Eggs and Soldiers

I have always loved soft boiled eggs, and especially when they are served

in an egg cup.  I like the whites to be firm, but the yolks runny.  Here is the

easiest method to cook the egg so that it turns out just the way I like it.

First I bring water in a saucepan to a full boil, then I turn the heat down

so that the water to a simmering boil.  Then I carefully slip the 

egg into the water and set my timer for anywhere between 5 and 7 minutes.

The perfect egg for me is cooked 6 minutes by this method.

Then I take a serrated knife and tap it firmly at the top of the egg and

I can easily remove the top with the knife, leaving the exposed white

and a runny yolk.  

I cut my toast into long strips that can then be easily dipped into the yolk.

In England, these strips are called soldiers.  Isn't that cute?  I love the

charming names that the British give to things in every day life.  They

are so whimsical!

I am having a cup of Earl Grey tea with cream and I store my tea in this

little red phone booth tin. 

Cheers to eggs and soldiers!

Big Texas Hugs,

Susan and Bentley