Put the eggs in a small saucepan and three-quarters fill with cold water.You want enough water so that it won't get boiled away
Bring the water to the boil. Put the lid on the saucepan and turn off the heat and leave on the hotplate for 10 minutes
Take the eggs out and put in a bowl (or sink) of cold water for 5 minutes to stop them continuing to cookIf you're making boiled eggs to eat cold, leave in the water for at least 10 minutes
For the Kedgeree:
Place the haddock fillets in a saucepan and cover with 500ml cold water. Bring to the boil, then reduce the heat and simmer gently for about 8 minutes
Meanwhile, finely chop the onion
When the fish is cooked, drain the cooking water into a measuring jug. Transfer the haddock to a dish or plate, cover with a lid or foil and keep warm
Using the same saucepan, melt 50g of butter over a medium heat and soften the onion in it for 5 minutes. Add the garam masala and cook for a few seconds. Add the rice and stir well to coat the grains, turning up the heat to high
Add 500ml of cooking water (top up if necessary) and a teaspoon of salt and bring to the boil. Turn the heat down so that the rice simmers for about 30 minutes until tenderIf you are using white rice, this will take about 15 minutes
5 minutes before the end of the rice cooking time, remove the skins from the haddock and flake it. Chop each egg into 8 pieces. Chop the parsley
With a fork, stir the flaked fish, boiled eggs, half the parsley and the remaining butter into the rice. Check the seasoning and add pepper and more salt if needed. Cover the pan and replace on the low heat for 5 minutes
Tip the kedgeree gently into a serving dish and garnish with the rest of the parsley
Notes
Everyday Cooks tip:
Kedgeree keeps well on a hot tray, so it's a good meal if people are eating at different times