Paul Foster, the head chef at Salt, a Michelin star restaurant in England, is an up-and-coming star in the British food scene. He made his mark by making creative, quality food in an unpretentious environment and is the author of the cookbook Salt, which is named after his restaurant.
With years of experience in different kitchens, Foster knows that not all stoves were created alike. He recommends that after you place the egg in the hot water, you set a timer for two minutes. After that, test the firmness of the egg by using a slotted spoon to lift it out of the water and shake it around a bit to check if it has reached the desired consistency. Although it probably won’t be ready after just two minutes, it’s important to keep an eye on your eggs so that you don’t end up with a rubbery, overcooked product or whites that are too runny.