Cooking eggs can be as quick and simple or fancy as you like – and their adaptability makes them a go-to breakfast for many. One of the simplest methods is to boil an egg, because all it takes is a pan of boiling water, right? Well perhaps not, as a food writer has said we've all been making the same mistake when it comes to boiled eggs – and it's to do with the temperature of the water. M.F.K Fisher believes the phrase 'to boil an egg' is simply incorrect and the secret to a boiled egg is not to boil the egg at all. The writer said dropping an egg into boiling water cooks the white nearest the shell immediately and takes time to cook the yolk, when you really you should be aiming to slowly cook it all through at the same time. She has two alternative methods which she believes get better results. The first is to run the egg under cold water to prevent it from cracking before gently placing it in simmering water. Let it sit in the gentle heat for 'whatever time you wish', with Fisher saying it will cook just as fast as when the water is boiling but will be a 'better treated egg' afterwards. The second method is submerge the egg in cold water in a little pan, heating it quickly and as soon as the water begins to bubble, it's good to eat.