yummy grilled Halloumi).