5 minutes: set white and runny yolk – just right for dipping into
6 minutes: liquid yolk – a little less oozy
7 minutes: almost set – deliciously sticky
8 minutes: softly set – this is what you want to make Scotch eggs
10 minutes: the classic hard-boiled egg – mashable but not dry and chalky
They used large hens’ eggs at room temperature lowered into boiling water. When done, scoop the eggs out of the pan and put them in a bowl of cold water (if you’re not eating them straight away) to prevent them cooking any further.