Quick (& messy) Eggs and (fat) Soldiers
8/24/2011 04:15:00 PMAs you can see I obviously didn't have all the nice gadgets like an egg cup nor cracker, but it turned out fine. I also toasted small slices of baguette and broke them apart after--it may have been easier to slice them beforehand, but they were already quite tiny. Messy & simplified version, but yielding the same results: Yummy.
So of course you can add salt, pepper & whatever seasoning you'd like--all to taste--but the basics are as follows:
- Fresh/farm eggs
- 2 slices of bread
- Bowl of icy water
- Small pot (with enough water to fully submerge eggs)
- Carefully place the eggs into the pot of water and bring to a boil.
- Slice your bread into 2 cm wide pieces.
- After boiling point, turn off the heat and cover for 3 minutes. During the last minute, toast your bread slices
- Retrieve eggs from pot and place into icy water to halt the cooking. Once cool, place one egg into an egg cup, or if you don't have one, you can simply use a shot glass just as I did :).
- Use a knife to cut away the top and to loosen up the whites from the inner shell wall.
- Now take your bread strips, dip and eat!
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