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Boiled Eggs with Apple Cider Vinegar

Preparation time: 

Enjoy an Easter egg with a difference. The joy of cracking into the fragile shell to reveal on ooze of golden yolk will never tire. Here, the simple boiled egg is into a mini hollandaise with the addition of apple cider vinegar.


1 serving

A note on cooking
I encourage you to embrace a freestyle way of cooking, and use this recipe as a guide. Don’t get too caught up in measuring things exactly — you can eyeball most things.

Cooking should be relaxing, unfussy and an opportunity for you to exercise your creativity. Don’t forget to taste as you go along, and use your intuition with flavours.

Trust your instinct, on whether it needs more of this, or more of that — cook to what you like!




    Method — How To Make Perfect Boiled Eggs

    • Fill a saucepan 3/4 way full, season with salt and bring to the boil.
    • Using a slotted spoon, dip the egg in and out of the boiling water a few times, and then gently lower into the water—this helps prepare them for hot water so they don’t crack.
    • Put the timer on, and boil for either 5, 7.5 or 10 minutes, depending on how you like them. Cooking time can vary if your eggs are cold from the fridge.

    5 minutes — runny
    7.5 minutes — soft, firm
    10 minutes — hard boiled

    From left to right, 5 minutes, 7.5 minutes and 10 minutes.

    • Once cooked, serve with a pinch of salt, and a drop of apple cider vinegar (trust me on this one, it’s like hollandaise and eggs, all in one!)
    • Dip steamed, asparagus soldiers into the runny yolk for an extra lush breakfast.

    Boiled eggs go really well with avocado, marinated anchovies, smoked salmon, chilli oil, asparagus and mayonnaise.

    Bon App! R

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