Start the day with this easy, speedy and fun brekkie idea! With perfect soft-boiled eggs ready in just minutes, pair with buttery grainy toast 'soldiers' for some seriously tasty fuel to keep you powered into the morning.
Dippy eggs and toast soldiers were a frequent feature on the breakfast rotation growing up. They were quick, tasty and had a fun name – what was not to like?
They’re ritualistic to eat, almost meditative. The soft-boiled egg is placed into your favourite egg cup (or shot glass, as an alternative my adult friends🤙). Then, with a few firm taps on the shell, the tops are removed and the first crusty buttered toast soldier plunged in. Of course, the rich, runny yolk spills over the sides of the cup – but that’s okay, it’s quickly mopped up with the toast! The egg white’s always saved until last, meticulously scraped out with a teaspoon. Ah, nostalgic bliss.
This recipe remains an epic, ready in ten minutes, nutritious breakfast for children and adults alike. Rich in satiating protein, and when served with a fibre-rich grain, it’ll help keep you satisfied into the morning.
Dippy eggs – so easy it doesn’t need a recipe, right? Debatable. As long as a few best practise tips and variables are kept in mind, you’ll be sweet.
A fridge egg will need more time to cook than a room temperature egg. A larger egg will take longer than a smaller egg. Of course, there’s personal preference too – just how soft you want your yolk? Runny? Custardy? Firmer?
This is nothing to get stressed about. With one or two brekkie attempts you’ll find your flow for a perfect soft-boiled egg. Here are some other tips:
Opt for a room temperature egg. With less shock when lowered into hot water, they’ll be less likely to crack.
Always use a timer. In a dish where 30 seconds can make or break it, always track – to the second – how long your eggs have been cooking.
Run eggs under cold water once removed from the saucepan. This will halt the cooking process (buying you time in between eating eggs!) and make the shell easier to handle.
When peeling, start at the wider end. There’s often a small air pocket in there, making the egg shell easier to remove🤙
Eggs are a versatile and affordable protein source, offering up a plethora of micronutrients. While the white is a rich source of protein, the yolk contains valuable dietary fat, as well as vitamin A, selenium and the b vitamins.
They’re also a complete protein source. This means they contain all essential amino acids (the building blocks of protein) that our body needs to function and thrive.
As for the base, foods rich in wholegrains, like grainy toast, can be a good source of dietary fibre. Fibre helps act like a broomstick for our gut, keeping everything moving along!
Together, the combination of protein with dietary fibre is satiating as they’re nutrients that are slow to be digested – this will helpkeep us full for longer into the morning💃
Take your eggs out of the fridge and bring to room temperature.
Bring a saucepan of water to a boil over high heat. Reduce the heat to medium, so the water maintains a gentle boil.
Slowly lower the eggs into the water using a slotted spoon. It can be helpful to dip the eggs in and out of the boiling water a few times to reduce the chance of them cracking (due to temperature shock). Gently lower to the bottom of the pan and slide off the slotted spoon.
Cook for 5 minutes, using a timer to track. If you'e only doing one egg or your eggs are small, shave off some time.If you're doing 3-4 eggs or large eggs you may want to add on a few seconds.
Once done, remove from a saucepan and place in a bowl with cold water or run under cold water gently while the eggs sit on your slotted spoon. Do this for 30 seconds to 1 minute to cool the shell, then place in an egg cup to eat immediately.
Give the top a few firm taps with a spoon to crack open the shell. Use the tip of the spoon to wiggle through the cracked shell, slicing through the egg. Lift off the top and spoon into the yolk if it isn't already exposed.
While the eggs are cooking, toast the bread. Once toasted to your liking, butter each slice. Cut the bread into strips that are thick enough to dunk into your eggs.
Please note, consuming undercooked eggs may pose salmonella health risks. Guidelines for egg handling can differ country-to-country, so please refer to your local food safety agency as to recommendations on preparing eggs safely at home and whether they’re okay to eat in your current climate due to salmonella risks.In New Zealand, and in general, MPI recommends children, pregnant woman, people over 70 years, and people with low or compromised immune systems do not consume raw eggs. Cooking more than two eggs? If cooking more than two eggs, ensure the eggs fit in the saucepan in a single layer and don’t overcrowd the pan. Otherwise cook in small batches.Not a fan of butter or a dairy-free spread? Avocado, marmite or vegemite can be tasty subs!
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