Soft boiled eggs with soldiers, also known as “dippy eggs” is a British child’s classic breakfast. Brits hold this near to our heart as comfort food, long into our adult years. I’ll show you how to easily make perfect soft boiled eggs and serve them with “soldiers”.
Originally published June 22, 2012
Soft boiled eggs with soldiers continue to be popular in our household, despite the “salmonella” threat of eating eggs which aren’t thoroughly cooked. It’s not that I don’t believe that one cannot contract salmonella from eating uncooked eggs, but like anything else, if common sense is entertained, it makes a world of difference.
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What are Eggs and Soldiers?
Eggs and soldiers is simply a name given to a soft-boiled egg in an egg cup, served with sticks of buttered toast. Dippy eggs, so called because one dips toast into them, originated in the UK and is still popular today as a children’s breakfast, but adults love them, too! Everyone asks me about the egg cup, but I bought it in England. The closest I’ve found are these soldier egg cups.
Is Dippy Egg and Soldiers healthy?
For one thing, we have wonderful friends who give us fresh eggs from their own chickens, from time to time, which I even allow my son to eat completely raw (I would never allow this with an egg from the store).
You’ll have to use your own judgment whether you feel certain range free, organic eggs from a store like Trader Joe’s or Whole Foods are also safe to use for “dippy eggs” or soft boiled eggs. However, if you have any doubts, or a weakened immune system, then it’s best not to venture into “soft boiled egg country” at all.
Eggs are incredibly nutritious! One large egg has varying amounts of 13 essential vitamins and minerals, high-quality protein, all for 70 calories.
Why is it called Dippy Eggs and Soldiers?
Now as far as the “soldiers” go–if you’re from the UK, there’s no explanation needed, but for everyone else: when soft boiled eggs are served to little ones in Britain, the toast is cut into long strips which everyone calls “soldiers,” apparently because they’re so straight.
These are used to “dip-dip” in the yolk! So they’re called “dippy eggs!” Soft boiled eggs with soldiers holds a special place in a Brit’s food memories. If you don’t believe me, ask any Brit, (especially ex-pats) you know.
Another delicious recipe to go with that runny egg: Fried Bread.
How do you eat Eggs and Soldiers?
It’s simple, but you will need an egg cup. No worries if you don’t own one as most of us have a shot glass or small measuring glass in our kitchen and these will work, also.
Use a knife to break into the top part of the egg (you can see how much I cut in the photos) then take the top off by hand. Don’t bother with the fancy egg cutters, as they really don’t work. I like a little salt sprinkled onto the egg, but others like it plain. Now, just use your soldier to dip into the soft yolk and eat them!
Use a little spoon to eat the white part of the egg in the top part of the egg and to finish eating the egg once you’ve “dipped” the yolk.
Check out my how to make coddled eggs, too!
This is a beautiful egg coddler that’s a Scandinavian design and made in Poland, however the one in the photo is a classic British Royal Worcester egg coddler.
You’ll see my blue Butter Bell crock in the photo below. I love it as I never have to “fight” spreading my toast or bread with cold butter!
Here’s how I make perfect soft boiled eggs (or hard boiled, so they aren’t rubbery.)
Perfect Soft Boiled Eggs with Soldiers
a typical British recipe serves 1 (2 eggs)
FULL PRINTABLE RECIPE BELOW
- buttered toast, cut into thin fingers
Special equipment: egg cups
Place the eggs in a pot and cover with 1″ of cold water.
Bring to a boil over medium high heat, and as soon as the water comes to a boil, remove from the heat, cover the pot and let stand: 1 1/2 to 2 minutes for soft boiled (I did two minutes for large eggs) less time for smaller eggs, more for larger ones, or 12 minutes for hard boiled eggs.
For soft boiled, remove and serve immediately in an egg cup (note: these aren’t the same as the ones shown in my photo).
Cut the top off with a knife and serve with salt, and toast soldiers.
Use a small spoon to eat the remaining egg that your soldiers can’t scoop out.
Yummy soft boiled eggs and soldiers! I still love them!
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- 2 fresh, organic eggs, preferably from a local farm or home
- 1 slice, buttered toast, cut into "soldiers"
- Place the eggs in a pot and cover with 1" of cold water.
- Bring to a boil over medium high heat, and as soon as the water comes to a boil, remove from the heat, cover the pot and let stand: 1 1/2 to 2 minutes for soft boiled (I did two minutes for large eggs) less time for smaller eggs, more for larger or 12 minutes for hard boiled eggs.
- For soft boiled, remove and serve immediately in an egg cup with soldiers and hot tea.
- Be sure to use the freshest, best quality eggs you can find, and if you do not trust the source, do not use them for this recipe.
Nutrition Information:Yield: 1 Serving Size: 2 eggs
Amount Per Serving:Calories: 254Total Fat: 14gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 382mgSodium: 896mgCarbohydrates: 15gFiber: 1gSugar: 2gProtein: 15g
Nutrition information is only estimated.
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