Thursday, June 5, 2014

Soft Boiled Egg with Soldiers

One of my best friends from college told me a story about herself when she was a kid. Her mom made her an egg sandwich. A peer saw her eating the sandwich and teased her about the yolk dripping from her sandwich. The teasing got to a point where she could no longer enjoy her food. G is one of the sweetest people ever so when you hear her tell the story, it breaks your heart! To be honest, it also makes you laugh a little too. Anyway, she was just trying to enjoy her meal and some dumbo kid ruined it for her.

Now that we're all grown ups, I think most of us can appreciate the beauty of a runny yolk. There's a richness and a creaminess that makes me really happy. I've shared my fair share of drippy, gorgeously yellow yolks on my blog already but I'm adding to the pile. Today, it's soft boiled eggs with crispy bread soldiers, which are perfect for dipping into the runny yolk.
Ingredients [for 1]:
1 egg
slice of bread
butter
salt & pepper

Bring a pot of water to a boil and then reduce the heat to a simmer. Place your egg gently into the water and cook for five minutes exactly. Set a timer! Drain the pot and then run the egg under cold water for one minute.
To make the soldiers, cut the bread into sticks. Spread with butter all over and then toast in a pan until the bread is crisped up and golden brown on all sides. FYI, you should be doing this while the egg's cooking so that they're both ready at the same time.
All that's left to do is serve. The eggs should be served immediately; soft boiled eggs do not keep the way that hard boiled eggs do. Serve with salt and pepper, if you like. By the way, my little egg cup is from H&M. If you don't have an egg cup, you can use a shot glass.
There are several tools and techniques for eating soft boiled eggs. I'll share how I personally like to break into these suckers. With the pointy side up, tap the side of the egg towards the top and once it cracks, slice into it and remove the top. Use a spoon to scoop out the lovely whites from the "cap" and pop that in your mouth; savor the silky, soft, and perfectly cooked whites. Then, it's all about the dipping. Plunge those crispy soldiers into the yolks until a waterfall of yellow goodness cascades over the sides of the shell. Delicious. Once you've had your fill of yolk and soldiers, use a spoon to scoop out the rest of the egg from the shell.
Delicious, nutritious, egg-cellent breakfast right here. This chick's smitten.
Here's the recipe page:

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