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
Struggle to make perfect soft-boiled eggs with a runny centre? Just follow our foolproof recipe, then serve with toast soldiers or in a salad niçoise
Provided by Miriam Nice
Categories Breakfast, Brunch
Time 5m
Number Of Ingredients 2
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.
Nutrition Facts : Calories 191 calories, Fat 13 grams fat, SaturatedFat 4 grams saturated fat, Protein 19 grams protein, Sodium 0.5 milligram of sodium
SOFT-BOILED EGGS WITH CHORIZO SOLDIERS
Jazz up the soldiers for your dippy egg with sundried tomato paste and chorizo or vegetarian pesto - an easy and quick breakfast or brunch
Provided by James Martin
Categories Breakfast, Brunch
Time 20m
Number Of Ingredients 5
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.
Nutrition Facts : Calories 413 calories, Fat 16 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 21 grams protein, Sodium 2 milligram of sodium
SOFT-BOILED EGGS & SOLDIERS
Soft-boiled eggs with toast soldiers are a classic English breakfast. Simply cut toast into strips and serve with dippy eggs for a fun, kid-friendly breakfast recipe.
Provided by EatingWell Test Kitchen
Categories Healthy, Quick & Easy Egg Recipes
Time 10m
Number Of Ingredients 4
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."
Nutrition Facts : Calories 284.5 calories, Carbohydrate 24.7 g, Cholesterol 372 mg, Fat 11.5 g, Fiber 3.4 g, Protein 19.5 g, SaturatedFat 3.5 g, Sodium 542.2 mg, Sugar 2.8 g
PERFECT SOFT BOILED EGGS
When I want a soft boiled egg I want the yolk soft and the white firm. The boiling time has a lot to do with your elevation. 5 minutes is perfect for an elevation of 1100 ft (330 meters) if you are nearer sea level decrease the boiling time if at a higher elevation increase the time. I was surprised that there wasn't a recipe for soft boiled eggs posted (just one with saltine crackers) So simple as it may be I am sure there are many that struggle for the perfect boiled egg. Invest in an egg pricker, a little tool that will prick a small hole in the bottom of the egg allowing the air to escape, preventing the egg from cracking as it boils
Provided by Bergy
Categories Breakfast
Time 7m
Yield 2 serving(s)
Number Of Ingredients 3
Steps:
- Bring the water to a rapid boil.
- add saltand keep it at a rapid boil.
- Prick the bottom (wider end) of the egg with an egg pricker
- Immerse in the boiling water and boil for exactly 5 minutes.
- Dash in cold water, crack & enjoy.
Nutrition Facts : Calories 143, Fat 9.5, SaturatedFat 3.1, Cholesterol 372, Sodium 1326.1, Carbohydrate 0.7, Sugar 0.4, Protein 12.6
BASIC SOFT BOILED EGGS
Soft boiled eggs bring back memories of breakfast in bed and the fun of dipping sliced toast or "soldiers" into a golden well of egg yolk. This method is guaranteed quick and foolproof!
Categories Breakfast
Time 8m
Yield Serves: 1
Number Of Ingredients 3
Steps:
- Place cold eggs in saucepan. Cover with at least 1 inch (2.5 cm) cold water over top of eggs. Cover saucepan with lid and bring water to boil over high heat.
- Immediately remove pan from heat to stop boiling. With lid on saucepan, let eggs stand in water for 3 to 4 minutes (large eggs).
- Remove eggs and rinse under cold water. Cut off larger end with sharp knife.
- Place eggs in eggcups. Season with salt and pepper, if desired, and eat with small spoon.
Nutrition Facts :
SOFT-BOILED EGGS WITH ASPARAGUS SOLDIERS
Provided by The Clever Carrot
Yield 4
Number Of Ingredients 7
Steps:
- Preheat your oven to 450 F. Line a baking sheet with parchment paper.
- Slice off the woody ends of each asparagus and discard.
- Wrap the asparagus stalks in prosciutto, salami and chorizo.
- Place the asparagus onto the prepared baking sheet and drizzle with a little olive oil. Roast for about 10 minutes, or until the meat is crispy.
- While the asparagus is roasting, start cooking your eggs. Bring a large pot of water to a boil and using a slotted spoon, gently lower in the eggs.
- Simmer the eggs for about 6 minutes and then drain onto a clean kitchen towel.
- Cut off the tops (it will be a little messy) and place the eggs into cups or into an egg carton.
- Serve with asparagus soldiers and salt & pepper to taste.
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- Rarebit toasts. Try cheese on toast with a difference by creating a flavoursome rarebit spread. Mix together 200g grated cheddar, 1 teaspoon Dijon mustard, 2 thinly sliced spring onions and a beaten egg.
- Cream cheese & smoked salmon. Dense rye bread is ideal for dunking. Top with whisked cream cheese spiked with a touch of lemon juice, then add slices of smoked salmon.
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- Fried bread. Fry thick-cut soldiers of white bread or brioche in butter until golden. Perhaps serve alongside a healthy breakfast juice to counteract the wonderful decadence.
- Asparagus wraps. Make the most of springtime spears by blanching 20 asparagus tips in salted, boiling water. Drain them well, then quarter the five slices of ham into shorter strips, then wrap around the middle of each spear.
- Pigs in blankets. We’ve said it once and we’ll say it again, pigs in blankets are not just for Christmas. For these porcine dippers, heat your oven to 220C/200C fan/gas 7.
- Candied bacon. We’re big fans of the whole salty-sweet thing, and these bacon rashers can be used for egg-dipping or in any other breakfast scenario. Cook rashers of bacon in the oven on parchment-lined trays until just about ready.
- Chorizo soldiers. Create little pressed, compact dippers filled with a Spanish-style concoction. Spread a thin layer of sundried tomato paste on two slices of bread.
- Polenta and tapenade. If you’ve not tried polenta set then griddled, we suggest you give it a try. Bring 700ml vegetable stock in a saucepan, then reduce to a simmer.
PERFECT SOFT BOILED EGGS WITH SOLDIERS! - CHRISTINA'S CUCINA
From christinascucina.com
4.7/5 (56)Total Time 10 minsCategory Breakfast/BrunchCalories 350 per serving
- Bring to a boil over medium high heat, and as soon as the water comes to a boil, remove from the heat, cover the pot and let stand: 1 1/2 to 2 minutes for soft boiled (I did two minutes for large eggs) less time for smaller eggs, more for larger or 12 minutes for hard boiled eggs.
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- 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.
- 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 bunny toasts and any remaining toast.
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- Once water is boiling, carefully add eggs, lowering slowly and gently into pot so that the shell does not crack. Immediately reduce heat to medium / medium-low to a strong simmer (so that there are still small bubbles pushing up to the top, but not an aggressive boil that will crack the eggs). Cook for 6 minutes and immediately remove and crack the egg for soft boiled. Leave in the water for 1.5 minutes longer for a hard boil egg (better for children).
- Meanwhile, heat a griddle or a large skillet over medium-high heat. Butter both sides of bread pieces and sprinkle with thyme and parmesan, gently pressing both into the butter. Grill for 2-3 minutes per side until browned. Remove from skillet and cut into 1" wide long pieces.
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