Wednesday, 18 June 2008
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.