Happy Saturday! Hopefully you slept in today and are now hungry for some breakfast. Have you ever tried soft boiled eggs? Most Americans I know don’t really eat soft boiled eggs. I personally have never tasted or heard of them until after meeting Shelly’s British family in Florida. The Brits call this dish “eggs and soldiers” basically, if you slice up toast into strips they turn into soldiers.
Prep Time: about 10-15 minutes (to boil the water, or soak the eggs)
Cooking Time: 4-6 minutes (depending on if eggs are in room temperature or straight from the fridge)
What You’ll Need:
Step 1. Boil water. Using a spoon or tongs gently place the eggs in the boiling water. If your eggs are stored in room temperature (or prepped by soaking them in warm water), then it should take about 4 minutes to get them just right. If they’re straight from the fridge then it may take 5 – 6 minutes. What you’re looking for is a cooked egg white, and a warm and runny yolk.
Step 2. Toast your bread. Put them in the toaster while you’re waiting for the eggs.
Step 3. Slice the bread into strips. Make yourself a platoon.
Step 4. Enjoy! Put the eggs on egg holders or if you don’t have egg holders, you can cut out a couple of the compartments from the egg carton, that way you’ll have no egg holders to wash. Slice off the top of the egg, add salt to taste and you’re done. Once you run out of yolk, take a teaspoon and scoop out the egg white, it will easily come off the shell.
For Zoey. We made a sunny side up egg so she can partake in the dipping action without having to deal with eggshells.