Boiled egg and soldiers

Boiled egg and soldiers

By
From
From Pasta to Pancakes
Serves
1
Photographer
Claire Peters

I remember when I had my first hangover after a drunken night at a friend’s house; it was my mum who (as mums tend to) knew exactly what I needed, and she whipped up two boiled eggs and soldiers for me in the morning. It was the best meal I’ve ever had and it hit the spot at the perfect moment. This is a great Sunday night supper too.

Ingredients

Quantity Ingredient
1 medium egg
1 slice bread
1 teaspoon butter

Method

  1. Bring a saucepan of water to the boil. Use a spoon to lower the egg into the pan. Boil for 4–5 minutes for a runny yolk. For a harder yolk cook for 5–6 minutes.
  2. Meanwhile toast your bread, spread it with butter and cut it into strips or ‘soldiers’.
  3. Drain your egg and place it on a work surface. Hold it in a tea towel as it will be hot. Using a serrated knife, gently cut off the top of the egg and place the rest in an egg cup.
  4. Dip your toast in the yolk and enjoy.

Serving suggestion:

  • You could spoon out all the inside of the egg once it’s cooked. Mix it in a bowl with a teaspoon of butter and some salt and pepper, then dip your soldiers in that. Delicious.

Leftovers:

  • A boiled egg will not stay runny and soft for long, but if you are hard boiling them, you can keep them in the fridge, covered in cold water, for up to 2 days. It takes about 8 minutes to hard boil an egg. Use them for egg and mayo sandwiches. Great for taking into uni for lunch. Just peel the shell off the egg, grate the egg into a bowl, add some mayonnaise, salt and pepper and put into a sandwich with some cress for tradition, or just lettuce.
Tags:
student cooking
easy
healthy
budget
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