Boiled eggs and soldiers, what could be simpler? Well for me they were all too often a game of Russian roulette – would they crack or not and of course there is nothing worse than a cracked boiled egg and a pan full of frothing egg white the day can only go down hill after that! Then I was told the secret add a tea spoon full of salt to the water (thanks Josie!), it will not absolutely guarantee that you eggs will not crack but the odds are very much in your favour. It amazing how such simple tricks can make all the difference when cooking.
Boiled Eggs and Soldiers
Prep time 5 minutes and Cooking time 5 minutes Total time 10 minutes. Serves 2
- 4 eggs (straight from the fridge is fine)
- Salted butter
- Boil a pan two thirds full of water. Keep the lid on until the water is boiling; it will boil much more quickly this way
- Once the water is boiling remove the pan lid, add a tea spoon of salt, reduce the heat to medium high and gently place the eggs into the water; a Spaghetti Server is ideal for this. The eggs should be totally covered by the now simmering water. Do not replace the saucepan lid.
- Set a kitchen timer for 5 minutes (extra large eggs will require 1 minute longer while small bantam eggs typically take in the order of 4 minutes, similarly if you keep your eggs at room temperature a shorter cooking time may be needed).
- While the eggs cook pop the slices of bread in to the toaster and when ready butter with lashings of butter
- By which time the eggs will be ready to serve.
What could be simpler?
Dip in and enjoy!