Soft-boiled egg & soldiers

Soft-boiled egg & soldiers

By
From
Mr & Mrs Wilkinson's How it is at Home
Serves
1
Photographer
Patricia Niven

MR: Many a word has been written about how to boil an egg, but it still surprises me how many home or professional cooks in this crazy, food-obsessed age don’t know how to boil (or poach) one properly. Here’s my advice. Just mind you don’t burn the toast, and if your soldiers are biger than an egg, well, you’re a fool.

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. Fill a saucepan with water three-quarters full and bring to the boil. Lower a medium freerange egg straight from the fridge gently onto the bottom of the pan using a slotted spoon and boil for 5 minutes. Remove with the slotted spoon and set onto a plate to dry for 1 minute, then transfer to your favourite egg cup (we all have one). Serve with a slice of toast buttered right to the crust and cut into soldiers. Enjoy.
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