Usually I like to eat soft boiled eggs. Buttered toast is cut into thin strips (soldiers), perfect for dipping into the runny yolk. Mmm.

Earlier this week we bought some cress that is now starting to outgrow its container so harvest time has come and I must make egg mayonnaise, which means boiling eggs until they are hard.

My nan's proven method is to cover the eggs with cold salted water and bring to the boil and simmer for 5 minutes. Turn off the heat and leave for 15 to 20 minutes. The added salt makes peeling the eggs easier. If you want to cool the eggs quickly, throw a load of ice cubes into the saucepan prior to peeling off the shell. Once the eggs have adequately cooled, slice'n'dice them and mix with mayonnaise, some fresh parsley, a sprinkling of paprika and season with salt'n'pepper.

Okay, now my eggs have cooled so I'm off to do what I've just written.