(Recipe courtesy of Maggie Ruggiero)

Lower a room temperature egg into boiling water so that it’s completely submerged. Remove the egg with a slotted spoon after 3 minutes and rest until it’s cool enough to peel. (Do not drop the egg into cold water to help the peeling process because it’s important for the egg to continue to cook as it cools) Serve dipped with hot buttered toast “soldiers” or all by itself, with a small sprinkling of sea salt.


Simple food on a complex backdrop. Photographs by: John Kernick, Food styling: Maggie Ruggiero, Prop styling: Paige Hicks(Art direction/visual concept: Dimity Jones)

Googy-egg: slang: Australia. Means: ‘Egg


5 thoughts on “Googy-Egg

  1. Eggses are best when soft boiled. You have to love that runny yolk. It is the room temperature egg that makes a difference I suppose…? Supper is sorted. Thanks!

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