Ingredients
Method
1.Turn the stove on to high heat. Put the whole eggs into a medium saucepan; add enough cold water to cover the eggs. Put the saucepan on the heat; use a wooden spoon to stir the water constantly until it boils. This will ensure that yolks are in the centre of the eggs when they are cooked.
2.Allow the water to continue boiling, without a lid, until the eggs are cooked the way you like them. As a guide, 3 minutes will give you set egg white and soft yolk. After 5 minutes, the yolk will be set as well (hard-boiled eggs).
3.Meanwhile, toast the bread, then spread it with softened butter. Using a bread knife, cut crusts off the toast, then cut into four strips (“soldiers”).
4.Empty the hot water out of the saucepan into the sink, being careful not to crack the eggs; hold the saucepan under cold running water for about 1 minute or until the eggs are cool enough to hold. This will stop a dark ring forming around the yolks. Serve the eggs in egg cups with toast “soldiers”.
To peel hard-boiled eggs, gently crack the shells, then put the eggs in a bowl of cold water and leave them until they are cold. This will make it easy to peel away the shell. Rinse eggs under cold water to remove any small pieces of shell, then pat them dry with absorbent paper.
Note
