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The Egg Guide

Everything an egg wants you to know.

Boiling times, freshness and storage, all in one place.

How do you like your yolk?

6 minutes

Jammy

Set white, soft and sticky centre. Perfect on toast or in a bowl of noodles.

Times are a guide for a large egg lowered into gently boiling water, then cooled in cold water. Bigger eggs and fridge-cold eggs may need a little longer.

The glass of water test

Not sure how old an egg is? Lower it into a glass of water. As eggs age, the air pocket inside grows, and they start to lift.

Lies flat on the bottomVery fresh. Great for poaching and frying.
Stands up on its endOlder but usually fine. Best hard boiled or baked.
Floats to the topPast its best. Better not to use it.

Whatever the test says, trust your nose. Crack it into a separate bowl, and if it smells off, throw it out.

A small egg, doing a lot

72

calories

6g

protein

5g

fat

Approximate values for one large whole egg (about 50g), rounded from USDA FoodData Central. Not specific to Egglu eggs.

Keep them at their best

  1. Keep them in the carton. It protects the shells and stops eggs picking up smells from the fridge.
  2. Skip the fridge door. The temperature swings every time you open it. A shelf inside is steadier.
  3. Pointy end down. It keeps the yolk centred and the air pocket at the top.
  4. Do not wash them until you need them. Washing can remove the shell's natural protective layer.
  5. Wash your hands after handling raw eggs. And cook them through for children, elders and anyone pregnant.