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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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. This originated in the UK and is still popular today as a children’s breakfast, but adults love them, too!
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.
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 soft boiled eggs and soldiers! I still love them!
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Perfect Soft Boiled Eggs with Soldiers!
A typical British breakfast for children that we all seem to enjoy far into adulthood.
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: 1 Serving Size: 2 eggsAmount Per Serving:Calories: 350Total Fat: 25gCholesterol: 0mgSodium: 0mgCarbohydrates: 16gFiber: 0gSugar: 0gProtein: 16g
Perfect Hard Boiled Eggs (and Egg Salad Recipe)
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[…] You can also make Scotch eggs with a runny center, if you like, just use a soft boiled egg. Here’s how I make mine. […]
Thank you for writing about how the whole breakfast is consumed. I have been scouring the web trying to understand exactly how this breakfast is eaten. Everything else just shows the egg being cut open then the toast being dipped in. Leaving me to wonder–do Brits only use the egg for dunking the toast into the yolk? But you have put my mind to rest. Such a stupid thing, but I’ve been wondering for years.
Hi Amalia, that’s pretty funny, but I’m so happy to have helped! You haven’t tried it before? You should! :) Stay safe!
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I know this is an older post, but I’m hoping against hope you can let me know where you purchased those adorable egg cups.
Hi there, I bought the soldier egg cup in The Cotswolds. I believe a little shop in Bourton on the Water. The other is from my childhood! :)
The company that makes them are called KitchenCraft. They also do adults espresso mugs which are perfect for children’s hot chocolate.
Thank you!
That little egg cup that your parents bought for you? I was given exactly the same one for Easter when I was little! 😊😊😊
Wow! Isn’t that amazing?! I take it you still have it, too? We have something special in common, Clair! :)
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!
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
I visited the Cotswolds in October for the first time. Every shop I visited I searched for egg cups. Came back to Oxford and found them at Boswells! My daughter lives in Oxford and introduced me to eggs and soldiers, love them!
Did you not find any in the Cotswolds, Susan? That’s great that your daughter introduced you to eggs and soldiers and glad you finally found some egg cups! I could have a storage problem if I bought all the egg cups I wanted! I love them!
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…!!)
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!
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.
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! :)
Perhaps I just missed it but, do you start with cold eggs from the fridge or room temperature eggs?
I put them in from the fridge as they go into cold water, Jeanne. I’ll add that to the directions. Thank you!
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.
Lovely breakfast, indeed! I made myself two eggs this morning because my pictures made me crave them! Haha!
As always, your posts are entertaining and recipes are so enticing! Thank you for sharing this post, again.
You are SO sweet to say so, Keita!! Thank you so much! 💜
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!
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?
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.
Never had a hard boiled duck egg, and we had ducks!
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.
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) :(
I’ve never made soft boiled eggs but your recipe looks fool proof. Pinning as I know it will come in handy one day!
Oh dear, you simply must try them! Glad it’s now on your ‘list’, Megan!
I didn’t know the toast was called a soldier if it was cut like that! Such a yummy breakfast staple!
Yep, it’s a soldier! :)
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!
I’m surprised at how many people have never heard of “soldiers”! :)
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.
Agreed, Amanda!
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!
I do love them for lunch or dinner, myself, April! :)
Major DROOL! I love dipping bread into runny eggs.
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!
My soft boiled egg in Germany came with it’s own little knitted cap to keep it warm!! Cutest thing, EVER!
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!
The best part about a soft boiled egg are the toast soldiers!
They’re SO good! I don’t know why the shape makes them taste better!
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 :).
Who’d ever think of that, right? Leave it to the Brits! :)
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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.
Absolutely! That’s what I said to my kids when they were little, “Do you want dip-dip?” ;)
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!
Thanks, Emily!