Soft Boiled Eggs Soldiers Food

SOFT-BOILED EGGS WITH ASPARAGUS SOLDIERS

Steps:

• Cut the woody ends off the asparagus, and cook in a shallow saucepan of boiling water until tender but still has some bite - about 5 minutes. Then drain them and keep them warm while you cook the eggs.
• In a saucepan, bring some water to the boil into which you have dropped a matchstick; according to my Aunt Frieda this stops the white from billowing out into the pan should the egg crack while cooking. Am I going to promise this works? Well, all families have their folklore.
• Lower the eggs into the water and cook them at a steady boil for about 4 minutes. Take them out of the water and immediately slice the top of each one; the yolk should still be runny enough to dip the asparagus spears in.
• Make sure that there's salt on the table for sprinkling into the almost aggressive blandness of the egg and spear, as you eat, with the warm asparagus.

EGGS WITH SOLDIERS

Steps:

• Place 4 eggs in a saucepan of boiling water, then cook over low heat, 4 to 5 minutes; drain. Slice off the tops and season with salt and pepper. Serve with toast strips.

SOFT-BOILED EGGS & SOLDIERS

Steps:

• Place eggs in a small saucepan and cover with water. Bring to a simmer over medium-high heat. Remove from heat and let stand for 2 to 3 minutes for soft-set yolks.
• Cut toast into strips.
• Transfer the eggs to egg cups or a bowl. Tap the top of each egg with a spoon to crack the upper part of the shell and remove. Season with salt and pepper. Serve with the toast "soldiers."

SOFT BOILED EGGS

Steps:

• Fill a medium sized saucepan with water and bring to a rolling boil.
• Make sure your eggs aren't fridge cold. By having the eggs at room temperature, it will be less of a shock for the egg reaching the hot water and therefore less likely to crack. You can also use an egg pricker to make a very small hole in each egg before boiling, which will also reduce the chances of it cracking in the heat. Slowly lower the eggs into the water using a spoon.
• Set your timer for 4-5 mins for runny/dippy eggs to serve with soldiers, or 6-7 mins for soft-boiled eggs for a salad. If serving in a salad, plunge the eggs into a bowl of cold water as soon as the timer goes off - this will stop them cooking and cool the shells quickly for peeling.

SOFT BOILED EGGS WITH CRISPY POTATO SOLDIERS

Steps:

• Fill up a large pot halfway with peanut oil and place over medium heat. Bring a small pot of water to a rolling boil. Cut the potato into long strips like French fries.
• Gently add the eggs to the boiling water and cook for 6 minutes. Drain and run the eggs under cold running water to stop the cooking process.
• When bubbles start to form in the peanut oil, drop in the potato strips and cook until golden brown. Lift the potatoes out of the oil and drain on a tray lined with paper towels. Toss them in a large bowl with the parsley and garlic with a pair of tongs. Add some sea salt and smoked paprika and continue to toss.
• Place the eggs in egg cups (with the large ends in) and arrange the fries on a small plate on the side. Tap the tops of the eggs and peel away the shells. Cut away the tops of the egg whites. Sprinkle with sea salt and pepper. Dip the fries into the yolks!

SOFT BOILED EGGS WITH CRISPY POTATO SOLDIERS

Steps:

• Fill up a large pot halfway with peanut oil and place over medium heat. Bring a small pot of water to a rolling boil. Cut the potato into long strips like French fries.
• Gently add the eggs to the boiling water and cook for 6 minutes. Drain and run the eggs under cold running water to stop the cooking process.
• When bubbles start to form in the peanut oil, drop in the potato strips and cook until golden brown. Lift the potatoes out of the oil and drain on a tray lined with paper towels. Toss them in a large bowl with the parsley and garlic with a pair of tongs. Add some sea salt and smoked paprika and continue to toss.
• Place the eggs in egg cups (with the large ends in) and arrange the fries on a small plate on the side. Tap the tops of the eggs and peel away the shells. Cut away the tops of the egg whites. Sprinkle with sea salt and pepper. Dip the fries into the yolks!

SOFT-BOILED EGGS WITH PANCETTA AVOCADO SOLDIERS

Steps:

• Bring a large saucepan of salted water to the boil. Carefully drop the eggs into the water and boil for 5 mins for runny yolks.
• Meanwhile, heat the oil in a non-stick pan and wrap each avocado slice in pancetta. Fry for 2-3 mins over a high heat until cooked and crisp.
• Serve the eggs in egg cups with the pancetta avocado soldiers on the side for dipping.

SOFT-BOILED DUCK EGG WITH BACON & ASPARAGUS SOLDIERS

Steps:

• Heat your grill to high. Snap off the woody ends of the asparagus spears and discard. Cut the bread into 12 soldiers, a little shorter than the asparagus.
• Place a spear onto each soldier and wrap tightly with a rasher of bacon. Place on a baking tray, season and grill for 15 mins or until the bacon is crisp.
• Bring a pan of salted water to the boil and simmer the duck eggs for about 7 mins, to get a runny yolk and a cooked white. Serve immediately with the warm soldiers for dipping.

ASPARAGUS SOLDIERS WITH A SOFT-BOILED EGG

Steps:

• Heat the oil in a pan, add the breadcrumbs, then fry until crisp and golden. Season with the spices and flaky sea salt, then leave to cool. Cook the asparagus in a large pan of boiling salted water for 3-5 mins until tender. At the same time, boil the eggs for 3-4 mins. Put each egg in an egg cup on a plate. Drain the asparagus and divide between plates. Scatter over the crumbs and serve.

PERFECT SOLDIER SOFT BOILED EGGS

Steps:

• Bring 1/2 inch of water to boil in a pot with steamer basket. ( I use my electric kettle to heat the water super fast.).
• Using tongs, put both eggs in the steamer basket and cover. Set timer for 6 1/2 minutes.
• When time is up, immediately run cold water on them.
• Peel, add salt pepper and butter, or use over pasta or an Aussie style burger!

SOFT-BOILED EGGS WITH CHORIZO SOLDIERS

Steps:

• First, prepare the soldiers. Spread a thin layer of sundried tomato paste on 2 slices of the bread. Put a layer of chorizo on 1 slice, then top with the other slice and press together with a rolling pin. Repeat with the remaining bread. For a vegetarian alternative, use chutney or pesto as your filling.
• Put the eggs in a small pan of cold water. Bring to the boil, then reduce the heat and simmer for 3 ½ mins.
• Meanwhile, heat the grill and toast the chorizo sandwiches. If the layers are starting to separate, press them together again with the rolling pin. Trim off the edges and slice into 1cm-thick soldiers. Serve with the soft-boiled eggs.