Wednesday, 18 June 2008

Boiled Egg And Soldiers

Serves: One
Prep: 3 minutes
Cooking: 5 minutes

One or two large fresh eggs (at room temperature)
Slices of bread of your choice
Water – Enough to cover egg(s)

1. Place egg(s) in small pot to conserve energy and with enough cold water to cover them.
Bring water to a boil, and then lower to simmer and put egg(s) into the boiling water. Set timer for 4 minutes.

2. Prepare toast while egg(s) is/are cooking. Butter toast and cut into four or five strips. The strips are known as 'soldiers'.
Assemble soldiers on plate with an egg cup holder.

3. When egg(s) is/are cooked for the desired time, remove immediately and place in egg cup holder.
Cut off egg top immediately with a knife to prevent it from cooking further and serve.
Dip the soldiers into the yolk and enjoy.

Boil the eggs for a longer time if you prefer your yolk not too runny. I prefer the white cooked with runny yolk.


SheR. said...

Haven't heard this term for a long time.. Soldiers. I used to cook that when I was the breakfast chef in London.. gone were the days.. sighs..

Hungrybear said...

My dear, hugs hugs :))
Learnt this dish through HBH.
Been a long time since I had them again.

jen said...

Sooo...yummy again! Lucky gal you! What this gal wants, this gal gets 'cos she CAN cook....marvelleously :)

Hungrybear said...

Hehehehe, Jen, thanks for your kind comments.
I have made it easier for you to enjoy too.
Hugs... HB

Anonymous said...

Your focus was better in the second and third photographs! Great improvement!

If you want something to be sharp in macro, aim the targeting border thingy in the screen (usually in the center) at the object, half-press the camera shot button, then move to how you want the final photo to look (composition), and snap! The object you focused before half-pressing the button should turn out sharper and the other background things should be blurer. :)

Rexic (aka XY)

Hungrybear said...

My love, thanks for the pointers.
Between, hope you are feeling better. Hugs, HB