Eggs and Soldiers

A few weeks ago, Kramer made this beautiful sourdough boule, which was incredibly good and there was not nearly enough of it to go around – I think we finished it off the same day that it was made…what can I say? I’ve never met a piece of bread that I didn’t like, especially sourdough bread. In my last post about eggs, my friend Andrea’s mom, Jennifer, told me that my dish reminded her of what is called “Eggs and Soldiers” in England. I loved the name so much that I thought it’d be a great way to both utilize Kramer’s fine bread workmanship, as well as to devour as much bread as possible. So, we soft-boiled some eggs, something that Kramer is also a master at, cut up our beautiful sourdough boule, and before we knew it, we were in a wonderful egg yolk heaven. There’s just something magical about dipping your toast into a perfect soft boiled egg, and watching all of the bright yellow yolk spill out – an egg yolk cooked correctly is nature’s perfect sauce, didn’t you know?

Eggs and Soldiers
All you need to make delicious soft boiled eggs.

Eggs and Soldiers
Fill your pot with 4 inches of tap water, add your vinegar, and heat to 180 degrees F, then submerge them in the water and cook, covered, for exactly 6 minutes.

Eggs and Soldiers
Remove the eggs with a slotted spoon.

Eggs and Soldiers
Butter your toast (we used the sourdough boule that Kramer made) and cut into slices thin enough to dip in your egg.

Eggs and Soldiers
Now cut the tops off of your eggs – you can use a cheap egg cutter, like I did, or you can tap around the outside of the egg to crack it – either method works well.

Eggs and SoldiersEggs and Soldiers
Ta da!

Eggs and Soldiers
Serve with your toast sticks and dip!

Eggs and Soldiers

Eggs and Soldiers
Prep time: 
Cook time: 
Total time: 
Serves: 2
  • 4 large, cold eggs
  • water (enough to fill a pot with 4 inches of water)
  • 1 tablespoon distilled vinegar
  • buttered toast, cut into sticks, for dipping
  • salt and pepper, as desired
  1. Fill your pot or deep-sided pan with 4 inches of water. Heat the water over a medium-high flame to 180 degrees F (it should be steaming) - I really recommend using a thermometer, if you can.
  2. Place your cold eggs in the 180 degree F water, cover with a lid, turn off the heat, and cook for exactly 6 minutes. When you place the eggs in the water, the temperature may drop a bit, so be sure to turn the heat up for 30 seconds or so to compensate, then check the temperature again before placing the lid on the pot and turning off the heat entirely.
  3. Remove the eggs from the water when 6 minutes is up with a slotted spoon, cut the tops off of the eggs, and serve with toast, salt, and pepper.


30 Responses

  1. Suellen says:

    I’ve never used vinegar in the water before. What is it for?

    • Sydney says:

      It helps the shell peel away from the egg easier…supposedly. Some people say that it’s a myth, others swear by it – I’ve always just done it because hey, why not?

  2. Rhonda says:

    I am terrible at getting eggs boiled correctly, I finally bought a microwave egg boiling contraption and it works great. I am going to give this a try.

  3. Aarthi says:

    This looks delicious…I love running yolks with warm slice of toast…yum

  4. CherryPi says:

    I love eggs and soldiers! I’ve not had that for breakfast for years, and have been less inclined to since moving to America. It’s not that eggs are bad here, just that they taste different, and I worry that if I make eggs and soldiers with said eggs, because of the taste difference it will ruin the memories for me.

    Weird thought I know, but it makes sense to me!

  5. Aimee says:

    I love soft boiled eggs! I’ll have to try the vinegar in the water next time. Thanks!

  6. Gilly says:

    I used to love eating this when I was younger. the soldiers are even better when you put marmite on the toast as well as butter.

  7. Dana says:

    Such a fantastic breakfast! One of my favorites for sure!

  8. Anna says:

    I love your post! Just the perfect time to introduce healthy breakfast to my toddler who loves singing rhymes like Humpty Dumpty, and all…
    She is getting picky with breakfast dishes now that she is growing up and I cannot allow my creativity to go stagnant during these times. Thanks to posts like this one.I know my presentation won’t be as pretty as yours (mine will be messy, I can bet on that…) But I know I’ll have an A for effort. Thanks for sharing!

    • Sydney says:

      It’s so hard to get kids to eat sometimes, but I hope that the fun of dipping toast in the eggs helps! We make this all the time, and it’s not always as pretty as this, I assure you.

  9. baobabs says:

    omg this looks amazing!!!! great photos too! i never knew egg cutter existed! must be living under a rock! oh, and wouldn’t it be nice if we had some truffles too 😀 thanks for sharing

  10. It’s been so long since I’ve made soft boiled eggs! Any excuse to eat more bread (and bust out that egg cutter) is fine by me. You are a master of toast sticks, my dear!

  11. Somehow eggs creep me out…especially soft-boiled! 😛 Pretty picture, though.

  12. caroline says:

    I love eggs & soldiers. I use to make it all the time in college since it’s fairly easy to make. haven’t had it in awhile!!

  13. […] On Modern Destiny. Eggs and Soldiers The Crepes of Wrath Thu, December 1, 2011 1:50 PM UTC The Crepes of Wrath Rate this story Loading … Share (function(){var […]

  14. This reminds me of the soft-boiled eggs my mom would make me when I was younger. I haven’t had one in over 20 years since she passed. I may have to try this.

  15. Lauren Gaw says:

    That sounds tasty! I have never tried soft boiled eggs but do like a good runny egg yolk! and I never met a piece of bread I didnt like either! Theres a french/dutch restaurant here in Phnom Penh that serves this same dish but instead of soldiers they call the pieces of toast “toast fingers” which I thought was equally amusing!

  16. Sarah says:

    Lovely way of showing the recipe – This is definitely a Sunday tea time favourite in our house followed by scones, jam and cream (very English although we live in Wales!). I love that egg top cutter, I wonder if you can buy them here in the UK as I am always the one burning my fingers cutting off the tops for the kids 😉

Leave a Reply to Sydney Cancel reply

©2022 The Crepes of Wrath