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.
Recipe by The Crepes of Wrath at