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Member recipe

boiled egg & soldiers

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Servings

Serves 2

When I was growing up, my mum could not afford chocolate eggs for all five of us, but we all had two boiled eggs each on Easter morning and we loved them. We each removed the tops of the eggs in our own way, and the eggshells got everywhere!

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Ingredients

  • . small saucepan
  • . big spoon
  • . kitchen timer or clock
  • . knife
  • . toaster (or grill)
  • . slottes spoon
  • . egg cups
  • . teaspoons
  • . 2 eggs*
  • . 2 slices of wholemeal bread
  • . butter for your toast
  • . Marmite (only if you like it!
  • . Store eggs in the fridge, but take them out a while before you boil them so they warm up. This helps stop the shells cracking when they're put into hot water.

Method

    1. Half-fill the saucepan with cold water. Place on the hob over a high heat and bring to the boil. Gently lower the eggs into the water using a big spoon and turn the heat down to a gentle simmer. Cook the eggs for 5 minutes for a soft yolk or 7 minutes for a hard yolk. Use the timer or clock so you don't overcook them.
    2. While the eggs are cooking, put the bread on to toast. If you like Marmite, spread it on after the butter. Cut the toast into strips - these are your soldiers. Don't forget to keep an eye on your timer!
    3. Lift the eggs out of the saucepan using a slotted spoon and serve in your favourite egg cups with the toasted soldiers. Use a teaspoon to bash the top of the egg, then slide the spoon through the shell and take the top off.

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