Boiled egg with soldiers is a soft-boiled egg served with buttered toast strips for dipping, cooked for 4 minutes to achieve a runny yolk. It's a classic British breakfast ideal for children, breakfast in bed, and feeding anyone back to health.
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Half-fill a small saucepan with water. Put on the hob over a medium heat and bring to the boil. Once boiling, gently lower the egg into the saucepan using a long-handled, slotted spoon. As soon as the water comes back to the boil, set the timer for 4 minutes. This will give you a lovely soft-boiled egg with a runny yolk, which is perfect for dipping your toast soldiers into. If you want the yolk to be slightly firmer, boil the egg for 5 minutes. If you want a hard-boiled egg with a firm yolk you will need to boil it for 7 minutes.
When the egg is done, carefully lift it out of the pan with a slotted spoon. Put it into an egg cup.
Pop the bread into the toaster and toast until golden brown. Put it on a chopping board and spread it with butter, then cut it into long strips to dip into the egg. Serve the egg with salt and pepper pots.
Boiled eggs are best served immediately while the yolk is still warm and runny. Leftover boiled eggs can be refrigerated for up to 3 days but are not typically reheated for this dish.
small saucepan · long-handled slotted spoon · egg cup · toaster
Boil for 4 minutes after the water returns to a boil for a medium egg with a soft, runny yolk. Add 1 extra minute if using a large egg.
Wholemeal bread works well and provides texture. Any bread toasted until golden brown and spread with butter, then cut into long strips, will work.
Set a timer for 4 minutes from when the water returns to a boil. The egg is done when the timer goes off; the yolk will be soft and runny inside.
Boil the egg fresh when ready to serve for the best runny yolk. Toast the bread and cut into soldiers a few minutes before serving.
Serve with salt and pepper pots on the side for seasoning to taste.
