Recipe

Boiled egg and soldiers

12 min • 1 servings •

David

Soft-boiled egg with runny yolk in an egg cup, served with toast soldiers, salt, and butter on a plate in a cozy kitchen setting.

Few things are more comforting than dipping liberally-buttered slices of toast into a soft-boiled egg (and then cleaning yolk spots from your suit trousers at the office later that day). All the children I know love it… even the 40+ year-olds.

I just don’t know why so many people over-complicate this recipe. The method that follows is full-proof. Follow it to the letter.

Ready

Large organic eggs at room temperature

1 slice of white bread per person (if you must, brown will do too)

Salt and pepper

Butter (room temperature)

Set

Pan

Toaster

Timer

Go!

Fill the pan with water and bring to a rolling boil. There should be enough water for the egg to be completely submerged.

Using a slotted spoon, submerge the egg into the water. Check to see it doesn’t crack. If it does, remove it and save for another use. If it’s OK, gently remove the spoon, ensuring the egg doesn’t crash to the bottom of the pan.

Set the timer to 4 minutes exactly.

Then cook the toast. It should take no longer than 3 minutes.

In the last minute of preparation, butter the toast, cut into soldiers (slices) and make sure salt and pepper is available in little dishes (it’s preferable this way as you can dip your spoon into the seasoning before dipping into the egg).

After 4 minutes remove the egg with the slotted spoon. Allow the water to evaporate from the egg (about 15 seconds) and serve immediately.

eggs toast

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