Boiled Eggs with Soldiers
Soft-boiled eggs served with buttered white bread strips for dipping. A simple breakfast featuring runny yolks and crispy soldiers.
2,000ml
8piece
8piece
60g
2pinch| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 2,000ml | — | — | |
| 2 | | 8piece | — | — | |
| 3 | | 8piece | — | — | |
| 4 | | 60g | — | — | |
| 5 | | 2pinch | — | — |
Pour the water into a saucepan deep enough to submerge the eggs by at least 2 cm.
Water · 2,000 ml
Bring the water to a full rolling boil over high heat.
Lower the eggs into the boiling water one at a time using a spoon, taking care not to crack the shells.
Egg · 8 pieceKeep the water at a steady, gentle simmer and cook the eggs for exactly 6 minutes for a set white and a runny, jammy yolk.
Cut each slice of bread from the loaf with a bread knife, sawing gently to keep the slices even.
White bread · 8 piece
Lay the sliced bread in a single layer on the baking tray.
Toast the bread under the grill, turning once, until both sides are evenly golden and crisp.
Transfer the toasted bread from the baking tray to the chopping board.
Spread butter generously over each slice of hot toast while it is still steaming.
Butter · 60 g
Cut each slice of buttered toast into 4 equal fingers to make the soldiers.
Lift the eggs out of the water with a spoon and set two eggs upright in egg cups on each plate.
Sprinkle a small pinch of salt over the top of each egg.
Salt · 2 pinchArrange the soldiers alongside the egg cups on each plate and serve immediately.
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 2,000 ml | | Pour the water into a saucepan deep enough to submerge the eggs by at least 2 cm.⏱ 10sResultWater |
| 2 | — | | Bring the water to a full rolling boil over high heat.⏱ 5 minResultBoiling water |
| 3 | 8 piece | | Lower the eggs into the boiling water one at a time using a spoon, taking care not to crack the shells.⏱ 15sResultBoiling water and egg |
| 4 | — | | Keep the water at a steady, gentle simmer and cook the eggs for exactly 6 minutes for a set white and a runny, jammy yolk.⏱ 6 minResultSoft-boiled eggsused in step 11 |
| 5 | 8 piece | | Cut each slice of bread from the loaf with a bread knife, sawing gently to keep the slices even.⏱ 1 minResultSliced white bread |
| 6 | Sliced white breadstep 5 | | Lay the sliced bread in a single layer on the baking tray.⏱ 10sResultSliced white bread |
| 7 | — | | Toast the bread under the grill, turning once, until both sides are evenly golden and crisp.⏱ 4 minResultToasted bread |
| 8 | — | | Transfer the toasted bread from the baking tray to the chopping board.⏱ 10sResultToasted breadused in step 13 |
| 9 | 60 g | | Spread butter generously over each slice of hot toast while it is still steaming.⏱ 30sResultButtered toast |
| 10 | Buttered toaststep 9 | | Cut each slice of buttered toast into 4 equal fingers to make the soldiers.⏱ 1 min |
| 11 | Soft-boiled eggsstep 4 | | Lift the eggs out of the water with a spoon and set two eggs upright in egg cups on each plate.⏱ 20sResultSoft-boiled eggs |
| 12 | 2 pinch | | Sprinkle a small pinch of salt over the top of each egg.⏱ 10s |
| 13 | Toasted breadstep 8 | | Arrange the soldiers alongside the egg cups on each plate and serve immediately.⏱ 15sResultToasted bread |
| Total Time | 12 min | ||
| Nutrient | Per serving |
|---|---|
| 251kcal | |
| 13g | |
| 22g | |
| 11g | |
| 0.7g | |
| 0.4g | |
| 328mg |
Boiled Eggs with Soldiers
Soft-boiled eggs served with buttered white bread strips for dipping. A simple breakfast featuring runny yolks and crispy soldiers.
What you’ll doYou will bring water to a rolling boil, lower eggs into it one at a time, and simmer them for exactly 6 minutes while you slice, toast, butter and cut bread into soldiers. Once the eggs are cooked, you will set them in cups, salt them, and serve with the soldiers on the side.
Ingredients
- Water2,000 ml
- Egg8 piece
- White bread8 piece
- Butter60 g
- Salt2 pinch