Soft boiled eggs with soldiers 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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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” 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.
My egg cup that my parents gave me for Easter in 1976 when we moved to the US from Scotland.
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! 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.
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
Ingredients
- fresh, organic eggs, preferably from a local farm or home
- buttered toast, cut into “soldiers”
- salt
- (pepper)
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 or 12 minutes for hard boiled eggs.
For soft boiled, remove and serve immediately in an egg cup.
Cut the top off with a knife and serve with salt. Use a small spoon to eat the remaining egg that your soldiers can’t scoop out.
Yummy, dippy egg! I still love them!
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Perfect Soft Boiled Eggs with Soldiers!
Ingredients
- 2 fresh, organic eggs, preferably from a local farm or home
- 1 slice, buttered toast, cut into "soldiers"
- salt
- (pepper)
Instructions
- 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.
Nutrition Information:
Yield:
1Serving Size:
2 eggsAmount Per Serving:Calories: 350 Total Fat: 25g Cholesterol: 0mg Sodium: 0mg Carbohydrates: 16g Fiber: 0g Sugar: 0g Protein: 16g
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Clair Lawton
wrote on
That little egg cup that your parents bought for you? I was given exactly the same one for Easter when I was little! 😊😊😊
Christina
wrote on
Wow! Isn’t that amazing?! I take it you still have it, too? We have something special in common, Clair! :)
Marie Bucher
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I just pinned this recipe but I would really like to know where I could get the ceramic soldier egg cups that you have pictured. I just love these!
Christina
wrote on
Hi Marie, I know how you feel! I only bought one at a little shop in the Cotswolds in England last year as it was the only one they had left! I have looked online, but never found them. :( So sorry! CC
David
wrote on
I haven’t had a soft boiled egg since my mother died 30 years ago. It was one of her favorite foods, and one of the last things I was able to make for her. I wish I had your soldier egg cup – I would make them for us! Oddly, the only egg cups I have are for goose eggs, which aren’t easy to find! (They are also Limoges goose egg cups…!!)
Christina
wrote on
Awww, I’m sure they must always remind you of her. In a pinch, you can always use a shot glass as an egg cup (hopefully you have a few of those around)! ;) Limoges goose egg cups aren’t a bad thing to have either!
Frank
wrote on
It’s the simple things in life that often give us the most joy, don’t they? My maternal grandfather loved soft-boiled eggs, and these pictures bring back fond memories for me. To this day, I love runny yolks, the rich taste and the velvety texture are unbeatable.
Christina
wrote on
Absolutely agree, Frank. Yep, you can’t beat a really good runny yolk! In fact, I think I’m going to make one for breakfast right now! :)
jeanne
wrote on
Perhaps I just missed it but, do you start with cold eggs from the fridge or room temperature eggs?
Christina
wrote on
I put them in from the fridge as they go into cold water, Jeanne. I’ll add that to the directions. Thank you!
A_Boleyn
wrote on
We weren’t British but I remember my mom making these eggs and toast for me when I was little. It’s a wonderful breakfast.
Christina
wrote on
Lovely breakfast, indeed! I made myself two eggs this morning because my pictures made me crave them! Haha!
Keita
wrote on
As always, your posts are entertaining and recipes are so enticing! Thank you for sharing this post, again.
Christina
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You are SO sweet to say so, Keita!! Thank you so much! 💜
Linda
wrote on
These pics show a perfectly cooked soft boiled egg and those brave little soldiers preparing to be dipped are so yummy. My daughter just presented us with new egg cups this week purchased while on a trip to Amsterdam . I love egg cups. They will be broken in tomorrow morning with your lovely recipe. Thanks for the post Christina!
Christina
wrote on
Oh that’s lovely, Linda! I wonder if your egg cup looks similar to the one I bought in Amsterdam two years ago! I have so many, but couldn’t resist! Is it decorated with blue and has flowers on it, by chance?
shaun edmonds
wrote on
P.S. If you can get them, fresh duck eggs are wonderful soft boiled too, but they will need 5/7 minutes. High in carbs though, so not too often.
Christina
wrote on
Never had a hard boiled duck egg, and we had ducks!
shaun edmonds
wrote on
What is it with Americans and soft boiled eggs? Good eggs, soft boiled for 3/4 minutes are wonderful. Like you I get really good eggs from a neighbour who keeps a dozen happy chickens, the yokes are pure orange! My soldiers though always have a coating of Marmite…my kids love them.
Christina
wrote on
Having lived in the UK and the US, I find there are quirks or cultural differences in things like food safety. The US washes and practically sterilizes all their eggs (store bought). This means that they must be refrigerated as the protective coating has been removed. Americans freak out when they see eggs out in the regular aisles in shops in the UK and Europe. I wish the US would go back to not washing them, but before that, making sure all chickens are cage-free and have room to run around and scratch all day (without being fed antibiotics) :(
Megan Marlowe
wrote on
I’ve never made soft boiled eggs but your recipe looks fool proof. Pinning as I know it will come in handy one day!
Christina
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Oh dear, you simply must try them! Glad it’s now on your ‘list’, Megan!
Sarah @ Champagne Tastes
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I didn’t know the toast was called a soldier if it was cut like that! Such a yummy breakfast staple!
Christina
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Yep, it’s a soldier! :)
Judy Kahansky
wrote on
Christina, one of my absolute favourite breakfasts! I didn’t realize that cutting my toast that way was a ‘soldier’ so I’ve learned something new as well. Simple, yet delightful. thanks!
Christina
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I’m surprised at how many people have never heard of “soldiers”! :)
Amanda | Chew Town
wrote on
Soft boiled eggs and soldiers is a staple breakfast in our Australian household too! There is nothing better than runny egg on toast first thing in the morning.
Christina
wrote on
Agreed, Amanda!
April J Harris
wrote on
Boiled egg and soldiers are such wonderful comfort food! I live in the UK and we often have them for breakfast or even at teatime if it’s been a rough day. Your boiled egg and soldiers look really delicious – I’m thinking I need to have them again soon!
Christina
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I do love them for lunch or dinner, myself, April! :)
Brandon @ Kitchen Konfidence
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Major DROOL! I love dipping bread into runny eggs.
Kimberly @ The Daring Gourmet
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What a great pairing! Yeah, I rarely see soft-boiled eggs over here but where I’m from in Germany they’re still pretty standard. This looks delicious!
Christina
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My soft boiled egg in Germany came with it’s own little knitted cap to keep it warm!! Cutest thing, EVER!
Annie @ Annie's Noms
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That perfectly soft, runny egg is something I’ve yet to master, but I’m going to follow your way next time because that soldier dunking into a gooey yolk is something I crave so much!
Cynthia What A Girl Eats
wrote on
The best part about a soft boiled egg are the toast soldiers!
Christina
wrote on
They’re SO good! I don’t know why the shape makes them taste better!
fabiola donnelly
wrote on
What a super cute name! I love making these, we’ve made them in my family since I was a kid. But I never had a name for them :).
Christina
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Who’d ever think of that, right? Leave it to the Brits! :)
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TaraL
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I supposetit is just like eating a poached egg. The yolk is good for a “dip dip” with those as well.
Christina Conte
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Absolutely! That’s what I said to my kids when they were little, “Do you want dip-dip?” ;)
Emily C.
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These look absolutely delicious! For those of you who hesitate to eat soft boiled eggs, don’t knock ’em till you try ’em! They are probably my favourite to eat for breakfast. Lovely photos too!
Christina
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Thanks, Emily!