This is a no-fail method for producing the perfect boiled egg. The eggs are plunged into chilled water, which stops the cooking process, and also prevents those nasty grey rings from forming on the eggs. You can use your perfect eggs for Barbecued tuna niçoise salad, egg and potato salad or kedgeree.
Place eggs in a saucepan, so that they fit snugly. Pour enough water over the eggs to cover by 1cm (½“). Pop the lid on and slowly bring to the boil. Immediately remove saucepan from the heat, and allow to sit, covered, for 15 minutes.
Using tongs, carefully transfer the eggs from the saucepan to a large bowl of refrigerated ice-cold water (preferably containing ice cubes). Allow eggs to sit in the chilled water for at least 5 minutes. Refrigerate cooked eggs for 30 minutes, or up to 1 day, before peeling.