Soft Boiled Eggs and Soldiers
Soft boiled eggs and soldiers is a British breakfast staple pairing a perfectly runny-yolked egg served in an egg cup with crispy buttered toast strips for dipping. The entire dish comes together in just 6 minutes.
Soft boiled eggs and soldiers is a British breakfast staple pairing a perfectly runny-yolked egg served in an egg cup with crispy buttered toast strips for dipping. The entire dish comes together in just 6 minutes.
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Toast the slice of bread and when toasted, butter it and slice into strips. The toast should be fairly firm.
In the meantime boil a saucepan of water.
Add the egg to the boiling water with a spoon the moment it starts to boil.
Boil the egg for exactly 5 minutes.
Remove the egg from the water with a spoon and place under a stream of cold water to stop it cooking further.
Take the top of the egg (the non-pointy end) off with a knife and teaspoon, and place a pinch of salt on the top of the runny egg yolk.
Serve up in an egg cup together with the soldiers on a plate.
egg cup
Boil the egg for exactly 5 minutes from the moment the water starts to boil. This creates a runny yolk while setting the whites.
White or brown bread both work well. Toast it until fairly firm so the strips hold their shape and don't become soggy when dipped.
Immediately after 5 minutes, remove the egg with a spoon and place it under a stream of cold water to stop the cooking process.
Soft boiled eggs are best eaten immediately after cooking to enjoy the runny yolk. They do not store well or reheat effectively.
Salt enhances the flavor of the runny yolk and is a traditional seasoning for this dish.
