Boiled egg with soldiers
- Published: 29 Feb 08
- Updated: 8 Nov 24
Boiled egg and soldiers is the classic dish for breakfast in bed, kids’ teatime and feeding poorly patients of all ages back to strength. Use our boiled egg and soldiers recipe to get the perfect runny yolk to dip your toast soldiers into. Remember, if you’re cooking a large egg, add an extra minute to the cooking time.
Nailed the basics? Now take your boiled egg and soldier skills up a notch with these asparagus and pancetta soldiers with soft-boiled eggs – the ultimate Mother’s Day breakfast in bed.
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Serves 1 -
Ready in 10 minutes
Before you start
If you’re boiling eggs to use in other dishes (like egg mayonnaise sandwiches or a salad), transfer the cooked egg into very cold (ideally iced) water to halt the cooking process. This trick doesn’t just mean the eggs will be cool enough to handle sooner – it also makes it easier to peel and will (if hard-boiling eggs) prevent an unappetising grey ring forming around the yolk.
Eggs really benefit from being well seasoned with salt, so a good pinch sprinkled into the yolk is always a good idea. Try ground white pepper as well as the more common black pepper too.
Always use a slotted spoon to gently lower your egg into the water; dropping it in risks burnt hands or the shell cracking when it hits the bottom.
delicious. tips
Make sure your eggs are at room temperature before boiling. If they’re been in the fridge, take them out 30 minutes before cooking them.