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Budget Batch-Cook Boiled Eggs with Himalayan Salt

Boiled Eggs Sprinkled with Pink Himalayan Salt and Olive Oil

Perfectly boiled eggs with jammy or firm yolks, drizzled with extra virgin olive oil and finished with pink Himalayan salt flakes, plus optional toppings like black pepper, smoked paprika, sesame seeds, chives, and wholemeal toast for a simple yet elegant meal.
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Prep Time 5 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

  • 8 large free-range eggs roughly 60g each
  • 2 tablespoons extra virgin olive oil 30ml
  • 1 teaspoon pink Himalayan salt flakes fine grind
  • 1 litre cold water for boiling
  • 500 ml iced water for the ice bath
  • Optional: ½ teaspoon freshly ground black pepper
  • Optional: ¼ teaspoon smoked paprika for serving
  • Optional: 1 tablespoon toasted sesame seeds for topping
  • Optional: 2 tablespoons fresh chives finely snipped
  • Optional: 4 slices of wholemeal toast for serving

Method
 

  1. Prepare your ice bath. Fill a large bowl with 500ml cold water and a handful of ice cubes. Set it next to the hob. This stops the cooking instantly and prevents that grey ring forming around the yolk.
  2. Bring the water to a rolling boil. Place a medium saucepan with 1 litre of water over high heat. Wait until you see large, vigorous bubbles breaking the surface and steam rising steadily – that’s your cue. The water should be bubbling like a hot spring, not just simmering.
  3. Lower the eggs gently into the water. Using a slotted spoon, carefully lower each egg into the boiling water. Do not drop them in – you’ll hear a soft thud if they hit the bottom, which can crack the shell. Lower them one by one. You should hear a faint sizzle as each egg enters.
  4. Set the timer for 9 minutes for jammy yolks. For a firmer, fully set yolk, go for 12 minutes. The water should return to a gentle boil within 30 seconds. If it doesn’t, you’ve overcrowded the pan – see the tips below. You’ll see the eggs bobbing slightly as they cook.
  5. Transfer immediately to the ice bath. As soon as the timer goes off, use the slotted spoon to lift the eggs into the iced water. You’ll hear a sharp hiss as the hot shells hit the cold water. Leave them for at least 5 minutes, until they feel cool to the touch.
  6. Peel the eggs under running water. Gently tap each egg on the countertop to crack the shell all over, then peel under a thin stream of cold water. The water helps slide the shell off cleanly. The peeled egg should feel smooth and look glossy, with no torn whites.
  7. Halve and dress the eggs. Using a sharp knife, slice each egg in half lengthwise. Arrange them on a plate, cut side up. Drizzle with the extra virgin olive oil – you’ll see the oil pool slightly in the yolk cavity. Sprinkle with the pink Himalayan salt and any optional toppings. The salt should glisten against the oil.
  8. Serve or store immediately. Eat straight away, or pack into airtight containers for the week. The eggs will keep their texture best if you store them unpeeled and only dress them just before eating.

Notes

For jammy yolks, boil for 9 minutes; for firm yolks, boil for 12 minutes. Use an ice bath to stop cooking and prevent the grey ring around the yolk. Peel under running water for easiest removal. Store unpeeled and dress just before serving for best texture.